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

In a large bowl, combine the 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 and honey together, then stir in vanilla extract.

Pour the wet mixture over the dry ingredients and stir until well-coated.

Scoop small balls of dough onto the baking sheet, flatten slightly, and leave space between each.

Bake for 12–15 minutes until golden brown.

Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.