1. Preheat oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.

2. In a medium-sized mixing bowl, stir together the coconut oil, almond butter, maple syrup, and vanilla until fully combined. Add all remaining crumb ingredients, including the walnuts, and stir until a dough forms. Set aside while you make the filling.

3. Roughly chop the cranberries (they will roll around on the cutting board, so just do your best to at least chop them all in half) and add them to a small bowl with all remaining filling ingredients. Stir to combine.

4. Divide the crumb dough in half, and press half into the bottom of the loaf pan. Use your fingers to spread it out in an even layer, all the way to the edges. Then pour the cranberry-orange mixture on top and crumble the remaining dough on top. Use your hands to press down on the top layer, adhering it to the cranberries. I added a few walnut halves to the top to make it look pretty- if you have a few extra walnuts, feel free to do the same!

5. Bake for 30 minutes, or until bars are golden. Remove from the oven and let cool slightly in the pan, then use the parchment paper to lift the bars out onto a cooling rack to continue cooling fully. Once completely cooled, cut into 6-8 bars, and enjoy! Leftovers taste best at room temperature, where they can be stored for up to 4 days before getting too soft. In the fridge, they will last closer to a week.