Preheat oven to 350 degrees Fahrenheit. Line a 13x9 inch baking pan with greased parchment paper or tin foil leaving an overhang on all four sides.
Place rolled oats, coconut and nuts in a single layer on a baking sheet and bake until golden, about 5 minutes then transfer to a large mixing bowl.
Meanwhile, combine butter, almond butter, honey, brown sugar and salt in a saucepan over medium heat. Stir frequently until smooth. Remove from pan and add vanilla.
Combine with dry ingredients and mix until well combined.
Transfer mixture to prepared pan. Using back of measuring cup press firmly working inwards from edges. After evenly pressed use greased hands to press again to ensure mixture is evenly packed.
Meanwhile, prepare chocolate ganache topping and pour over granola bars. Top with chopped nuts and coconut.
Cover and transfer to refrigerator to chill at least 2 hours.
Remove from pan, cut in desired sizes and serve.
Chocolate Ganache Topping
In a small saucepan over medium heat bring cream to a simmer.
Pour over chocolate chips and let sit until soft, at least 5 minutes.
Stir until smooth.
Notes
Store in airtight container at room temperature for a week.