Step 1

Preheat oven to 350°. Coat 8x8” baking pan with vegetable oil spray; line with parchment, leaving overhang on all sides. Toast cashews, sesame seeds, and flaxseed in separate areas on a rimmed baking sheet, stirring occasionally (but not mixing), until golden brown, 10–12 minutes. Let cool. Set aside 2 Tbsp. sesame seeds and 1 Tbsp. flaxseed.

Step 2

Process cashews and remaining seeds with wheat bran, salt, and cardamom in a food processor until mostly finely chopped. Place in a medium bowl.

Step 3

Bring maple syrup and coconut oil to a boil in a small saucepan; cook, stirring, 1 minute. Pour over cashew mixture and stir to coat.

Step 4

Press mixture firmly into prepared pan with wet hands (it will be sticky). Top with reserved seeds; press to adhere. Bake until golden brown, 25–30 minutes. Let cool, then cut into bars.

Step 5

DO AHEAD: Bars can be made 2 weeks ahead. Store airtight at room temperature.