Start by pulsing rolled oats in a food processor until they resemble a coarse flour.

In the same food processor, blend Medjool dates, almond butter, honey or maple syrup, vanilla extract, and salt until sticky.

Transfer the sticky mixture into the bowl with the ground oats and fold in chia seeds and pistachios.

Gently fold in dried cranberries until just incorporated.

Line an 8x8-inch baking pan with parchment paper and press the mixture firmly into the bottom of the pan.

Refrigerate the packed mixture for 1-2 hours to set.

Once set, lift the bars out of the pan and slice into squares or rectangles.

Store the bars in an airtight container in the refrigerator or freeze for longer storage.