In a bowl combine the cranberries and the 2 Tbsp of sugar. Set aside.
Crust and Streusel Topping
In a second bowl, mix together 2 cups of flour, the 2 cups of oats, ½ cup of white sugar, ½ cup of brown sugar and the ½ tsp of baking soda. Once combined, add the cup of melted butter.
Reserve and set aside 1 cup of the crumb mixture. Press the remaining crumb mixture firmly into the bottom of a 13" x 9" baking pan. [PRO TIP: Use a potato masher to press the mixture into the pan. This helps create an even, packed layer.] Bake for 15 minutes.
Fruit and Nut Layer - Part 2
Add dates, walnuts and apricots to the cranberries. Mix them together. Then, sprinkle them evenly over the cooked crust.
Caramel Layer
Combine the 1 cup caramel sauce and ⅓ cup flour. Spoon it over the fruit and nut layer.
Top with the reserved 1 cup of crumb mixture. Bake 20 minutes or until slightly brown. Cool slightly before cutting into bars while still warm.
RECIPE TIPS
To make these Vegan: substitute vegan butter for traditional butter.To make these Gluten Free: use gluten-free oats*, and Bob's Red Mill brand Paleo Flour in place of conventional wheat flour. [*NOTE: Oats are naturally gluten-free, however most commercially processed oats are at risk of being cross-contaminated with gluten during transport and manufacturing. IF you have celiac disease, you should seek out true gluten-free oats. If you simply avoid gluten as a lifestyle preference, regular oats should work well for you.]If you want to make your own caramel sauce, try ours!