Preheat the oven to 400 degrees F. 

Line a baking sheet with parchment paper and spread the oats, sunflower seeds, almonds, and coconut in an even layer. 

Bake for 5-7 minutes, stirring halfway through, until lightly browned. Set aside and let cool for 5 minutes.

Meanwhile, line a 9x13" baking pan with aluminum foil. Set aside.

In a large bowl mix the cereal and flax seeds with the cooled oat mixture.

In a small saucepan, heat the cookie butter, agave, corn syrup, and honey until combined and smooth. 

Let cool for a few minutes. Pour over the oat mixture and (if safe to touch) get your hands in there and mix everything up. 

Add the chocolates and combine. 

Press into the prepared baking pan and let set for at least 2 hours before slicing. (If desired - top with a drizzle of chocolate).