Line the bottom and sides of an 8-inch square baking pan or 9-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the bars out (makes cutting easier!). Set aside.

Pulse the almonds, cashews, and 1/2 cup (40g) oats in a food processor about 10x or until lightly chopped. (Without pulsing these ingredients, the bars will fall apart.)

Pour pulsed mixture into a large bowl. Stir in remaining oats, the ground flaxseed, cranberries, and raisins until combined. Set aside.

In a medium pan over medium heat or in a microwave-safe bowl, melt the peanut butter, honey, and coconut oil together. Stir to combine, then pour over the dry ingredients. Add the chocolate chips, then stir to combine everything.

Transfer mixture to prepared pan. Using the back of a flat spatula, press the mixture tightly and firmly down into the pan. Make sure it’s compact, which helps guarantee the bars will hold their shape.

Place in the refrigerator to set up for at least 1 hour and up to 2 days.

Lift the parchment paper out of the pan and cut into squares or rectangle bars. Cover and store the bars for up to 1 week at room temperature or for up to 2 weeks in the refrigerator.