1. Line a 9 x 9 inch (or 8 x 8) square pan with parchment paper (let the paper hang over sides for easy removal of bars later) and set aside.
2. Stir in sunflower butter, sugar-free maple syrup, and coconut oil in a medium saucepan. Cook over med heat, stirring here and there until mixture reaches a simmer. Continue to simmer for one minute. Stir often so it doesn’t burn. Remove from heat.
3. Add the vanilla and salt and stir until combined.
4. Add in the oats, apricots, and seeds and stir until completely combined.
5. Press the granola firmly and evenly into the bottom of your prepared pan.
6. Cover and refrigerate the granola bars for about an hour or so, or until they are chilled.
7. Use the parchment paper to lift the bars out of the pan and transfer them to a cutting board.

Will freeze up to 3 months, good for 5 days in the fridge! Enjoy!