First, lightly grease an 11x7-inch pan with butter.

In a large skillet, toast the oats and pepitas over medium heat until the oats smell toasty and turn a light golden brown. Move the oats and pepitas mixture to a large mixing bowl to cool. Stir in the hemp seeds, chia seeds and dried cranberries very well.

In a saucepan (or the same skillet you toasted the oats and pumpkin seeds in), add the butter, brown sugar, honey, molasses, and cinnamon. Turn the heat to medium, and melt everything together until its slightly bubbling and everything is dissolved.

Pour the melted mixture over oats and nuts in the bowl, and toss to coat. It will be very wet and sticky.

Press the mixture into the prepared pan, refrigerate 30 minutes, and then dump out of the pan onto a surface. Cut into 16 bars—cut in half down the length of the pan first, and then slice each half into 8 bars.