• Place cranberries and dates in a medium saucepan and cook over low heat, stirring often, until the berries pop. Remove pan from heat to stir in vanilla. Set aside.
• Preheat oven at 350 degrees. Line a 13x9 pan with foil and apply nonstick spray or butter.
• In a mixing bowl, place flour, oats, brown sugar, baking soda, and salt. Pour in butter and stir until it forms a crumbly mixture. Press about half into the prepared pan, compressing to form an even layer.
• Bake for 8 minutes. Pull pan from oven. Dollop cranberry-date mixture over top, gently spreading out to create a layer. Sprinkle the remaining crumb mixture over the top. Put back in oven to bake for 20 to 25 minutes; the top should be golden brown with the crumbs set in the middle.
• Cool to room temperature, speeding the process in the fridge, if desired. Use foil to lift contents from pan onto a cutting board to slice into bars. Store at room temperature in a sealed container.

OM NOM NOM!