Line a 9x9-inch square baking dish with parchment paper or spray with cooking spray. Set aside.

In a large bowl, stir together the rolled oats, brown rice cereal, pepitas and almonds. Set aside.

Meanwhile, melt the coconut oil in a large skillet over medium-high heat. Stir in fruit spread. Sunflower seed butter and salt. Cook, stirring occasionally, until fruit spread and sunflower seed butter is melted and completely combined. Stir in oat and cereal mixture. Cook stirring occasionally for 5 minutes, or until oats are golden brown.

Remove granola from heat and press into prepared baking dish. Allow granola to cool completely at room temperature. Once cooled to room temperature, cool completely in the refrigerator, for about an hour, before slicing into bars. Store granola bars to an airtight container in the refrigerator for up to two weeks.