• If your cranberry sauce is not thick, pour it into a saucepan and simmer over medium-low heat to cook off extra liquid until you have a thick consistency like a jam. This is important as it affects the outcome of the bars. Set aside to cool down while you prepare the base and the topping
• Line an 8 x 8 inch square pan with parchment paper sling overhang by the sides for easier removal

For the base and topping:

• Make sure the butter is soft. I usually take it out from the fridge 30 minutes to an hour before using it. Cut it into smaller pieces also helps to soften it faster
• Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven
• Combine the oats, almond flour, oat flour, sugar, baking powder, salt, vanilla extract, almond extract, and ground cinnamon in another large bowl
• Combine the soft butter with almond butter and maple syrup. Stir with spatula until well combined and creamy.
  
• Add the oat mixture and stir to combine. It won't come together yet. Use your clean hand to mix everything to form a dough
  
• 
• Divide the dough into two equal portion. Press half of the dough firmly onto the base of the pan, corner to corner. Make sure to press really firmly so that it stays together when you cut it
  
• Spread the thickened cranberry sauce over the surface evenly.
  
• Crumble the other half of the dough evenly on top of the cranberry sauce and use your hands to gently but firmly press it down to cover it evenly across the surface. Press it down so it will stick together and won't fall apart
  

Bake:

• Put the pan on the middle rack and bake for 30 minutes until the edges are golden brown.

Cool down:

• Remove from the oven and place on a cooling rack. Let it cool in the pan completely. Do not attempt to cut the bar when it's still warm. It will crumble. Once it has cooled down, I like to cover the pan and put it in the fridge and cut it the next day. I find it even easier to cut this way
  

Serving:

• Cut into 12 or 16 servings. It's up to you!