Line an 8-inch square pan with parchment, leaving overhang for lifting.
Toast oats and chopped almonds in a dry skillet over medium heat, stirring, 3–4 minutes. Cool slightly.
Combine toasted oats and almonds with coconut, chia, flaxseed, and cranberries in a large bowl.
Warm almond butter, honey, and coconut oil in a small saucepan over low heat until smooth, 2–3 minutes.
Stir in vanilla, cinnamon, and salt, then remove from heat.
Pour the warm mixture over the dry ingredients and mix until evenly coated. Let stand 2 minutes.
Fold in chocolate chips, then press the mixture firmly into the prepared pan.
Chill until set, about 1 hour. Lift out and slice into 12 bars.
Notes
Variation: Swap the cranberries for chopped dried apricots or dates, or add 2 tbsp hemp hearts for extra protein. For a chocolate finish, drizzle melted dark chocolate over the slab before chilling.Storage: Wrap bars individually and refrigerate up to 1 week, or freeze up to 2 months.This recipe is an original creation inspired by classic Easy Almond Honey Power Bars flavors. All ingredient ratios and instructions are independently developed.