Step 1

Line a small baking dish with parchment paper. We used a 6 cup Pyrex dish measuring 2 x 8 x 6 inches

Step 2

To a food processor, add in the dates and oats. Process on high until finely chopped and uniform.

Step 3

Add in the peanut butter, cinnamon, vanilla, and salt. Process until well combined, scraping down the sides if needed. You’ll know it’s ready when the dough sticks together when pressed between your thumb and pointer finger. If the dough does not, blend 1 tablespoon of water in at a time until it reaches that consistency.

Step 4

Lastly, add in the pumpkin seeds and cranberries and pulse them into the mixture just until incorporated.

Step 5

Pour the mixture into the lined baking dish and spread it out evenly into the dish, pressing it down while doing so. We suggest using a wet spatula to do this to prevent sticking.

Step 6

Cover the dish and place it into the refrigerator for at least 2 hours, preferably overnight.

Step 7

Remove from the dish and cut into bars or squares. We cut ours into 8 bars.

Step 8

Store in an airtight container in the fridge for a week.