Heat oven to 350°F/175°C. Line 2 baking sheets with parchment paper.

Spread rolled oats onto baking sheet and bake until golden brown and nutty in aroma, about 10 minutes. Remove from oven and set aside.

Spread almonds, pistachio, and sunflower seeds onto the second baking sheet and bake until toasted and fragrant, about 10-12 minutes.

In the meantime, in a small sauce pan over medium heat, cook and stir together honey, jam, brown sugar and butter until mixture is well combined and sugar is completely dissolved.

Remove from heat, add in vanilla paste, salt, cinnamon, and nutmeg; stir to combine.

Remove the nut mixture from the oven once toasted. Reduce oven to 300°F/150°C.

In a large bowl, combine the nut mixture with toasted oats. Add in the dry cranberries; stir to combine. Pour syrup mixture onto dry mixture; stir to combine.

Transfer mixture to prepare baking dish 10''x12'' (25x35 cm) and press down firmly. Transfer to oven and bake for 25 minutes. Remove pan from oven and transfer to a wire rack to cool completely before cutting into bars.