Instructions

• Preheat the oven to 350°F. Line an 8" x 8" baking pan with parchment paper, leaving an overhang on two opposite sides for lifting. Lightly coat the parchment with nonstick spray or grease with a little butter or oil.
• In a large bowl, stir together 1 2/3 cups quick-cooking rolled oats, 1/2 cup brown sugar, 1/3 cup oat flour, 1/2 teaspoon kosher salt, 1/4 teaspoon ground cinnamon, 1 cup salted roasted sunflower seeds, 1/2 cup shredded coconut, and 1 cup dried blueberries until evenly combined.
• In a small microwave-safe bowl, combine 6 tablespoons unsalted butter and 1/3 cup sunflower seed butter. Heat at 50% power in 15-second intervals, stirring between intervals, until fully melted and smooth (about 30–40 seconds total).
• Stir 1/4 cup maple syrup, 2 tablespoons light corn syrup, 1 tablespoon water, and 1 teaspoon vanilla extract into the melted butter mixture until homogeneous.
• Pour the wet mixture over the dry mixture. Toss and stir until the dry ingredients are evenly coated and the mixture holds together in clumps.
• Transfer the mixture to the prepared pan. Press it very firmly and evenly into the pan so the mixture is compacted and fills the corners (use clean hands or the bottom of a measuring cup to press).
• Bake for 30–40 minutes, until the top is golden brown and the center feels set (not jiggly).
• Remove the pan from the oven and let it cool on a wire rack or countertop for 20 minutes.
• Refrigerate the pan, uncovered, for an additional 30 minutes to fully set the bars.
• Use the parchment overhang to lift the set slab from the pan onto a cutting board. Peel down the parchment from the sides, and using a sharp serrated knife, cut into 16 squares (wipe the knife between cuts for cleaner edges).
• Store the bars stacked in an airtight container at room temperature for 3–4 days.