Combine coconut oil or butter with honey in a small saucepan. Melt over a low temperature. Remove from heat and add the vanilla. Grind the dried dandelion roots into a reasonably fine powder (coffee grinders work nicely for this) and add to the honey mixture.
Measure rolled oats, ground almonds, cinnamon, salt, coconut, and dried cranberries into a mixing bowl. Add the honey mixture and stir to combine. Line a 9×9 square pan with parchment paper and spread the oat mixture into the pan. Press down firmly.
Cook for 20 minutes at 350⁰, or until sides are beginning to brown slightly. Allow to cool in the pan before slicing into bars.