If you are starting with raw sunflower seeds, heat a dry skillet over medium heat. Add the sunflower seeds in a single layer and toast them for about 2 minutes, stirring constantly. You will smell a nutty aroma and see the seeds turn a shade or two darker. Pull them off the heat immediately and spread them on a plate or cutting board to cool completely. Hot seeds will melt the chocolate chips.

Once the seeds are fully cooled to room temperature, add them to a large mixing bowl. This step matters. Even slightly warm seeds will cause the chocolate chips to melt into a clumpy mess.

Add the mini pretzels, dried cranberries, and raisins if using to the bowl with the seeds. Toss everything together gently with a large spoon or your clean hands so the ingredients are evenly distributed before the chocolate goes in.

Add the chocolate chips and toss once more, gently. Try not to crush the pretzels. A light folding motion works better than aggressive stirring. Taste a small handful and decide if you want to add the pinch of salt. If your pretzels are already quite salty, skip it.

Portion the mix into 8 half-cup servings using a dry measuring cup. Scoop each serving into a small zip-top bag or snack container and seal it. A half cup is a solid snack serving for most kids without being so large it replaces a meal.

Store the portioned bags at room temperature in a cool dry spot. Line them up in a basket or drawer so they are easy to grab on busy mornings. The mix stays fresh and the pretzels stay crisp for up to two weeks as long as the bags are sealed well.