1. Preheat oven to 180°C (350°F). Grease a square 20-cm (8-in.) baking dish and set aside.
2. Spread oat flakes and almonds onto a baking sheet. Bake, stirring occasionally, until evenly toasted and almonds are golden and release their aroma, about 10 to 15 minutes. Let cool and set aside.
3. In a small saucepan set over medium-low heat, pour in honey, brown sugar, oil, vanilla, and salt. Heat just until brown sugar dissolves, stirring occasionally.
4. In the meantime, combine sunflower seeds, wheat germ, flax seed, cranberries, and coconut flakes in a large bowl. Add reserved toasted oat flakes and almonds. Mix in honey and brown sugar mixture with your hands until ingredients are all combined.
5. Transfer granola mixture to greased baking dish, pressing down to even it out. Bake until golden, about 25 minutes. Let cool completely before removing from dish. Cut into 9 bars.

CHEF’S SECRET

To toast coconut flakes, heat a pan for a few minutes.
When hot, add flakes and toast, stirring constantly, until flakes start to turn a light, golden brown.
Transfer quickly to a plate to cool.