Preheat oven to 350. Line a 9×9 brownie pan with parchment paper (allow two sides to hang over the edges for easy removal) and lightly grease with either cooking spray or coconut oil.
In a large bowl, combine the oats, oat flour, slivered almonds and sunflower seeds.
In a smaller bowl, combine the vanilla, coconut oil and honey.
Combine the wet ingredients into the dry along with the sunflower butter. Stir well to make sure the mixture is evenly combined.
Pour into the greased pan. Use plastic wrap or gloves to firmly press the mixture down evenly into the corners and flatten the top.
Bake for 30-40 minutes. Look for browning around the edges.
After removing from the oven, allow to cool in the pan for at least 20 minutes then finish cooling in the refrigerator until chilled.
Use a knife to make 8 rectangle or 9 square bars. Wrap individually and chill.