• Line a 9 x 9-inch loaf pan with a piece of parchment paper. Set aside.
• In a large mixing bowl, add rolled oats, flaxseed meal, chia seeds, chopped almonds, pumpkin seeds, and cranberries. Give a good stir to combine. Set aside.
• In a small saucepan or microwave-safe bowl add peanut butter, maple syrup, and coconut oil. Warm until coconut oil is melted and stir to combine.
• Pour the liquid onto the dry ingredients and combine with a spoon until it comes together.
• Pour the granola batter into the prepared loaf pan.
• Press the granola mixture firmly with the spatula. You should have no air left between the mixture. Place in the freezer while melting the chocolate for the top layer
• In a microwave-safe bowl, melt the dark chocolate and coconut oil.
• Pour the melted chocolate onto the bar and tilt the pan to spread it evenly onto the granola bar
• Return the loaf pan 30 minutes into the freezer to set the bar.
• Lift the granola bar block from the loaf pan pulling the pieces of parchment paper.
• Cut the block into 12 granola bars using a sharp knife. You can warm the knife blade under a gas cooktop flame to make it easier to slice.

Storage

• Store the bar in the fridge in a zip-lock bag or airtight container for up to 2 weeks.
• You can freeze the bars and defrost them for 3 hours before eating. The bars soften quickly at room temperature on hot days. They must be stored in a cool place, preferably in a fridge to keep them firm.