Put sunflower and pumpkin seeds on a baking sheet and bake them in the oven for 10-15 minutes at 180°C.
Whisk together the honey, rice syrup, tahini, vanilla and coconut oil in a medium sauce pan. Melt them on low heat, until well combined.
In a large bowl, combine the cooled oats, sunflower and pumpkin seeds with the dried sultanas and quinoa puffs. Mix together the liquid preparation and the dry ingredients.
Pour the mix into a pan covered with baking paper. Press the mixture firmly with your hands. Place in the fridge for a couple hours to firm up, then remove from fridge and slice into bars. If you keep them in the fridge they can last up to two weeks.