Please, feel free to add flax seeds, almond or oats.

Preheat the oven to 350°F/177°C. Line a quarter sheet pan or 9x13 inch baking pan with parchment paper so that it hangs over the edge of the pan on two sides.

Combine the oats, almonds, sunflower seeds, pumpkin seeds, coconut, and flax meal in a bowl and stir to combine. Transfer the mixture to a large, rimmed baking sheet and toast in the oven for 15 to 20 minutes, until the nuts and seeds smell fragrant.
While the oat mixture toasts, combine the honey, coconut and vanilla in a small saucepan. Bring to a boil and simmer for 10 to 12 minutes, until it turns a dark, copper color (if you like to use a thermometer, you don't want to go beyond 250F).

Put the toasted oats, nuts, and seeds in a large bowl. Add the raisins, nutmeg, and salt and stir to combine. Pour in the honey and oil mixture and stir until everything is evenly coated.

Scrape the batter into the parchment-lined pan and pat it out with the bake of a spatula into an even layer. Let the slab cool to room temperature. Cut into 16 bars.
Wrap them in plastic or more parchment paper and store in a zip top plastic bag or a large, glass jar. They will keep at room temperature for about two weeks. For longer storage, freeze.