Preheat oven to 325°F. Grease with coconut oil and line with parchment paper one 9x9-inch baking pan. Set aside.
Line one cookie sheet with parchment paper. Toss almonds, oats, coconut, and rice cereal together. Bake for 10-15 minutes or until lightly toasted, stir occasionally. Remove from oven. Transfer mixture into a large mixing bowl. Reduce oven to 300°F.
In a small saucepan, combine tagatose, water, coconut oil, and salt. Bring the mixture to a boil over medium heat. Stir constantly until all ingredients are combined and all the tagatose is dissolved. Pour over oats mixture and mix until well combined.
Pour mixture over the prepared pan. Pres the mixture evenly and firmly into the pan, make sure there are no air pockets. Bake for 16-18 minutes, or until golden brown.
Remove from oven and cool for at least 2 hours. Cut into 16 bars.
Weigh the ingredients for the caramel sauce. Place all the ingredients in a small saucepan. Cook the ingredients at medium heat. Stir using a heat resistant silicon spatula.
Cook, mixing continuously, until the mixture reaches 240°F (soft ball stage). Using a spoon, drizzle over granola bars.