Preheat oven to 350 degrees and grease an 8x11 inch baking pan with coconut oil.

In a large bowl combine oats, quinoa, four, flaxseed and salt and mix well, breaking up any quinoa lumps along the way.

In a small saucepan, over medium heat, combine coconut oil, peanut butter, maple syrup and vanilla. Heat until everything is combined and smooth. Add the wet ingredients to the dry and stir well. Add in the chopped figs, pumpkin and sunflower seeds.

Pour the mixture into greased baking pan and using dampened hands, press down on the mixture until evenly spread out.

Bake for 25 - 30 minutes until it starts to crisp at the edges and brown on top. Allow to cool in the pan on a wire rack - then transfer the pan to set for an hour in the fridge.

Using a sharp knife, cut into bars. Store in an air tight container in the fridge for 3 - 4 days or in the freezer for up to 3 months.