Preheat your oven to 180°C (350°F). Line your 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
In a small bowl, toss the dried cranberries with a teaspoon of flour to prevent them from sinking during baking. Set aside.
Spread the oats on a baking sheet and lightly toast them in the oven for about 8 minutes until they smell nutty and are golden. Let them cool slightly.
In a mixing bowl, combine the toasted oats, brown sugar, salt, and cinnamon. Stir well to evenly distribute.
Melt the butter in a saucepan over low heat or in the microwave until just melted and fragrant. Pour the melted butter over the dry mixture and stir until crumbly and evenly coated.
Press two-thirds of this oat mixture firmly into the prepared pan to form an even crust. Use the back of a spoon or your fingers to pack it down tightly.
Evenly sprinkle the floured dried cranberries over the crust, distributing them so they’re spread throughout.
Top with the remaining oat mixture, pressing gently to adhere and create a rustic, layered effect.
Bake in the preheated oven for 25-30 minutes, until the top is golden and fragrant, with a slight crackle sound.
Remove the pan from the oven and let the bars cool in the pan on a wire rack for at least 20 minutes. They will firm up as they cool.
Use the parchment overhang to lift the bars out of the pan. Slice into about 2-inch squares and serve at room temperature or slightly warmed.
Enjoy these hearty, tart-sweet bars as a cozy breakfast or a satisfying snack, storing leftovers in an airtight container for up to a week.
