Add oats, cashew butter, almond milk, chopped cranberries, chia seeds, vanilla, and salt into a mixing bowl

Stir until the mixture becomes thick, sticky, and evenly combined with no dry patches

Scoop small portions into each muffin cup and press firmly to create a compact base

Place chocolate chips and coconut oil in a microwave-safe bowl and heat until melted and smooth

Stir the chocolate until glossy and fully combined with the oil

Spoon a small amount of melted chocolate over each oat base, spreading gently to cover

Transfer the tray to the refrigerator and chill until the chocolate begins to set and loses its shine

Sprinkle a pinch of flaky sea salt on top for contrast and flavor

Continue chilling until the cups are fully firm and hold their shape when removed