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1
Preheat oven to 350u00b0F.
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2
Spread rolled oats evenly on a baking sheet and pop them in the oven to toast for about 10 minutes, or until the oats become fragrant, shaking the sheet once in the middle of baking. When the oats are done, add them to a large mixing bowl and set aside.
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3
Line an 8 x 8-inch baking pan with parchment paper.
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4
In a food processor, pulverize almonds, cashews and pecans for about 10 seconds, turning them into medium-sized pieces, leaving some large chunks intact. Add nuts to the bowl with oats and then add the ground flax, chocolate chips, dried cranberries, shelled pistachios, sunflower seeds, cinnamon and salt. Mix thoroughly. Set aside.
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5
Melt honey and peanut butter over medium heat and once melted, pour over the dry ingredients (your chocolate might melt a bit; this is fine). Stir everything together and make sure everything is well mixed.
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6
Transfer mixture to your prepared pan and press everything into the pan using a spatula so that you have a smooth and uniformly flat top.
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7
Top with a piece of plastic wrap, and pop them into the freezer to set for 15 minutes. Remove and cut into 12-16 bars, depending on how big you want them.
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8
Store in an airtight container or wrapped in plastic wrap in the fridge for up to a week, or in the freezer for longer term storage.
