1. Heat oven to 350°F/ 180°C.
2. Line a baking tray with foil.
3. Mix the oats, seeds, cranberries, and almonds in a bowl.
4. Spread it all on a cookie sheet and toast it in the oven for about 8 minutes.
5. This gives everything a nice crunch and brings out the flavor.
6. Pour the mix back into the bowl.
7. In a saucepan, combine salt, almond butter, maple syrup, coconut oil, and brown sugar.
8. Heat it over medium heat, stirring until it gently bubbles and everything is smooth.
9. Pour the warm mixture over the toasted oats.
10. Stir well until it’s all coated.
11. Add chocolate chips now if you’re using them; they’ll melt a little for that gooey bite.
12. Press everything into the lined tray.
13. Use a spatula to really pack it down so it holds together.
14. Bake for about 20 minutes.
15. Let it cool for around 5 minutes, then use a biscuit cutter or knife to slice into bars or fingers—way easier while still a bit warm.

Why I’d Totally Make These (again and again):

They’re sweet, nutty, crunchy, and just soft enough in the middle. They feel like a treat, but are full of real ingredients I actually recognize. Plus, they store great and make the perfect grab-and-go snack. Honestly? These are better than anything I’ve picked up at the store.