Line an 8x8-inch baking dish with parchment paper, leaving overhang on the sides.

In a large mixing bowl, combine rolled oats, dried cranberries, sunflower seeds, chia seeds, and a pinch of salt. Stir well.

In a separate bowl, mix together almond butter, honey (or maple syrup), and vanilla extract until smooth.

Pour the creamy wet mixture over the dry ingredients and stir until thoroughly combined.

Transfer the mixture to the prepared baking dish and press it firmly into an even layer.

Cover the baking dish and chill in the refrigerator for at least 2 hours.

Once set, carefully lift the bars out using the parchment paper overhang and slice them.

Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.