Preheat oven to 350°F. Spread the 2 cup old-fashioned rolled oats in an even layer on a baking sheet and toast 3–5 minutes until golden (watch closely and stir once halfway). Remove from the oven and let the oats cool completely.

In a large bowl combine the cooled toasted oats, 1/2 cup coarsely chopped whole almonds, 1/3 cup dried blueberries, 1/4 cup pumpkin seeds, 1/4 cup sunflower seeds, 1 teaspoon kosher salt, 1/2 teaspoon cinnamon, and 1/8 teaspoon allspice. Whisk or stir to mix evenly.

In a separate bowl whisk together 3 tablespoons olive oil, 2 tablespoons honey, 2 tablespoons brown rice syrup, and 1/2 teaspoon vanilla extract until combined. If the brown rice syrup is very thick, gently warm it first so it mixes more easily.

Pour the liquid mixture over the oat and seed mixture and stir thoroughly until all dry ingredients are evenly coated.

Line a 1/8 sheet pan (9.5 x 6.5 inches) with parchment paper or lightly grease it. Scrape the granola mixture into the pan, spread it evenly, then press firmly and evenly into the pan (use the back of a spatula or a flat measuring cup).

Bake in the preheated oven until the bars are golden and slightly firm to the touch, about 30 minutes (bake longer for crisper bars).

Remove from the oven and cool completely in the pan before removing and cutting into bars (cooling may take an hour or more).

Store the bars in an airtight container for up to 10 days, or refrigerate to extend storage up to 14 days.