Overnight Oatmeal Breakfast Bar

Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal.

In a large bowl, combine 3 cups of rolled oats, 1/2 cup of chopped almonds, 1/4 cup of sunflower seeds, 2 tablespoons of chia seeds, and 1/2 cup of dried cranberries.

In a small saucepan over medium heat, melt 1/2 cup of unsalted butter. Add 1/2 cup of brown sugar, 1/3 cup of honey, 1 teaspoon of vanilla extract, 1 teaspoon of cinnamon, and 1/4 teaspoon of salt.

Stir the butter mixture until the sugar is fully dissolved and the mixture is smooth, about 3-4 minutes. Do not let it boil.

Pour the warm butter mixture over the oat mixture and stir until everything is well coated.

Add 1/2 cup of milk and stir until the mixture is moist but not soggy.

Transfer the mixture to the prepared baking pan and press down firmly using the back of a spatula to create an even, compact layer.

Bake for 25-30 minutes until the edges are golden brown.

Allow the bars to cool completely in the pan, about 1 hour, before transferring to the refrigerator to chill overnight.

Once chilled, use the parchment paper overhang to lift the entire slab out of the pan. Cut into 10 equal bars using a sharp knife.

Store the bars in an airtight container in the refrigerator for up to 5 days, or wrap individually and freeze for up to 3 months.