Photo: Toby Scott
Preheat the oven to 180°C/fan 160°C/gas mark 4 and line a 20cm-square tin with baking paper.
Put the peanut butter, tahini, oil and honey in a large microwave-proof bowl and microwave on a low heat for 30-second blasts until everything can be whisked together easily to combine, or heat gently in a pan, stirring. Add a pinch of salt, plus the oats, milk powder, almonds, quinoa and all the seeds. Grate over a little nutmeg, then stir everything together well.
Use the back of a spoon to press down the mixture firmly into the prepared tin. Bake for 20-25 minutes until the grains on top look dark golden and toasted. Cool completely in the tin before tipping out and using a sharp knife to cut into bars.