In food processor combine sunflower seeds, oats and salt, process until mixture becomes a coarse flower.
In a small pot melt coconut oil over low heat. Remove from heat and whisk in maple syrup, coconut syrup and sunflower seed butter. Pour wet mixture over the oat mixture in the food processor and process until combined (10-15 seconds) there should be no dry patches. If there are, process in 5 second increments.
Set aside 1 1/4 cups of the oat mixture for the topping. Push the remaining oat mixture into the bottom of the 9” baking pan. Make sure the bottom crust is an even thickness throughout and crust it tightly packed. Poke crust with fork 9 times evenly over the crust to allow steam to escape.
Pre-bake the crust for 10 minutes. Remove from oven and spread the Strawberry chia jam in an even layer over the crust. Crumble the reserved oat mixture evenly over the jam layer and bake uncovered for 15-18 minutes, or until the topping is slightly firm to the touch. Once cooled cut into bars and enjoy!
Recipe adapted from Oh She Glows Every Day cookbook by Angela Liddon.