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1. Preheat the oven to 350 F. Line an 8x12 inch baking dish with parchment paper (make sure the paper hangs over the ends of the dish because you'll use the paper handles to remove the finished bars) and lightly spray with non-stick cooking spray. Set aside.
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2. Lightly spray a large baking sheet with non-stick cooking spray and place the rolled oats and sliced almonds on the baking sheet. Bake at 350 F for 10-12, mixing up occasionally.
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3. Transfer the toasted oat mixture to a large bowl and stir in the ground flax seeds.
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4. Reduce the oven temperature to 300 F.
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5. Into a medium saucepan, add the unsalted butter, honey, brown sugar, and salt. Bring the mixture to a boil over medium heat. Cook and stir until the brown sugar is dissolved and the butter is melted.
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6. Pour the butter mixture in with the toasted oat mixture. Add the sunflower seeds and dark chocolate chips. Stir until the oats are well coated.
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7. Pour the granola mixture into the prepared baking dish. Lightly press the mixture down evenly into the pan. Bake at 300 F for 25 to 30 minutes or until the top is light golden brown. Remove from oven. With the bars still on the parchment paper, carefully transfer to a cooling rack to cool completely for about 2 hours. Cut into bars and enjoy!
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Storage: Store in the refrigerator for harder bars. Store at room temperature for softer bars.
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Adapted from Barefoot Contessa.
