In a large mixing bowl, combine oats, dried cranberries, coconut, sunflower seeds, chia seeds and flax meal. 

In a large saucepan over medium heat, melt butter, brown sugar, honey, and salt together. Let mixture come to a boil, stirring occasionally. Once it begins to bubble all over, set a timer for 2 minutes. This time is required to cook to a caramel-like consistency. After 2 minutes, add vanilla and stir together. Turn off burner. NOTE: Using a rubber or silicone spoon is best to prevent burning or sticking to the spoon. 

Make a well in the middle of the dry mixture and pour half of the caramel mixture in the center. Using the same rubber or silicone spoon, slowly stir dry ingredients into the middle. Repeat and pour the second half of the caramel mixture in the center. Stir until everything comes together. This ensures your caramel is in the bars and not stuck on your bowl. 

Line a 9x13 inch glass baking pan with parchment paper, leaving enough extra to be able to cover the inner sides as well. Pour granola bar mixture in the center and smooth out to the sides. Take a few minutes and press mixture down firmly with the backside of your rubber or silicone spoon. Make sure to do it all over a few times and all the way to the edges. Bars will be about 1/2 inch thick. This step is important to ensure your bars stay together. Chill in the refrigerator for 1 hour. 

Once chilled, remove bars from the pan by lifting with the parchment paper. Place on a flat surface (counter or cutting board). Using a large chef knife cut 11 long sections down the short side. Make sure to press down when cutting and not pull. Then cut one more time all the way down the center. You should have 22 bars. 

Bars should be covered and stored in the refrigerator. You can also freeze them. NOTE: Don’t leave the bars out at room temperature too long or they can get too soft and fall apart.