Preheat oven to 350 degrees F.
Place the oats and chopped almonds on a large baking pan (preferably with sides). Bake for 15 minutes until lightly browned. If your oven runs hot, keep an eye on them.
While the oats and nuts are baking, place all of the rest of the ingredients (except the dried cranberries) in a food processor or blender. Start with only 2 T of the milk and add more if needed. You want a thick, sticky consistency, but one that will mix into the oats and almonds easily with a spoon.
Stir the almond butter mixture into the dry ingredients and mix together well, making sure everything is coated as well as possible.
Place the silicone snack bars mold on a metal baking sheet (I use a 1/4-sheet tray) because they are somewhat flimsy. They are made that way so that the bars are easy to remove when they are cool. Spoon the mixture into the compartments of the silicone snack bars mold and press down well with the back of a wooden spoon or something else that is hard and can help to compact the mixture into the mold. You can even use a piece of waxed paper or parchment paper. Place the tray into the freezer for 30-45 minutes. The bars should easily pop out after that time and can be stored in an airtight container in the refrigerator or freezer.