Heat oven to 350 degrees F. Line bottom of a 9-inch square pan with parchment paper. Then lightly spray the parchment with cooking spray.
Combine the oats and roughly chopped almonds to a small baking sheet then bake 10 minutes until lightly toasted. Transfer to a large bowl.
While the oats are toasting, combine the butter, honey, brown sugar, vanilla extract seeds, chia and salt in a small saucepan over medium heat. Cook until butter melts and the sugar completely dissolves, making sure to stir occasionally. Pour the butter mixture over the toasted oats and almonds and add the cranberries and golden raisins. Mix well. Let cool for 15 minutes then add the mini chocolate chips. Stir to combine.
Transfer the oat mixture to prepared pan. Using a rubber spatula or clean hands and firmly press the mixture into the pan until the mixture is in a uniform layer. Really press it down so you don't wind up with loose granola. Scatter remaining a few extra tablespoons of mini chocolate chips over the granola bars and use the same rubber spatula to gently press them into the granola so they stick. Transfer the entire pan to the refrigerator and chill for at least 2 hours.
After the granola has cooled completely, gently lift it out of the pan using the parchment paper as handles and cut it into squares or bars. Serve as needed.