In a food processor, pulse the rolled oats until they resemble a coarse flour, about 30 seconds.

Add the Medjool dates, shelled pistachios, almond butter, honey or maple syrup, vanilla extract, chia seeds, and a pinch of salt into the processor. Blend for 1 to 2 minutes until the mixture is sticky.

Gently add the dried cranberries and pulse a few times to combine.

Line an 8x8-inch baking pan with parchment paper and transfer the mixture, pressing it down firmly.

Refrigerate the packed mixture for 1 to 2 hours to set.

Lift the bars out of the pan using the parchment paper and slice onto a cutting board.

Optionally, drizzle with melted dark chocolate or top with extra chopped pistachios.

Keep in an airtight container in the refrigerator for up to 10 days.