Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.

In a large bowl, combine the rolled oats, chopped almonds, sunflower seeds, honey, melted coconut oil, vanilla extract, and salt. Mix well until everything is evenly coated.

Press the mixture firmly into the prepared baking pan, creating an even layer for the base.

Bake the base in the preheated oven for 15-20 minutes, or until lightly golden brown. Remove from the oven and let it cool slightly.

While the base is baking, prepare the topping. In a saucepan, combine the mixed berries, chia seeds, and maple syrup.

Cook over medium heat, stirring occasionally, until the berries have softened and the mixture has thickened into a jam-like consistency (about 5-7 minutes).

Once the base has cooled slightly, spread the berry topping evenly over the baked base.

Let the bars cool completely in the pan before cutting them into squares or rectangles.

Once cooled, lift the bars out of the pan using the parchment paper and cut them into your desired size.

Store the breakfast bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.