Cape Code Select Gluten Free Breakfast Bars

After my second fall in the South I realized I don't see as many cranberries as I'm used to in my past life as a Northerner.  I'm not talking about the sweetened dried variety, I'm talking a good plump tart cranberry in a salad or dessert.  I know I see the sauce, but I want the berries!  Since I don't live near any bogs I found the next best thing at my local Lowe's Foods freezer section, Cape Cod Select Cranberries! They are the beautiful plump berries I've been missing.  They are great straight from the bag to keep a punch bowl festive and cold.  Thawed, they are a perfect replacement for the fresh natural berry I'm used to in salads or desserts.  Lately I was looking for something different so I put them in this favorite recipe of mine for gluten free breakfast bars.  Inspired by a blueberry version at a co-op up north the cranberries are a natural here with a hint of orange to brighten them up.   I used Bob's Red Mill Gluten Free flour here, Oats and Baking Soda here to share with my gluten intolerant friends.

​Cape Cod Select GF Breakfast Bars
inspired by Outpost Co-Op, Milwaukee WI

1 3/4 cups rolled oats
1 1/2 cups gluten free flour
1 teaspoon baking soda
3/4 cup dark brown sugar, packed
1 cup almonds, finely chopped
1/2 teaspoon salt
1 cup butter, melted
2 cups Cape Cod Select premium frozen cranberries
​2 tablespoons orange juice
1/2 cup sugar
3 tablespoons water
2 tablespoons corn starch
2 tablespoons lemon juice

1. Preheat oven to 350.  Line the bottom of a 10x10" baking pan with a parchment paper sling, making sure it comes up all sides of the pan.
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2. In a large bowl, combine oats, flour, baking soda, brown sugar, almonds and salt.  Add melted butter and mix well.  The mix should be soft and crumble.  Set aside 1 cup of the mixture and press the remaining mixture firmly in the bottom of the prepared pan.  Bake for 8-10 minutes.

​3. Meanwhile, put cranberries, sugar and orange juice in medium saucepan.  Bring to a boil and simmer for about two minutes, stirring occasionally.​

​4. In a small bowl, combine water, cornstarch and lemon juice.  Stir into cranberry mixture until thick, about a minute, then remove from heat.

5. Spread cranberry mixture evenly over cooked crust and press remaining oat mixture onto the cranberries, being careful as the cranberries are hot.

6. Bake bars 18-20 minutes or until golden brown.  Cool on wire rack.  To cut bars, lift the parchment sling out of the pan and cut into desired sized bars.  The bars will keep a few days in the fridge.

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