Crush the almonds into little chunks–I did this by pulsing them in the food processor a few times. Put the dates in a food processor and blend until chopped into a big gooey, sticky ball.
Mix the oats, protein powder, dates, crushed almonds and dried cranberries in a bowl.
Place the almond butter, vanilla and honey in a small skillet and heat over low heat until fully combined and runny. Pour it over the dry mixture and stir together. Use your hands to make sure it’s fully combined.
Line an 8” × 8” pan with parchment paper and press the mixture evenly into it.
Cover and place in the refrigerator for 20-30 minutes.
Lift parchment paper from the pan and cut the mixture into 8 equal bars.