Instructions

1. Preheat oven to 350. Line an 8-inch square baking pan with parchment paper.
2. On a large rimmed baking sheet, evenly spread oats, hazelnuts, sunflower seeds, and sesame seeds. Bake for 8-10 minutes, stirring once or twice, until mixture is toasty and fragrant. Transfer to a large mixing bowl. Add the flax seeds, cereal, currents, apricots, and raisins. Stir with a wooden spoon until combined.
3. In a small saucepan, stir the the almond butter, coconut sugar, honey, and sea salt together over medium-low heat until sugar and salt are dissolved, about 5 minutes. Turn off heat and stir in vanilla.
4. Working quickly, pour the almond butter mixture over the oat mixture and mix together until thoroughly combined. Use the back of a rubber spatula or lightly oiled hands to press the mixture firmly into prepared pan. Chill until firm, about 30 minutes, before cutting into bars. Store in the refrigerator or at room temperature in an air-tight container.