• Preheat the oven to 180°C/ 160°C fan/ Gas 4. Line a 8×10 inch baking tin (or similar) with greaseproof paper and set aside.
• In a large pan add the butter, honey, vanilla bean paste and dates and warm over a low heat.
• As the pan heats using the back of a wooden spoon squash the dates into a rough paste.
• Once the butter has melted remove from the heat.
• Add and stir in the mashed banana and cinnamon.
• Add the oats to the pan and stir in well ensuring they are all coated.
• Add the pumpkin seeds, nuts, raisins and figs and incorporate the ingredients evenly through the mixture.
• Transfer the mixture to the lined baking tin. Evenly spread out the mixture over the bottom of the tin and press down to compact the granola mixture.
• Place into the oven on the middle shelve for 20-25 minutes, or until the edges are golden brown.
• Remove from the oven and set aside to cool in the tin.
• Once cool, removed from the tin and slice into even portions.
• Enjoy with a cuppa! 

Storage

• Keep in an airtight container, in the fridge for up to 3 days, or alternatively, freeze for up to 3 months. Freeze individually in greaseproof paper or clingfilm. Remove from the fridge or freeze beforehand and allow to come to room temperature.

Tips

• Only roughly chop the nuts leaving some large chunks and some whole nuts, this will give the granola bars a nice texture.
• If you make these often mix up the combination of nuts, seeds and dried fruit you use for variety.

Warning

• These are not suitable for children under 5 due to the presence of large nuts.