Using all tahini in these bars gives them serious sesame flavor, but if you’d prefer to use a different nut butter (almond or peanut), that would be great, too. And as with many granola and granola bar recipes, these are extremely adaptable so if you are not a fan of a few of the seeds or grains, just swap them out for something you have on hand. Chopped dried fruit or chocolate bits would be a dressy option; different nuts like pecans or walnuts would be great, too. Just keep the proportions of wet and dry ingredients the same, and you should be all set. An added bonus: these actually freeze brilliantly, too. Just wrap them individually in plastic wrap and freeze. They only take about an hour to thaw on the counter — perfect timing for a second breakfast.
Preheat the oven to 350 degrees F. Coat a 9×11 inch pan with coconut oil (or butter).
Mix the tahini, coconut oil, brown rice syrup and maple syrup together in a small heavy bottomed saucepan. Bring to a low simmer over medium-low heat. Remove from the heat and set aside while you prepare the dry ingredients.
In a large bowl, mix together the oats, millet, quinoa, oat flour, almonds, sunflower seeds, sesame seeds, flax seeds, salt and cinnamon.
Pour the warm syrup mixture over the dry ingredients and mix well; I use my hands at this point to make sure everything is fully incorporated. Press the mixture into the prepared pan using the back of a rubber spatula. Bake the bars until the edges are just turning golden brown, about 28-32 minutes (the bars will feel a bit soft to the touch at this point which is ok; they firm up as they cool). Let them cool completely in pan before slicing, about 2 hours.
Once cool, slice into squares. Wrap the bars in plastic wrap for easy snacking or store, covered, at room temperature for up to 5 days. You can also freeze them (see headnote for instructions).