Preheat the oven to 350-degrees F and line two baking sheets with parchment paper.

Melt the butter in medium saucepan.

In a large bowl, combine the oats, cereal, salt, cinnamon and nutmeg.

Pour the melted butter over the oat mixture and toss to coat.

Spread the mixture onto two baking sheets and bake for about 8 minutes - shake and rotate the pans and then cook for another 6-8 minutes until the mixture is lightly toasted.

Remove the oat mixture from the trays to a large mixing bowl. In a large skillet over medium heat, toast the chopped pecans until you smell the nutty flavor. Remove from the skillet and add to the mixing bowl.

Now line one of the baking pans with parchment paper and set aside.

Reduce the heat to 325-degrees F.

In the saucepot you used to melt the butter, stir in the syrup and brown sugar and bring to a boil.

Reduce the heat and cook for 4-5 minutes until the sugar is completely dissolved.

To the bowl, add the oat mixture, cranberries, and the milled flax seed.

Pour the liquid over the dry ingredients. You'll want to mix it really well to be sure all the ingredients are well coated.

At the last moment, stir in the chocolate chips. Spread the mixture on the prepared pan.

Now take another sheet of parchment paper and place it over the oat mixture.

Use the second baking sheet to press the mixture down into the bottom pan.

Remove the top pan and parchment paper and bake for 20-25 minutes. The giant granola bar will be golden brown.