Preheat your oven to 325°F. Line an 8x8 pan with parchment paper, making sure to leave extra parchment hanging over the sides to create a hammock for easy removal.

In a large bowl, combine rolled oats, cinnamon, sea salt, pumpkin seeds, hemp hearts, coconut flakes, flax meal, and chia seeds.

In a small saucepan over low heat, gently warm the honey and sunflower seed butter until smooth and well combined. Remove from heat and stir in vanilla.

Pour the wet ingredients over the dry ingredients and mix until everything is evenly coated.

Press the mixture firmly into the prepared pan. Bake for 20 minutes, or until the edges are golden brown.

Chill: Remove the pan from the oven and place it on a cooling rack for about 30 minutes. Then transfer the pan uncovered to the fridge for another 30 minutes.

Cut: Use the parchment hammock to transfer the granola to a cutting board. Using a sharp chef’s knife, cut into 12 bars (one cut down the center and 5 cuts across).

If desired, drizzle with melted chocolate chips for an extra touch of sweetness.