Ingredients

• 2 tsp Cornstarch
• 1 Tbsp Water
• 2 cups Cranberries, fresh or frozen
• ½ cup Orange Juice
• 1 cup Sugar
• ½ tsp ground Cinnamon

• 2 cups Organic Unbleached White All-Purpose Flour (240 g) or Gluten Free 1-to-1 Baking Flour
• 1 ¾ cups Old Fashioned Rolled Oats (160 g) or Protein Oats
• ½ cup Light Brown Sugar, packed (100 g)
• ¼ cup Sugar (50 g)
• ½ tsp Baking Soda
• 1 tsp Salt
• 1 tsp ground Cinnamon
• 1 cup Unsalted Butter, room temperature, cubed (226 g)

Instructions

1. In a small bowl, whisk together cornstarch and water to make a slurry; set aside. 

2. In a medium saucepan over medium-high heat, combine cranberries, orange juice, sugar and cinnamon. Cook until bubbling and the cranberries burst, 5–8 minutes. 

3. Stir in the cornstarch slurry and cook 2–3 more minutes, until thickened. 

4. Let the filling cool slightly before using, or prepare up to 3 days in advance and refrigerate. 

1. Preheat oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper or lightly grease it. 

2. In a large bowl, combine flour, oats, brown sugar, sugar, baking soda, salt and cinnamon. 

3. Using a pastry cutter, fork or your fingers, work butter into the dry ingredients until the mixture resembles coarse crumbs and holds together when pressed. 

4. Press about two-thirds of the dough firmly and evenly into the prepared pan. 

5. Bake for 20–25 minutes, or until the crust is set and lightly golden. Remove from oven and let cool until warm but easy to handle. 

6. Spread cranberry filling evenly over the cooled crust. Crumble remaining dough evenly over the top. 

7. Return to the oven and bake for 15–20 minutes, until the topping is a light golden color. Cool completely before cutting into bars. 

8. Store bars in an airtight container at room temperature for up to 3 days.