Preheat oven to 350 degrees. Coat an 8x11 pan with cooking spray.

Combine the honey, almond butter, and vanilla in a small saucepan over low heat. Stir often until the ingredients form a smooth mixture. Remove from heat and allow it to cool for at least 5 minutes.

Meanwhile, in a large bowl, combine the oats, hemp hearts, cinnamon and sea salt together.

Break the chocolate covered pretzels into bite-sized pieces. I did so by placing the pretzels in a plastic bag and smashing it around a bit.

After the almond butter mixture cools, add in the almond milk. Stir the mixture into the oat bowl and combine well with a wooden spoon. Mix in the pretzel pieces and chocolate chips.

Pour the oat mixture into the 8x11 pan, firmly pressing into the dish. Bake for 18 minutes, or until lightly browned.

Remove from heat and allow the mixture to FULLY COOL before cutting into 18 small squares.