Preheat the oven to 375.

In a microwave safe bowl, combine the almond butter and honey. Microwave for 30 seconds increments, repeating until the almond butter is melted. Stir in the vanilla.

In a large bowl, mix together 3 cups of rolled oats with 1 cup of slivered almonds, the cinnamon and a pinch of salt.

Pour the almond butter mix over the oat and nut mixture and stir together until clumps form. Pour the mixture over a cookie sheet lined with aluminum foil and sprayed with nonstick spray. Bake in a 375 degree oven for 6-8 minutes or until the oats are lightly golden.

Let cool, toss with dried cranberries and store in a container. Serve for breakfast over yogurt or with milk. Or enjoy dry any time as a snack!