Heat oven to 350 degrees F. Line bottom and sides of an 8-inch or 9-inch square pan with aluminum foil. Then lightly oil or spray with cooking spray.

Add oats and almonds to a small baking sheet then bake 5 minutes, stir and bake another 3 to 5 minutes until lightly toasted. Transfer to a large bowl.

Combine butter, honey, brown sugar, vanilla extract and the salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and the sugar completely dissolves. Pour butter mixture in to bowl with toasted oats and almonds. Mix well. Let cool about 5 minutes then add cranberries and a ¼ cup of the mini chocolate chips. Stir to combine.

Transfer oat mixture to lined pan then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. Scatter remaining 2 tablespoons of chocolate chips over pressed granola mixture then use a rubber spatula to gently press them into the top. Cover then refrigerate at least 2 hours. Remove block of granola mixture from pan then peel away aluminum foil. Cut into 12 bars.