Step 1

Preheat: Put the racks in the upper- and lower-thirds of the oven; preheat to 350°F (177°C).

Step 2

Hydrate chia: Combine chia and water in a large bowl. Let sit 10 minutes to thicken.

Step 3

Toast ingredients: Line two baking sheets with parchment. Scatter oats and coconut on one sheet. Scatter macadamia nuts and almonds on the other. Bake until the coconut and nuts look lightly toasted, 10 to 12 minutes, stirring halfway through. One sheet might be done before the other, so just pull it when it's ready. Let cool slightly on baking sheets.

Step 4

Wet ingredients: To the chia mixture, add coconut oil, honey, almond butter, vanilla, and salt. Stir until smooth.

Step 5

Add dry ingredients: Give the nuts a rough chop. Add oats, coconut, macadamia nuts, almonds, and puffed rice cereal to wet ingredients. Stir until evenly coated.

Step 6

Add melted chocolate and other mix-ins: Gently melt ½ cup of the chocolate in a double boiler or in the microwave. Pour over the mixture and stir until well combined. Fold in remaining chopped chocolate and cranberries.

Step 7

Chill: Line 1 (9-inch) square baking pan with parchment. Transfer the mixture into the pan. Place a second piece of parchment on top. Use your hands or back of measuring cup to firmly pack mixture into pan. Refrigerate until firm (about 1½ hours). Lift the chilled mixture from the pan and cut into bars (see note 4).