Line an 8-inch square pan with parchment paper, leaving an overhang on two sides.

Pulse 1 cup oats, half the almonds, and half the pepitas six to eight times into coarse crumbs.

Combine the processed mixture with the remaining oats, almonds, pepitas, cranberries, chocolate chips, cinnamon, and salt.

Stir the peanut butter, honey, coconut oil, and vanilla together until smooth.

Fold the binder into the dry ingredients until all the oats are evenly coated.

Press the mixture firmly and evenly into the prepared pan.

Refrigerate for 1 hour or freeze for 25 minutes.

Lift the firm slab from the pan and cut it into 12 bars.