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Line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides.
Combine ⅔ cup almond butter, 5 tablespoons coconut oil, 4 tablespoons honey, 1 teaspoon vanilla, ½ teaspoon cinnamon and ½ teaspoon salt in a large microwavable bowl.
Microwave on High in 15-second intervals, stirring after each interval, until the coconut oil is melted and the mixture is smooth, about 1 minute 30 seconds.
Add 2¼ cups oats, ⅔ cup walnuts, ½ cup cranberries, ¼ cup pepitas, ¼ cup chia seeds and 1 teaspoon lime zest; stir until evenly combined.
Transfer the mixture to the prepared pan. Using the flat bottom of a measuring cup or jar, firmly press into an even, compact layer.
Freeze, uncovered, until firm, about 30 minutes.
Using the parchment overhang as handles, lift the bars from the pan. Discard the parchment and cut into 16 bars.
Refrigerate until ready to serve.