Preheat the oven to 300º. Grease a baking pan measuring 9 x 9 inches. Line the pan with parchment paper, leaving about a 1-inch overhang on two sides of the pan.
In a medium pot, heat the canola oil over medium heat, add the oats, and stir until they are golden and fragrant, about 6 to 7 minutes, being careful not to burn them. Transfer the oats to a large bowl to cool.
Stir in the flaxseed meal, cinnamon, cayenne pepper, and salt until combined.
In a small bowl, whisk together the honey, maple syrup, and vanilla. Pour the liquid mixture over the oat mixture and stir until it’s evenly distributed.
Stir in the pecans, almonds, pepitas, dried blueberries, and white chocolate chips, until evenly distributed.
Scrape the mixture into the prepared pan, spread it evenly, and bake for 30 to 35 minutes or until golden brown.
Transfer the bars to a cooling rack, and allow them to cool completely before cutting them into 16 to 20 bars. Store the bars in an airtight container for up to 5 days.