Crunchy Grain, Seed, and Dried Fruit Bars

Preheat oven to 200°F. Line a baking sheet with parchment paper. In a large skillet toast millet and quinoa over medium 5 to 7 minutes or until completely dry and toasty, stirring occasionally. 2. Add oats, pepitas, and sunflower seeds to skillet. Cook 10 minutes or until seeds are lightly browned. Transfer toasted grains and seeds to a large bowl. Add the remaining ingredients; mix well. Spread mixture on prepared pan into an even 10×8-inch rectangle. 3. Bake 2 hours or until firm and crisp on top. Let cool completely on a wire rack. Cut into 20 squares.