Preheat the oven to 350 and line a baking sheet with parchment paper.

Combine the oats, flax, chia, sunflower seeds, pepitas and sugar in a bowl and whisk to combine.

In a separate bowl whisk together the maple syrup, sunflower butter, applesauce and vanilla until creamy. Add the wet mixture to the dry and mix until all of the dry mixture is coated.

Transfer the mixture to the prepared baking sheet and press the mixture into the pan so everything is in one layer stuck together. Depending on the size of your baking sheet the granola may not cover the entire sheet, it should be in one layer sticking together without holes, at least ¼ inch thick. Bake for 15 minutes, rotate the pan and bake for an additional 15 minutes. The edges should have started to brown at this point. Remove from the oven and let cool completely.

Break the granola into small clusters. Store in an airtight container for up to a week at room temperature or a month in the refrigerator.