Add the bar ingredients to a large mixing bowl. Stir well to combine, using your hands to separate any raisins or cranberries that are stuck together.

Line a baking dish or tray, approximately 20 x 20 cm, with baking paper/sheet, leaving a little overhang to make it easier to remove the bars later.

Add the sunflower seed butter and maple syrup to a saucepan over medium-high heat. Stir continuously for 5 to 7 minutes, allowing the mixture to bubble gently and thicken into a sticky, caramel-like paste. Keep stirring so it doesn’t catch on the bottom of the pan.

Pour the hot mixture over the dry ingredients. Stir thoroughly, folding and pressing the mixture together until every oat, seed and piece of fruit is coated in the sticky mixture.

Transfer the mixture to your lined tray. Use a spatula to spread it evenly, then press down very firmly with the back of the spatula and your hands to compact everything into a tight, even layer. Pay particular attention to the corners and edges, as this helps the bars hold together when sliced.

Place in the fridge for 1 to 2 hours, or until completely firm. For a quicker option, place in the freezer for approximately 20 minutes.

Lift the mixture out of the tray using the baking paper and transfer to a chopping board. Slice into approximately 20 bars or smaller squares.

Store in an airtight container in the fridge to help the bars stay firm.