Preheat oven to 175°C.

In a baking tray spread oats and almonds and bake for 10 - 15 minutes.

By the time it is baking, make the sugar mix.

In a sauce pan, mix together brown sugar, water, butter, peanut butter and vanilla.

Heat it until all the ingredients melt together.

Remove from flame and set aside.

Line a small tray with parchment with it overhanging at the edges.

Once the oats and almonds are baked, transfer them to a bowl.

Add the cranberries, blueberries, sunflower seeds, pumpkin seeds and flax seeds.

Add the prepared sugar syrup and mix well until the whole mixture comes together.

Transfer to the lined tray and press it well with a spatula or a spoon.

Bake it in the preheated oven for 20 minutes.

The mix will be so bubbly. Allow it to cool completely before removing it from the tray.

Gently release the sides of the parchment and lift it off the tray.

Transfer to a cutting board and cut it into bars or squares.

Serve them immediately or store in airtight container.