Preheat your oven to 320°F. Line a 9x13 inch baking dish with parchment paper, allowing some overhang on the sides for easy removal later. While the oven heats, chop all your seeds and nuts to the specified sizes—this ensures even distribution and consistent texture throughout the bars. Measure out all remaining ingredients and have them ready before you begin mixing, so you can work efficiently once you start combining wet and dry components.

In a large mixing bowl, combine the oats, flax, psyllium husk, protein powder, cinnamon, nutmeg, and salt. Whisk everything together thoroughly to ensure the spices and protein powder are evenly distributed—this prevents clumpy pockets in your final bars. Add the chopped pumpkin seeds, sunflower seeds, chia seeds, hemp seeds, and almonds, stirring until all dry ingredients are well combined. I like to use a sturdy wooden spoon here rather than whisking, as it helps you feel the texture and ensures nothing gets missed in the bottom of the bowl.

In a small saucepan over medium-low heat, gently warm the almond butter, olive oil, honey, and vanilla together, stirring frequently until fully combined and pourable—this should take about 2-3 minutes. You want the mixture warm enough to blend smoothly but not hot; this makes it easier to distribute evenly through the dry ingredients without cooking anything. Once combined, remove from heat and let cool for 1 minute before proceeding.

Pour the warm wet mixture into the bowl with the dry ingredient mixture from Step 2, stirring constantly until everything is well coated and combined—the psyllium husk will help bind everything together into a cohesive dough. Transfer this mixture to your prepared baking dish and press firmly and evenly into the bottom, working from the center outward. I use the bottom of a measuring cup to press, as it gives you a flat, even surface. Make sure there are no gaps or air pockets, as this creates a sturdy base for your layers.

Bake the pressed mixture for 30-35 minutes at 320°F, until the edges are lightly golden and the top looks set but still slightly soft to the touch. The bars will continue to firm up as they cool, so don't overbake them or they'll become too hard. Remove from the oven and let cool completely at room temperature for at least 30 minutes before adding the next layers.

Once the baked base has cooled completely, spread the additional 1/3 cup almond butter in an even layer over the top. In a small microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each interval, until smooth and pourable. Spread the melted chocolate evenly over the almond butter layer, working quickly before it sets. Place the bars in the freezer for at least 2 hours, or until the chocolate is completely hard and the layers are set.

Remove the bars from the freezer and let them sit at room temperature for 5 minutes to soften slightly—this makes cutting cleaner and prevents the chocolate from cracking. Using a sharp knife (dipped in hot water and wiped clean between cuts), cut the bars into your desired size, typically 12-16 pieces. Immediately sprinkle a tiny pinch of flaky sea salt over the top of each bar while the chocolate is still slightly soft, which adds a beautiful contrast to the sweetness. Store in an airtight container in the refrigerator or freezer, as the almond butter layers can soften at room temperature.