1-1/4 c. old-fashioned oats
1 c. roasted, salted sunflower seeds (or nuts)
1-1/2 oz. (3 T.) unsalted butter
1/2 c. packed dark brown sugar
3/4 tsp. ground cinnamon
3 T. corn syrup
1 tsp. molasses
1/2 tsp. coarse salt

Line a 4-1/2-by-9-inch loaf pan with plastic wrap, leaving a 1-inch overhang on each long side. Toast oats in a skillet over medium-high heat, stirring often until they turn golden brown, about 5 minutes. Transfer into a bowl. Add butter, sugar, cinnamon, corn syrup, molasses and salt in the skillet, and cook over medium heat stirring, until butter melts and mixture bubbles, 2-3 minutes. Pour hot mixture over oats and seeds or nuts and stir to combine. Press mixture into the plastic-lined loaf pan. Chill 30 minutes, then remove from pan, discard plastic and cut into bars or slices.