Lightly oil an 8-in (20 cm) square baking pan, then line with parchment paper.
In a food processor, combine 1/2 cup (125 ml) of the rolled oats with 1/4 cup (60 ml) of the chopped pecans and process to a fine consistency. Transfer to a large mixing bowl. Add the remaining oats and pecans, as well as the dried cranberries and seeds. Stir to combine. Add the melted butter, honey, and vanilla extract. Mix well to thoroughly combine. Stir in the chopped dulce de leche chocolate drops.
Transfer the mixture to the prepared pan. Very firmly press the mixture down using the palm of your hand or the flat underside of a glass or a measuring cup. Refrigerate for 3 hours. Cut into bars and keep refrigerated in an airtight container for up to 1 week.