Preheat oven to 350 degrees. Line an 8 inch square pan with parchment paper, allowing some to hang over the sides (allow you to pull the bars out easily!).

Combine sunflower seeds, oats, and salt in a food processor and pulse until mixture resembles a coarse flour.

In a small pot, melt coconut oil. Remove from heat and mix in maple syrup, brown rice syrup, and cashew butter. Pour wet mixture over oat mixture in the food processor and pulse until combined, about 15 seconds. Mixture should be wet and oily.

Set aside about 1 1/4 cups of the mixture for the topping, and add remaining to prepared pan. Press mixture evenly over the bottom of the pan, using a measuring cup or glass with a flat surface if desired.

Parbake the crust for 10 minutes. Remove from oven and allow to cool slightly. Spread jam in an even layer, and top with remaining oat mixture.

Bake uncovered for about 15 minutes, until topping is slightly firm. Remove from oven and allow to cool before placing in freezer for about 30 minutes. Lift out of pan using the parchment handles, slice in to bars, and store in an airtight container. They keep in the refrigerator or several days, and can be frozen up to 5 weeks! Life is sweet.