Preheat the oven to Gas Mark 5 (375F degrees). Line a 7 x 10 inch oven safe dish with baking parchment and set aside.

In a large bowl, stir together the oats, sunflower seeds, pumpkin seeds and sesame seeds until evenly mixed. Pour this mixture onto a baking sheet, spreading it out evenly before baking on the middle shelf for 10 mins, turning half way. Remove from the oven and while warm sprinkle liberally with ground cinnamon (the more the better!)

In the now empty bowl, gently stir together the honey, coconut oil, vanilla, cashew butter and dark chocolate chips with a wooden spoon until combined. Microwave on short (5 - 10 second) blasts, stirring each time until the mixture is smooth & glossy and the chocolate has melted.

Tip the warm oats into the nut butter mixture and add the dried cranberries, coconut flakes and chia seeds. Stir together until everything is evenly coated.

Tip the mixture into the lined dish and press down well. Bake in the oven for another 12-13 minutes. Allow to cool in the dish on a cooling rack before slicing into squares.