Preheat oven to 315 degrees F and line a large baking sheet with parchment paper. Additionally, line an 8x8 pan with parchment paper and set aside.

Place almonds, cashews, oats, pepitas, quinoa and flaxseeds (if not already toasted) on the pre-lined baking sheet. Bake for 12-15 minutes ot until everything is nice and toasty.

As everything is toasting, whisk together the brown rice syrup, maple syrup and sea salt in a small bowl. Whisk until all ingredients are fully combined.

When the nuts and oats are finished toasting, remove sheet from the oven and carefully transfer all ingredients to a large bowl. Add the dried blueberries, cranberries, cherries and toasted coconut.

Pour the brown rice and maple syrup mixture over the nuts and seeds and mix until fully incorporated (it will be sticky).

Pour the mixture into your prepared 8x8 pan and press down firmly. I used the flat bottom of my measuring cup. Continue to press down until it is nice and packed down tight.

Place in the fridge for an hour or the freezer for at least 30 minutes to help firm up the bars and keep them together (I recommend the freezer).

Slice into 12 bars and serve.