Preheat the oven to 180˚C and lightly grease a baking tray with butter.
Place the oats, desiccated coconut, wheat germ, pumpkin and sunflower seeds, almonds, Brazil and pecan nuts in the baking tray along with the cinnamon and mix well.
Bake in the oven for 10-15 minutes until crispy and slightly golden.
In the meantime, make the syrup; heat the sugar, butter and honey in a saucepan for 5 minutes until well combined and slightly thickened.
Remove from the heat and add the vanilla extract.
Remove the toasted mix from oven and pour the syrup over it, mix together taking care to make sure all of the ingredients are coated in the syrup.
Return to the oven and bake for a further 10 minutes until golden brown and crunchy.
Remove from the oven and leave cool slightly before adding the dried cranberries and banana chips.
Allow to cool completely before placing into a sealable, clean storage jar.