Step 1

Preheat oven to 350°F.

Step 2

Line a 9-inch square baking pan with foil or parchment paper and then spray with nonstick spray.

Step 3

Spread the oats and pecans on a large rimmed baking sheet.

Step 4

Bake in the preheated oven for 6 to 8 minutes, shaking halfway through, until golden and fragrant.

Step 5

Transfer to a large bowl; add the chopped cranberries.

Step 6

Bring the milk to a boil in a small saucepan set over medium heat.

Step 7

Stir in the multi-grain cereal and remove from the heat; let stand for 2 minutes.

Step 8

Add the nut or seed butter, maple syrup, cinnamon, and salt.

Step 9

Cook and stir the mixture over low heat for 6 to 7 minutes or until thickened; remove from the heat and stir in vanilla extract.

Step 10

Immediately add the cereal mixture to the oats mixture, mixing with a spatula until coated.

Step 11

Transfer the mixture to the prepared pan and flatten with the back of a measuring cup.

Step 12

Place a large piece of parchment paper or wax paper atop the bar mixture and use it to spread, flatten, and very firmly compact the bars evenly in the pan.

Step 13

Cool completely. Refrigerate at least 1 hour or until firm.

Step 14

Using the liner, lift the mixture from the pan and transfer to a cutting board.

Step 15

Peel off the foil or parchment and cut into 16 bars.