Preheat the oven to 350℉. Line a 9x9 baking pan with parchment paper, letting it hang over two opposite side of the pan (you’ll use it to lift out the bars later), and lightly mist it with cooking spray.

In a large bowl, combine the oats, almond flour, tapioca flour, coconut sugar, cinnamon, baking powder, and salt. Stir to combine and break up any clumps. Set aside.

Pour the coconut oil mixture into the oat mixture and stir to combine. The texture should somewhere between cookie dough and brownie batter. Add the hemp hearts, sesame seeds, flax seed, sunflower seeds, and pumpkin seeds and fold until well incorporated into the batter.

Spoon the mixture into the prepared baking sheet and smooth it out into a single layer. Transfer to the middle rack of the oven and bake until the edges are golden brown, 20 to 25 minutes.

Remove from the oven and let rest in the pan for 15 minutes. Carefully lift it out of the pan and allow to cool completely before cutting into 16 squares.

To store, keep in an airtight container at room temperature for up to 3 days.