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Preheat the oven to 170°C fan bake. Line a 27 x 17 cm slice tin with baking paper.
In a large glass bowl, melt the butter and golden syrup in the microwave for 30 seconds. Stir in the brown sugar.
Add the flour, oats and coconut, then stir to combine.
Add the sunflower seeds, berries and white chocolate, then mix until evenly combined. Press the mixture into the lined tin.
Bake for 20 minutes until just starting to brown around the edges but still soft in the centre.
Leave to cool in the tin then refrigerate for at least 3 hours, or preferably overnight until chilled.
Once chilled and set, remove from the tin and slice into bars.
Can swap white chocolate for dark, and berries for apricots