Begin by dry roasting the sunflower seeds, pumpkin seeds, flax seeds, almonds, cashew nuts, walnuts, and rolled oats separately in a pan over medium heat. Roast each ingredient for 3-4 minutes until they are slightly golden and aromatic. Once done, transfer all the roasted ingredients into a large mixing bowl and allow them to cool down completely.

While the roasted ingredients are cooling, take the pitted dates and grind them into a smooth paste. This will serve as the natural sweetener and binder for your granola bars.

Add the ground dates, honey, dried blueberries, and dried cranberries to the mixing bowl with the cooled roasted ingredients. Use a spoon or your hands to mix everything thoroughly, ensuring that all the ingredients are well combined and the mixture is sticky enough to hold together.

Line a baking tray with parchment paper. Pour the mixture into the tray and press it down firmly to create a flat, even layer. Use the back of a spoon to press the mixture down and ensure it is compact.

For the mixture to set properly, refrigerate the tray for at least one hour. This will make it easier to cut the bars without them crumbling.

Once the mixture is firm, remove the tray from the refrigerator. Carefully demold the slab and cut it into bars or squares, depending on your preference. Store the granola bars in an airtight container in the refrigerator, where they will stay fresh for up to two weeks.