Preheat the oven to 350 degrees F. Line a 7- by 11-inch baking pan with parchment paper and spray with cooking spray.
In a bowl, stir the oats, sunflower seeds, almonds, coconut, flax seed meal and cinnamon. Transfer to a dry sheet tray and toast in the oven for 15 minutes. Transfer to a bowl.
While dry ingredients toast, in a medium pot, add the honey, coconut oil and vanilla. Bring to a boil over medium heat and cook until the honey turns a copper color, 12 to 15 minutes.
Pour the honey into the dry ingredients and mix until well coated with the honey mixture.
Pour onto the prepared baking pan. Pack down the ingredients. Bake for about 10 minutes; the middle may seem slightly sticky but it will cool nicely. Let cool in the refrigerator for 1 hour. Flip over, take off the parchment and cut into rectangles. Serve.
For other flavors, make the following substitutions to the recipe above: Ruby (Cranberry): Omit the almonds and add an additional 1/4 cup dried cranberries. Nathan (Blueberry/Almond): Substitute the cranberries with dried blueberries. Enzo: (Cashew/Almond): Omit the cranberries and add 1/4 cup cashews to the dry ingredients. Ellie (Cashew/Date): Substitute the almonds with cashews and substitute the cranberries with dried dates.
Recipe courtesy of Mary Molina