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In a bowl, mix together the rolled oats, chopped almonds, pumpkin seeds, and dried cranberries.
In a pan, heat the honey over medium heat until bubbles start to appear, then cook for 1 minute while monitoring.
Once the honey is ready, stir in the peanut butter and a pinch of pink salt until smooth.
Pour the warm sweet mixture over the dry ingredients and mix thoroughly until everything is well coated.
Press the mixture firmly into a lined mold, ensuring an even layer.
Melt the dark chocolate chips and coconut oil together over low heat.
Drizzle or spread the melted chocolate evenly over the granola mixture.
Sprinkle a pinch of fleur de sel on top.
Freeze the pan for 1 hour or until firm.
Cut the set granola into rectangular bars.