Preheat the oven to 350°F. Line a baking sheet with parchment paper. Place the peanuts, sunflower seeds, quinoa, and shredded coconut on the sheet.
Roast in the oven for 6-8 minutes, stirring the mixture every 3 minutes. While the mixture is roasting, combine the honey, peanut butter, maple syrup, salt, and vanilla in a large saucepan. Heat over medium heat and stir until the ingredients are combined, remove the heat.
In a food processor, place the oats and the roasted peanuts, sunflower seeds, quinoa, and shredded coconut. Pulse until everything is ground into the desired size pieces. Pour the ground mixture into the peanut butter mixture.
Stir until everything is thoroughly combined. Line a 9x13 glass baking dish with parchment paper. Spread the granola bar mixture evenly into the baking dish. Place in the fridge for at least 4 hours.
Cut the bars into squares or strips. Store in the fridge or freezer.