Line an 8x8 pan with parchment paper and set aside. If your hazelnuts are not already toasted, bake them for 10 minutes at 350F. Let cool for a few minutes.
Transfer 1½ cup of hazelnuts and sea salt to a food processor, and process until a runny hazelnut butter forms (this took me about 3-5 minutes).
Roughly chop the other ½ cup hazelnuts into pieces and set aside.
In a small saucepan warm the hazelnut butter, honey, and ½ cup coconut oil over medium-low heat until combined. Let cool for a few minutes.
Transfer the hazelnut butter mixture to a large bowl with the oatmeal and mix until well sticky and combined. Gently stir in ¼ cup chocolate chips.
Put the oatmeal mixture in the parchment lined pan, and spread into an even layer.
Melt the remaining chocolate chips and teaspoon of coconut oil (I did this in the microwave) and drizzle over the bars.
Transfer the pan to the fridge or freezer until set. It takes about an hour in the freezer, and 2 hours in the fridge. When set, slice into 8 bars.
I wrapped them in plastic wrap and stored them in the fridge so they keep their shape.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/chocolate-hazelnut-oatmeal-bars/