Preheat oven to 375°F. Line a 9x13 baking dish with parchment paper (make sure your parchment is long enough to rest over the sides - you may need to lay two sheets).
Quickly pulse rolled oats in a blender or food processor (you want to leave some texture) and set aside.
In a medium saucepan, add the maple syrup, almond butter, coconut oil and vanilla and cook over low heat until everything is melted. Mix often so everything is well combined.
In a large bowl, add the ground oats, quinoa, millet, nuts, seeds, cranberries, salt and cinnamon. Mix until well combined.
Pour the almond butter mixture over the dry ingredients and stir until everything is completely coated. Pour into your baking dish and use the back of a spoon to even out the texture. Bake for 25-30 minutes then let cool to room temperature in the pan. Place the entire pan in the refrigerator and make sure it’s nice and cold before slicing.
These energy-dense, nutrient-packed bars are great as an on the go snack or breakfast (or an emergency lunch). Make ahead tip: These last for a week in the fridge in a sealed container, or in the freezer for months!Makes: 10 bars