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Line a large, rimmed baking sheet with parchment paper and set it aside. Add all ingredients to large bowl. Stir with rubber spatula until well combined.
Wet your hands. Use your wet hands (or gloved hands) to roll oat mixture into balls, about 1 tablespoon each and place on prepared tray.
Cover tray with lid or plastic wrap and place in refrigerator or freezer and chill. (You can eat these at room temperature, but we like them best from the fridge.)
When chilled/firm, transfer them to a baggie or container with a lid and store them in the fridge or freezer.
Note: for a fussy (and tasty) version, you can toast the oats and seeds on a lined sheet pan in a 350 degree oven for 15 minutes, stirring once. Transfer the nuts and seeds to a bowl and mix with the rest of the ingredients EXCEPT the chocolate chips. Allow the mixture to cool. When cool, add in the chocolate chips and roll into balls as directed.