Preheat the oven to 190°C/170°C fan and line an 8inch/20cm square tin with greaseproof baking paper.
In a large bowl, mix together the porridge oats, raisins, dried cranberries, chopped hazelnuts, flaked almonds, sunflower seeds and pumpkin seeds. Set aside.
In a saucepan, add the sugar, butter and honey. Heat on a medium to high setting stirring constantly.
Once melted, simmer for 2-3 mins until the sugar has dissolved, stirring occasionally.
Pour the liquid into the bowl with the dry ingredients and combine.
Add the mixture to your prepared tin, making sure it goes right up to the edges and is level.
Pack the mixture in by pressing it down using the bottom of a glass.
Allow the mixture to sit in the tin for 5 mins before putting it into the oven.
Bake for 20-25 mins until the top is golden.
Leave the bars to cool in the tin.
Slice into 12 portions and enjoy!
