Preheat the oven to 300°F (150°C).

In a large bowl, combine pumpkin seeds, sunflower seeds, coconut flakes, sesame seeds, chia seeds, flax seeds, and pinch of salt.

Stir in vanilla extract, then add the warmed honey (or maple/brown rice syrup) and mix until the seeds are fully coated.

Line an 8×8-inch baking pan with parchment paper, letting it hang over the sides for easy removal. Lightly grease the parchment.

Transfer the seed mixture to the pan and use a wet metal spatula to press firmly into an even, compact layer.

Place in the oven and bake 40–45 minutes for chewy bars, or 50–55 minutes for crispier bars. Watch closely after 35–40 minutes so they don’t overbrown.

Remove from the oven and cool completely — you can refrigerate briefly to speed up cooling.

Once cooled, lift the bars out of the pan using the parchment, flip, remove the parchment, flip back, and cut into bars or squares.

Store at room temperature or lightly wrapped to keep them crisp.