Cranberry Chocolate Chip Granola Bars

Preheat the oven to 160°C (320°F) and line a 20cm (8-inch) square baking tin with parchment paper.
Add the honey, coconut oil, milk, and vanilla to a large mixing bowl. Whisk until well combined.
130 grams (heaping ⅓ cup) honey, 80 grams (⅓ cup) coconut oil, 50 ml (scant ¼ cup) oat milk, 1 teaspoon vanilla extract
Add the oats, oat flour, cranberries, chocolate chips, sunflower, pumpkin, and chia seeds, cinnamon, and salt to the bowl.
220 grams (2 cups) rolled oats, 30 grams (¼ cup) oat flour, 100 grams (½ cup) dried cranberries, 100 grams (½ cup) dark chocolate chips, 75 grams (½ cup) sunflower seeds, 75 grams (½ cup) pumpkin seeds, 50 grams (¼ cup) chia seeds, 2 teaspoons ground cinnamon, ½ teaspoon sea salt
Use a wooden spoon or spatula to mix very well, until the dry ingredients are well mixed and everything has been incorporated.
Transfer the mixture into the prepared baking tin. Press down firmly, using a lightly dampended hand, to make an even layer.
Bake for 30-35 minutes, or until the edges are lightly golden. Remove from the oven and cool fully at room temperature before transferring to the refrigerator to chill before slicing.
Store in the refrigerator or freezer. The bars are best kept cool.