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Preheat: Put the racks in the upper- and lower-thirds of the oven and preheat to 275°F (140°C).
Mix dry: In a large bowl, stir together oats, almond pulp, and hemp seeds.
Mix wet: In a small saucepan, combine coconut oil, brown rice syrup, coconut sugar, almond butter, vanilla, and salt. Warm on low heat, stirring frequently, until mixture is warm and smooth, about 3 minutes.
Combine: Immediately pour the almond butter mixture over the dry ingredients. Working quickly, use a rubber spatula to mix. Stir in coconut flakes.
Bake: Divide the mixture over two large parchment-lined baking sheets. Bake until golden brown, 50 to 60 minutes, stirring halfway through. Let cool completely before transferring to an airtight container.