Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving a slight overhang for easy lifting.

In a mixing bowl, combine rolled oats, chopped almonds, and shredded coconut. Spread the mixture on a baking sheet and toast in the oven for 10 minutes, stirring once, until golden.

While the dry mixture toasts, combine honey, unsalted butter, brown sugar, and salt in a saucepan. Warm over medium heat until the butter is melted and the mixture lightly bubbles. Remove from heat and stir in the vanilla extract.

Return the toasted oat mixture to the mixing bowl. Add dried cranberries (or raisins) and optional chocolate chips, then pour the warm honey-butter mixture over the ingredients. Mix well with a spatula until thoroughly combined.

Transfer the mixture into the prepared baking pan. Press it down firmly and evenly with a spatula or your hands.

Bake in the oven for 15 minutes, until the top is lightly golden. Cool in the pan for 15–20 minutes, then lift out using the parchment overhang.

Slice into 10 bars and let them cool completely to set.