Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large bowl, whisk together the rolled oats, whole wheat flour, baking soda, salt, and ground cinnamon.
In a separate bowl, combine the unsweetened applesauce, honey, melted coconut oil, eggs, and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the dried cranberries and chopped walnuts evenly throughout the batter.
Spread the batter evenly into the prepared baking pan and smooth the top with a spatula.
Bake for 22 to 25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the bars out of the pan and place on a cutting board.
Cut into 12 equal bars.
To freeze, individually wrap each bar in plastic wrap and place them in an airtight freezer-safe container or zip-top bag.
To serve, thaw bars at room temperature or warm in the microwave for 20-30 seconds.