Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Grease a 9x13-inch baking dish with coconut oil.
Step 3
Stir rolled oats almonds walnuts sunflower seeds and coconut together onto a large baking sheet; spread the oat mixture out on a baking sheet.
Step 4
Toast in the preheated oven until golden brown 8 to 10 minutes stirring after 5 minutes.
Step 5
Pour the oat mixture into a large bowl and mix in cinnamon.
Step 6
Stir raisins turbinado sugar agave nectar coconut butter peanut butter and sea salt together in a saucepan. Place saucepan over medium-low heat bring the mixture to a boil and boil for 1 minute. Remove the mixture from the heat and stir in vanilla extract.
Step 7
Pour the hot mixture over the oat mixture and stir until the dry ingredients are moistened.
Step 8
Press the mixture into the prepared baking dish until even and densely packed. Refrigerate for 1 hour to set up.
Step 9
Turn the mixture out of the pan cut into 16 bars and wrap bars in waxed paper. If desired cut bars in half to make 32 snack-size bars.