Line a square baking pan (8×8 or 9×9) with parchment paper and spray it with nonstick spray.

In a microwave safe bowl or a small saucepan over medium heat, combine the maple syrup, nut butter and coconut oil. Melt and stir until smooth and combined.

Remove from the heat and stir in vanilla extract. Let cool down for 3-5 minutes.

In a large mixing bowl combine oats, cinnamon and salt. Then stir in chopped almonds, cranberries and raisins.

Stir in the nut butter mixture until evenly combined.

Transfer the mixture into the prepared baking pan pressing firmly down with a spatula or a spoon into an even layer.

Place the bars in the refrigerator for at least 2 hours to set. You can also leave them in overnight.

Once the bars are fully chilled, remove from the pan onto a cutting board and slice into bars or squares.

Serve and enjoy or store in the refrigerator in an airtight container for up to 1 week. Or in the freezer for up to 2 months.