Prep the pan and oven. Heat your oven to 325°F (165°C). Line an 8x8-inch baking pan with parchment, leaving some overhang so you can lift the bars out later.

Toast the amaranth. Warm a dry skillet over medium heat. Add 1/2 cup raw amaranth and stir frequently for 3–4 minutes, until fragrant and just a shade darker. Don’t walk away—amaranth can burn quickly. Remove from heat and let cool.

Warm the wet ingredients. In a small saucepan over low heat, melt 3 tablespoons coconut oil. Stir in 1/2 cup almond butter and 1/3 cup maple syrup until smooth and glossy. Remove from heat and stir in 1 teaspoon vanilla.

Mix the dry ingredients. In a large bowl, combine 1 1/2 cups rolled oats, the toasted amaranth, 1/2 cup dried cranberries, 1/4 cup chopped nuts or seeds (optional), 1 teaspoon cinnamon, 1/4 teaspoon fine sea salt, and 1–2 tablespoons flaxseed meal if using. Add 1 teaspoon orange zest if you like a citrus note.

Combine. Pour the warm almond butter mixture over the dry ingredients. Stir until everything is evenly coated. The mixture should be thick and slightly sticky; if it looks dry, add another tablespoon of maple syrup or a splash of warm water.

Press into the pan. Transfer the mixture to the lined pan. Use a piece of parchment or the back of a spoon to press it very firmly into an even layer. Firm packing is key to bars that don’t crumble.

Bake. Bake for 18–22 minutes, until the edges are lightly golden and the surface looks set. Don’t overbake—these firm up as they cool.

Cool completely. Let the pan cool on a rack for at least 1 hour. Lift the slab out using the parchment and transfer to a cutting board.

Slice. Use a sharp knife to cut into 12–16 bars. For clean edges, wipe the knife between cuts.

Optional drizzle. For a treat, melt a little dark chocolate and drizzle over the cooled bars. Let set before storing.