Add the dry ingredients to a large mixing bowl (rolled oats, flour, seeds, almonds, cranberries, and cinnamon) and stir until well combined. Set aside.
Add the wet ingredients to a saucepan (peanut butter, syrup, and vanilla extract), stir and cook over medium heat, stirring frequently, until well mixed and smooth.
Add the peanut butter mixture to the large bowl and stir until well combined.
Transfer the mixture to a lined 8×8 inch (20×20 cm) baking pan. Use a spoon to arrange the mixture fairly evenly in the baking pan and press down firmly, using your hands or the bottom of a drinking glass covered with parchment paper. Feel free to use a different-sized baking pan if you want to.
Bake for 20 to 25 minutes or until golden brown. Let it cool down completely. Then remove from the baking pan and cut into 8 to 12 bars.
Customize it with shredded coconut, cocoa powder, chocolate chips, chopped dark chocolate, or cacao nibs, and serve with a glass of oat milk, soy milk, or cashew milk.
Keep the leftovers in an airtight container at room temperature or in the fridge for 4-7 days.
Feel free to replace the peanut butter with any other type of nut butter (almond butter works really well for this recipe).
If you want to use a different kind of flour, I suggest you try this recipe with brown rice flour, oat flour, or even whole wheat flour.
Instead of maple syrup, these granola bars will also taste really good with other sweeteners like agave syrup, rice syrup, or coconut syrup.
Feel free to add other nuts, such as hazelnuts, walnuts, and cashews; dried fruits like dates, mango, or apple; or even other seeds, such as chia, sesame, or sunflower seeds.