Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine rolled oats, mixed nuts, pumpkin seeds, chia seeds, flaxseeds, dried cranberries, cinnamon, and salt.

In a small saucepan, over low heat, melt the natural peanut butter and honey together until smooth. Then stir in vanilla extract.

Pour the melted mixture over the dry ingredients and mix until well-coated.

Using a cookie scoop, portion out the mixture onto the prepared baking sheet and flatten into rounds about 1 inch thick.

Bake for 12–15 minutes until golden, and firm yet slightly soft in the center.

Cool cookies on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.