2 1/2 cups of whole oats
1 cup chopped almonds
1 cup dried cranberries
1/2 cup of honey
1/4 cup almond milk (can substitute applesauce but it makes it a more spongy texture)
Preheat your oven to 350 degrees.
Begin by mixing all of the dry ingredients together in a large mixing bowl.
In a separate bowl, smash the banana until it's a smooth, even texture. Mix in the honey and almond milk.
Combine the two bowls, stirring thoroughly.
Firmly pack the mixture into a baking pan. Pan size depends on how thin or thick you want the bars to be. I used a 4x6 inch pan.
Bake them for 25-30 minutes. 25 for a softer texture, 30 for a more crisp and crunchy texture.
Let them cool to room temperature, followed by cutting them into 8-12 bars.
To store, wrap them tightly in clear plastic wrap, and keep them in a dry, cool place. These have a shelf life of one week.