Preheat oven to 350°F. Toast your oats, pumpkin seeds, sliced almonds and pecans in the oven for 15 minutes until slightly golden brown.
Crumble the walnuts and toasted pecans in a food processor until a loose meal is reached. Remove from bowl and set aside.
Remove pit from dates if need be and soak the pitted dates for 10 minutes in warm water, then drain. Process until small bits remain for about 1 minute. It should form a paste like consistency.
Add walnut meal, cocoa powder and cinnamon back in with the dates and process to combine. Transfer mixture to a large mixing bowl and add the (toasted) oats and nuts and stir to combine.
Warm honey and peanut butter in a microwave safe dish and microwave for 1 minute until combined. Pour over mixture and then gently mix thoroughly.
Transfer to a parchment (see Note 1) lined 8x8" (see Note 2) dish. Press down firmly to even out the top. Refrigerate for at least an hour until firmed and hardened. Lift bars from pan and cut into 16 bars.
Store in an airtight container in the refrigerator to keep fresh.
1. Leave about an inch off each side so they lift out easily. 2. Sometimes I use a 9x9" or 9x13" baking dish for thinner bars.