In a large frying pan, toast oats and coconut for 3 minutes over medium heat. Add the chopped cashews, pumpkin seeds, and dried cranberries.
In a separate medium saucepan or frying pan, combine the coconut oil, honey, natural peanut butter, vanilla extract and salt. Cook for about 2 minutes or until coconut oil has melted.
Add the toasted oat and coconut mixture to the pan and stir to combine. Cook for an additional 2 minutes until oats are coated and sticky.
Place parchment paper in the bottom of a 9-inch spring form pan and grease the edges with coconut oil or cooking spray. Dump the oat mixture into the springform pan and distribute evenly with spatula. Wet the spatula and press down on the surface until smooth and packed down.
Place in the freezer for 30-40 minutes. Once hardened, remove from springform pan.
Drizzle with melted dark chocolate, if desired. Cut into wedges while still partially frozen to help them stay together while cutting.
Serve immediately or store in the freezer for later.*