Preparation

Start off by prepping your pan: line a 9-inch square baking pan with parchment paper, and cut to fit. You want the parchment to be as smooth as possible. Set pan aside. Alternatively you can use a bar mold (which is what we used here; ours is the Snack Bar Maker Set from @pamperedchef)

Next, heat a bit of olive oil in a skillet over medium-high heat and add in some of your frozen cranberries, working in 2- 3 batches. Saute cranberries until they begin to pop and break down. Then carefully remove from pan and set aside, removing/discarding any separated skin, etc. Continue until you have cooked down all cranberries.

Clean out skillet and return to heat. Add pecan and pepitas, stirring until fragrant, about 4- 5 min.

Add roasted pecans, pepitas and cranberries to the bowl of your food processor and pulse for a couple seconds. Scrape down sides and pulse again until everything is broken down and combined.

Now, in a medium-sized mixing bowl combine the following: pecans, pepitas and cranberries from food processor, oats, mandarin zest, cinnamon and salt. Set aside.

In a separate mixing bowl combine the following: almond butter, honey and vanilla.

Add the almond butter mixture (above) to the oat/cranberry mixture. Use a spoon/spatula or your hands to fully combine everything. This will take a few minutes, but keep on going until everything is well incorporated.

Transfer mixture to your prepared pan, or mold. If using prepared pan: use a spoon/offset spatula to get mixture as flat and even as possible.

Cover and refrigerate at least 8 hours or overnight.

When ready to enjoy, remove from the refrigerator and lift parchment from pan. Then, simply slice bars as desired. If using bar mold, jut pop bars out of mold and enjoy.