Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.

Chop the raw pistachios in a food processor until coarsely chopped.

Combine chopped pistachios, dried cranberries, rolled oats, chia seeds, and cinnamon (if using) in a large mixing bowl.

In a separate bowl, whisk together almond butter, honey or maple syrup, vanilla extract, and sea salt.

Pour the wet mixture into the dry ingredients and mix thoroughly. Adjust consistency with water if necessary.

Transfer the mixture into the prepared baking pan, pressing firmly to ensure it's tightly packed.

Bake for 20-25 minutes until edges are lightly golden.

Cool in the pan for 10 minutes, then lift out and cool completely before cutting into bars.

Store in an airtight container for up to 1 week at room temperature or refrigerate for up to 2 weeks.