1. Line a loaf pan with parchment paper.

2. Put coconut, oats, and sunflower seeds in a skillet over medium heat. Cook for 5-10 minutes, stirring occasionally, until coconut begins to look toasted. Some white, untoasted pieces are fine.

3. While the coconut mixture toasts, stir all remaining ingredients in a large bowl. Dump in toasted coconut mixture, and stir well to combine. Mixture will seem too dry to form into bars, but don't worry, it will.

4. Pour mixture into loaf pan and press with your hands to completely flatten. Be sure to push firmly so the bars are fully compressed.

5. Transfer loaf pan to the fridge (at least 30 minutes) or the freezer (about 10 minutes) to allow the bars to firm up, then remove and slice into 8 squares. Store granola bars for up to 2 weeks (fridge) or 2 months (freezer). Their texture will be best when chilled, though still delicious (just a bit crumbly) at room temperature.