2 cups old-fashioned oats
1⁄3 cup almond butter
1⁄4 cup pure maple syrup or honey
1 1⁄2 Tablespoons canola oil
1 teaspoon pure vanilla extract
1⁄2 teaspoon salt
1 large egg
1⁄2 cup chopped unsalted roasted almonds
1⁄3 cup chopped dried cranberries
Preheat oven to 350 degrees F. Line a 9-inch square metal baking pan with parchment paper, letting excess hang over the edge.
Spread oats onto a rimmed baking sheet. Bake at 350 degrees F until toasted, about 10 to 12 minutes. Place in a medium bowl; let cool.
In a small glass bowl, place almond butter, maple syrup or honey, and oil. Microwave about 30 seconds or until warm; whisk until smooth. Whisk in vanilla, salt, and egg.
Add chopped almonds and dried cranberries to the oats. Pour almond butter mixture over oat mixture; stir until well-combined. Using a spatula, press the mixture very firmly into the parchment-lined pan.
Bake until lightly browned, about 20 to 22 minutes. Cool in a pan on a wire rack for 15 minutes. Remove from pan using parchment paper. Cool completely on rack. Cut into 12 bars.
*These bars can be wrapped individually in plastic wrap and put in a zip lock bag in the freezer. When ready-to-eat, just grab and go or microwave for instant enjoyment.