Preheat your oven to 325°F (165°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large bowl, combine the gluten-free rolled oats, almond flour, chopped nuts, shredded coconut, dried fruit, cinnamon, and salt. Stir until evenly mixed.
In a small saucepan over low heat, or in a microwave-safe bowl, combine the honey (or maple syrup), almond butter, and coconut oil. Heat gently, stirring until smooth and fully melted (about 1-2 minutes in the microwave, stirring every 30 seconds). Remove from heat and stir in the vanilla extract.
Pour the wet mixture over the dry ingredients and stir well until everything is evenly coated. If using chocolate chips, let the mixture cool slightly before folding them in to prevent melting.
Transfer the mixture to the prepared baking pan. Press it down firmly and evenly with a spatula or your hands (you can use a piece of parchment paper to avoid sticking). Bake for 20-25 minutes, until the edges are golden brown.
Let the granola bars cool completely in the pan (about 1 hour) to firm up. Once cooled, lift them out using the parchment overhang and cut into 12 bars. Store in an airtight container and enjoy your gluten-free granola bars as a tasty snack!