Preheat oven to 350 degrees F and line a 9-inch square pan with parchment paper and set aside.

In a food processor with the S-blade attached, process the oats, pistachios, cranberries, coconut flakes, and salt for about 30 seconds, until a meal starts to form.

Add the maple syrup and coconut oil while the motor is still running. The meal will begin to come together into a crumbly wet mixture.

Press the mixture evenly into a pan and bake for 12 minutes until slightly golden brown. Remove from the oven and let the pan cool completely.

If adding chocolate on top, heat the chopped chocolate and 1 tbsp of coconut oil over a double-boiler, until melted, or in the microwave, mixing in increments. Add melted chocolate on top of the cooled bars and sprinkle crushed pistachios and flaked salt (optional) on top of the melted chocolate layer.

Place the bars in the refrigerator for 15-minutes to harden the chocolate. Carefully lift the cooled bars out of the pan by holding two sides of the parchment paper. Cut it into squares and enjoy!