Toast oats and cashew nuts until slightly golden. You can do this in a pan or spread on a baking tray and bake at 150°C for 15 minutes.

In another pan mix together butter, honey and brown sugar and heat until everything melts together. You can also MW this mixture on medium for 2 minutes.

Keep all the ingredients ready.

Once the oats mixture is toasted, add it to the brown sugar butter mixture and mix well.

Add the coconut flour and choco chips, butterscotch chips and cranberries.

Give it a nice mix.

Line a small tray with parchment and transfer the mixture to the tray.

With the help of a spatula press it well to form a slab.

Cover and refrigerate for one hour.

Using a large serrated knife slice it into bars.

Transfer to an air tight container and refrigerate.