Coat a 9×13-inch baking dish with nonstick spray.

Heat oven to 350°F. Combine oats and almonds on a baking sheet and toast for 10 minutes. Set aside to cool, then combine with rice cereal, chia seeds, and flax seeds in a large mixing bowl.

Process dates in a food processor until a thick paste forms. Add water by tablespoon, mixing after each addition, and scraping down sides of bowl. Heat almond butter, maple syrup, and vanilla in a microwave-safe bowl for 1 minute on high. Add salt and cinnamon and whisk to combine. Add almond butter mixture to food processor in two additions, mixing to combine after each addition, and scraping down sides of bowl as needed.

Add date mixture to oat mixture and mix until thoroughly combined (set down the spoon and get your hands dirty, this is a sticky mixture). Transfer mixture to prepared pan and press into an even layer.

In a double boiler or glass bowl set over a pot of simmering water, melt chocolate until smooth, drizzle or spread over bars then sprinkle with salt. Chill, until chocolate is set, before cutting. Store in an air-tight container in the refrigerator for up to 1 week.