Preheat the oven to 350 degrees and line a 9" x 13" cake pan with parchment paper. Spray the parchment paper and pan lightly with cooking spray.

In a large bowl, toss together the oats, ground oats, crispy rice cereal, chocolate chips, chopped pecans and shredded coconut until the ingredients are evenly distributed.

In a separate, smaller bowl, mix the almond butter, melted butter, honey, egg, brown sugar, vanilla and salt and cayenne until completely combined. Pour the wet ingredients over the dry and mix until everything is evenly coated. Spread the granola into the bottom of the prepared pan and spread evenly. Press the mixture firmly into the bottom of the pan. (You really want to compact the mixture here.)

Bake 30 minutes, or just until the edges and top become slightly golden brown.

Remove from oven and cool completely in the pan on a cooling rack. Cut the bars with a sharp knife into desired shape and size. Store in an airtight container in the refrigerator for about a week.