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

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

Melt the peanut butter and honey (or maple syrup) over low heat until smooth and creamy. Stir in vanilla extract.

Pour the melted peanut butter mixture over the dry ingredients and mix until fully combined.

Shape the mixture onto the baking sheet into rounds, about 1/2 inch thick, spacing them an inch apart.

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

Remove from the oven and transfer to a wire rack to cool completely.

Store cookies in an airtight container at room temperature for up to a week.