Preheat oven to 350°F, then toast sunflower seeds, rolled oats, and chopped nuts on a rimmed baking sheet for 8–10 minutes, stirring halfway until lightly golden and fragrant.

In a medium bowl, whisk together honey, brown sugar, cinnamon, sea salt, and chili powder until smooth, creamy, and slightly bubbly.

Pour the sweet-spice coating over the roasted seeds and oats, stirring gently with a spatula until every piece is evenly coated and glossy.

Spread the mixture in an even layer on a parchment-lined baking sheet and bake at 325°F for 10–12 minutes, stirring once halfway for extra crunch.

Allow the trail snack to cool completely, about 20 minutes, then toss in dried cranberries and pumpkin seeds for bursts of chewy color and texture.