Mix the honey, stem ginger syrup, butter and olive oil on the hob, low heat. In a large mixing bowl mix together the oats, nuts, pumpkin seeds, chopped stem ginger, cocktail cherries and desiccated coconut.
Add the wet and dry ingridents together until well combined. Then spoon the mixture into a silicone baking tray and cook for 25 minutes, until the edges are a nice golden brown.
After 25 minutes take out and leave on the side to cool for a minimum of 10 minutes, transfer onto a chopping board and chop into breakfast bar sizes, then enjoy them for breakfast.