Spray an 8x8-inch square Pyrex pan with nonstick cooking spray. Set aside.

In a medium bowl, combine the oats, cereal, almonds, and salt. Stir and set aside.

In a large sauce pan, add butter, brown sugar, honey and almond butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.

Stir in the dry ingredients. Stir until well coated. Pour into the prepared pan and press the mixture evenly into the pan. If desired, drizzle melted chocolate over the tops of the bars.

Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Cut into bars and serve.

Note-the bars will keep in the refrigerator or on the counter for up to one week.