Line a square 8x8 tin with non-stick baking paper or foil lightly greased with cake release spray (I use PMA Release-a-Cake Spray) and set aside.
To a large bowl add the oats, flaked almonds, chia seeds, dried cranberries, salt and cinnamon. Whisk together to combine and set aside.
To a small pan add the honey, peanut butter, coconut oil and vanilla extract. Stir with a heatproof spatula continuously on a medium heat until all melted and combined. This should only take about 1-2 minutes.
Pour this wet mixture into the large bowl of dry ingredients and stir to combine.
Add the chocolate chips and stir to combine. They will melt but this helps the mixture set firmer as it chills in the fridge.
Pour this mixture into your foil-lined tin and spread evenly into the corners. Smooth out the top and press down firmly with your spatula - this is very important as the harder you press down the firmer they will set.
Place the tin in the fridge for at least 2 hours (ideally overnight) to set firmly.
Store in an airtight container in your fridge, or in a cool environment if you like them slightly softer. They will keep well for a couple of weeks.
They're also great to freeze - just wrap individually in cling film and get out of the freezer at least 30 mins before for a great healthy snack!
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