Granola Bars: Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven. Butter (or use a non stick cooking spray) and line with parchment paper a 9 x 13 inch (23 x 33 cm) baking pan. 

In a large bowl mix together the rolled oats, coconut and sliced almonds. Transfer to a baking sheet and bake for about 12-15 minutes, or until lightly browned, stirring occasionally. Remove from oven and transfer the oat mixture to a large mixing bowl. Stir in the sunflower seeds, pumpkin seeds, chocolate chips, cranberries, salt, and cinnamon.

Melt the butter, brown sugar, honey, and vanilla in a small saucepan, placed over medium heat. Once the sugar mixture comes to a boil, reduce heat and simmer for a couple of minutes. Remove the saucepan from the heat and pour over the oat mixture. With a large spoon or spatula, stir the granola, making sure all the dry ingredients are completely coated with the butter mixture. Pour the granola into the prepared pan and, with damp hands, lightly press the granola evenly into the pan.

Bake for about 18-22 minutes or until set. Remove from the oven and let cool for about two hours before cutting into bars. (Note: The granola bars will be soft when they are removed from the oven but will firm up as they cool.) Can be stored at room temperature for several days.

Makes about 12 - 4 1/2 x 2 inch granola bars