Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with parchment paper, leaving extra paper to pull the finished product out of the pan.

In a large saucepan, combine the butter, coconut oil, nut butter, brown sugar, vanilla, honey, and 2 tablespoons water. Cook over medium heat, stirring frequently, until you have a uniform syrup. Remove from heat. Add the oats, almonds, coconut, chocolate chips, oat bran, sesame seeds, and cinnamon. Stir until the dry ingredients are thoroughly coated. Transfer the mixture to the prepared pan, and press it as firmly into the pan as possible, first using your hands, then using a spatula or wooden spoon to flatten the top. Sprinkle the salt over the top.

Bake until the edges darken, 35-40 minutes (I found that mine were ready closer to 25 minutes, because ovens vary). The mixture will be soft when you take it out of the oven, but allow it to cool completely before taking it out of the pan and cutting it into 16 squares (I went for 32 squares for better portion control).