Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal later.

In a large bowl, whisk together old-fashioned rolled oats, all-purpose flour, brown sugar, ground cinnamon, and salt until evenly combined.

In a small saucepan over low heat, melt the unsalted butter with honey (or maple syrup) and vanilla extract, stirring constantly until smooth and glossy.

Pour the warm liquid into the dry oat mix, then fold in dried cranberries and chopped walnuts until well coated.

Reserve about 1 cup of the oat mixture, then firmly press the remaining mixture into the prepared pan, creating an even, compact layer.

Sprinkle the reserved oat mixture evenly over the pressed base, gently pressing it down to form a light, crumbly topping.

Place the pan on the middle rack and bake for 20–25 minutes, until the edges turn golden brown and the center is set.

Remove from oven and let the bars cool completely (about 30 minutes), then lift out using the parchment overhang and slice into squares.