Preheat oven to 350 degrees Fahrenheit and add the oats and chopped nuts to a baking sheet. Bake them for 5 mins, then stir and bake for other 3 minuets until light toasted. Transfer them to a mixing bowl.

In a sauce pan combined butter, honey, brown sugar, vanilla extract, and salt. Cook on medium heat until everything is melted and the sugar is dissolved. The mixture should be slightly bubbling.

Pour the mixture into the toasted oats and almonds and stir everything together. Let the mixture cool for 5 minuets then add the chocolate chips and cranberries.

Transfer the mixture into a 9 inch square pan lined with parchment paper. Press the mixture firmly into the pan with a silicone spatula or damp fingers.

Sprinkle a tablespoon or two of mini chocolate chips over the top and press them into the granola square with the spatula.

Place in the refrigerator to set for 2 hours then remove them and cut into bars.

Keep the bars in an air tight container at room temperature for a week, or wrap them up and store in the refrigerator for up to a month.

I like to wrap mine in Popsicle wrappers or bees wax wraps but you can wrap them in parchment paper or plastic wrap. These can also be kept in the freezer for up to 3 months.