Preheat oven to 250 degrees. Heavily grease a 9 by 12 inch baking pan with oil or cooking spray.
In a large mixing bowl combine the oats, almonds, seeds, freeze dried fruit, coconut, and chocolate. In a small bowl whisk together the coconut milk with the agave or maple syrup, and starch. Add the liquid ingredients to the dry ingredients and mix well. Spread the mixture into the prepared pan and press down firmly and evenly.
Bake for 1 hour. Let cool in pan for 15 minutes, then run a knife around the edges of the dish and cut into 12 two inch by 4 ½ inch bars. Let cool completely in the pan before removing the bars.
Store in an airtight container or food storage bag at room temperature for up to 1 week.