Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine rolled oats, mixed nuts, pumpkin seeds, chia seeds, flaxseeds, dried cranberries, cinnamon, and salt. Stir well.

Melt the peanut butter and honey (or maple syrup) in a small saucepan over low heat, stirring until smooth. Remove from heat and stir in vanilla extract.

Pour the peanut butter mixture over the dry ingredients and mix until fully coated.

Form balls of the mixture and place them on the lined baking sheet, pressing each ball into a round shape.

Bake for 12-15 minutes, or until golden brown and firm. Watch closely to avoid over-baking.

Let the cookies cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.