Preheat the oven at 350 degrees F and line a large baking sheet with parchment paper. Spread the oats, almonds and walnuts on the baking sheet and toast in the oven for 8-10 minutes until golden and nicely toasted.
Transfer the oats, almonds and walnuts to a large mixing bowl. Add the date paste and chopped dried figs to the bowl along with a pinch of salt.
In a saucepan, combine honey, peanut butter and maple syrup and place over low heat. Stir together just until melted and then pour over the oats and dates.
Mix everything thoroughly and then transfer to a parchment lined baking pan (ideally 8x8). Press down with the back of a measuring cup or a glass to flatten the surface.
Refrigerate for half an hour until the bars are firm. Remove from the baking pan and cut into even sized squares or 10 bars.