Preheat oven to 120°C/fan 100°C/gas 1/ and line a 20cm square baking tin with baking paper. 

Place honey in a medium saucepan over medium heat. Bring to a simmer and cook, without stirring, for 2-3 minutes until honey bubbles and begins to caramelise around the edge of the saucepan. 

Remove from heat and immediately add coconut oil, almonds, pumpkin seeds, oats and cranberries. Mix well to coat and transfer to prepared tin, pressing down firmly. Bake for 30 minutes then cool completely in tin.  

For topping, place coconut oil and water in a saucepan over medium heat until oil has melted. Whisk in protein powder until smooth. Not all protein powders are created equal so you may need to add a little more hot water. 

Spread over slice and sprinkle with coconut. Refrigerate, overnight if possible, to set.

Using a large serrated or cook's knife, gently 'saw' into 5 even bars  Store refrigerated in an airtight container for a week or freeze for up to 3 months.