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In a food processor or small food chopper, grind ½ cup of the oats into a fine powder.
In the bowl of a stand mixer with the paddle attachment, combine the ground oats, the remaining 2 cups oats, coconut flakes, coconut flour, and salt. Mix the ingredients together for about 15 seconds.
Melt the coconut oil in a dish in the microwave or on the stovetop.
Add the melted coconut oil and agave syrup to the oat mixture and mix for 1 minute, scraping down the sides of the bowl as needed, until the mixture is combined.
Remove the bowl from the mixer and stir in the chocolate chips by hand.
Press the mixture firmly into a parchment-lined loaf pan (9×5-inch pan) and place in the freezer for 2 hours.
Remove the bars from the loaf pan by lifting up on the parchment paper. Cut into 18 hunks by cutting the loaf into thirds lengthwise and then cutting each third into 6 cube hunks (each hunk should be about 1¼-inch x 1¼-inch cube).
Store the hunks in the fridge for up to 2 weeks, or freezer for longer storage.