Position rack in middle of oven. Preheat oven to 350°F/180°C. Line an 8-inch (20 cm) square pan with aluminum foil or parchment and coat foil or paper with nonstick spray.

Place oats, cranberries, raisins, nuts, almond flour, coconut, sunflower seeds, cinnamon and salt in the bowl of a stand mixer fitted with a flat paddle and blend until combined on low speed. Alternately you can toss together by hand in a large bowl.

Whisk together the peanut butter, sugar, oil, maple syrup, rice malt syrup, water and vanilla in a small bowl until combined and smooth. Add to dry mix and blend until everything is evenly mixed. A mixer makes this easy; if making by hand it will take a little elbow grease, but it can be done! Use a combination of a wooden spoon and silicone spatula if making by hand.

Scrape mixture into prepared pan leveling and smoothing the top with a small offset spatula.

Bake for about 30 minutes or until a toothpick inserted in the center tests clean. Cool pan on rack. Lift foil or parchment out of pan, peel away, and cut into a 4 x 4 grid to yield 16 bars. The bars can be stored in an airtight container at room temperature for up to 3 days. Or, do what we do and wrap bars individually with plastic wrap, place all of those in a zip top bag and store in freezer for up to a month. This makes it very easy to grab on one-the-go and they defrost very quickly.