Preheat the oven to 180 degrees C

Grease and line a 20cm x 20cm baking tray or a 20cm x 30cm baking tray (for a thinner bar)

Spread the almonds and cashew nuts out on a separate tray and roast for about 10 minutes until the nuts are lightly browned

Remove from the oven and allow to cool for at least 5 minutes before roughly chopping

Transfer to a large mixing bowl and set aside

While the nuts are in the oven, place 80g of the oats in a food processor and roughly blitz, you want them broken in small pieces rather than a powder

Add the blitzed oats back with the other oats and set aside

Place the seeds in a dry frying pan and toast the seeds over a medium high heat for about 5 minutes until toasted (the pumpkin seeds will begin to pop)

Add the seeds to the nuts, add the dates and cacao nibs and mix it into the oats

Place the butter, sugar, syrup, zest, vanilla, cinnamon, espresso powder and salt in saucepan and place over a medium low heat

Stir gently until the butter has melted (don’t worry if all the sugar has not melted by that time) and pour over the oat mixture

Mix well and spoon into the lined baking tray and press down evenly with the back of a spoon

Bake for about 35 minutes (a bit longer if you are using the 20cm square tin) until bubbly and dark golden brown

Remove from the oven and let it cool for about 30 minutes before cutting into bars or squares as you prefer (I got 15 bars out of the 20cm square tin)

Leave the sliced bars in the tin until completely cooled otherwise they will crumble and fall apart if you lift them out while still warm