Preheat your oven to 350°F. Line a baking tray with parchment paper and set aside your round cookie mold or lightly grease a cupcake pan.
In a large bowl, mix together peanuts, walnuts, almonds, pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds, and flaxseed until evenly combined.
In a separate small bowl, whisk the honey and vanilla until blended. Pour this mixture over the dry ingredients, stirring until everything is nicely coated.
Spoon the mixture into your round cookie mold or cupcake pan, pressing down gently to compact. Ensure each disk is of uniform thickness for even baking. Alternatively, you may spread the mixture evenly onto a parchment-lined baking sheet if you prefer to make bars.
Place the rounds (or bars) on the baking tray and bake for 35-40 minutes, or until the edges start to turn golden brown.
Allow to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
Once cooled, gently remove the disks from the mold (or cut into bars). They're now ready to enjoy or pack for later!