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 peanut butter (or almond butter) together with the honey (or maple syrup) and stir in the vanilla extract.

Pour the warm peanut butter mixture over the dry ingredients and mix until evenly coated.

Grab small amounts of the dough and place them onto the prepared baking sheet, spacing them about 1 inch apart, and flatten each ball into a round shape.

Bake for 12–15 minutes, or until golden brown and firm to the touch.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.