Step 1

Preheat the oven to 350 F degrees.

Step 2

Spread the oats, almonds, chia seeds, and flax seeds on a large baking sheet. Toast the oats for 7-10 minutes or just until slightly golden brown. Transfer to a large mixing bowl and set aside.

Step 3

In a small saucepan, combine the brown sugar, coconut oil, honey, vanilla, and salt. Heat the mixture over medium-low heat, stirring, until the sugar has melted.

Step 4

Pour the sugar mixture over the oats and with a wooden spoon, stir to thoroughly combine, making sure every oat and seed is coated in the sugar mixture. Stir in the dried cranberries.

Step 5

Line an 8X8-inch pan with parchment paper, leaving a few inches overhang on two sides. Spread the mixture evenly in the pan, pressing down firmly. I used a bottom of a measuring cup to press down and really pack the oats, which helps them hold together better.

Step 6

Cover the pan tightly with foil and refrigerate for 2 hours. Remove the oat mixture from the pan with the parchment paper and slice into 8 even bars. Set aside.

Step 7

Prepare the chocolate drizzle by melting the chocolate in a small saucepan over medium-low heat until smooth. Using a spoon, drizzle the chocolate over the bars and set aside until chocolate is set.

Step 8

To store, wrap the granola bars individually in wax paper, parchment paper, or plastic wrap and place in a large ziplock bag. Bars keep well for several days at room temperature in a cool, dry place, away from any heat or direct light. Or for a couple of weeks in the fridge. Bars will slightly harden when stored in the fridge.