Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Spread the oats in an even later on the baking sheet and toast for 10-12 minutes. When finished roasting, remove the oats from the oven and reduce oven temperature to 300 degrees F.
Meanwhile, line 9"x13" cake pan with parchment paper and spray lightly with non-stick cooking spray. Set aside.
In a large mixing bowl combine the oats, pecans, cashews, pepitas, cranberries, cherries, flax seeds and chia seeds. Set aside.
In a small mixing bowl mix together the ground cinnamon, ginger, nutmeg, cloves and salt. Set aside.
With everything ready, heat a small saucepan over medium heat. Melt the butter and stir in the honey and brown sugar, stirring constantly until the sugar has dissolved completely.
Stirring constantly add the vanilla and spice mixture and remove from heat. Stir in 1/2 cup chocolate chips (reserving the remaining 1 cup).
Pour the honey and butter mixture over the oat and nut mixture and stir well until fully combined and coated (approximately 2-3 minutes). Add the remaining mini chocolate chips and stir again.
Pour the granola mixture into the prepared cake pan and spread evenly. Press the granola mixture firmly down into the pan and transfer to the oven. Bake for 25-30 minutes or until light and golden.
Remove from the oven and allow mixture to cool before covering with foil and transferring to the refrigerator to cool and solidify (at least 2-4 hours).
Gently lift the granola bars from the pan with the parchment paper and cut into desired number of bars. Store in an airtight container for up to 5 days.