Preheat the oven to 300°F then line two baking sheets with parchment paper.

In a large bowl, combine the oats, chopped hazelnuts, sunflower seeds, cinnamon and salt. Set aside.

In a small saucepan, melt the coconut oil. Remove from heat and whisk in the applesauce, maple syrup 2 tablespoons water and vanilla extract. Stir to combine.

Pour the liquid over the oat mixture then stir until everything is well coated. Spread evenly over two baking sheets then bake in the preheated oven for 30-35 minutes, stirring halfway through cooking time.

Remove from the oven and allow to cool completely. Sprinkle dried fruit and rice puffs over the top then stir to combine. Store in an airtight container for 1 week or in the freezer for up to 1 month or longer.