1 package (12 ounces) fresh or frozen cranberries, thawed
1 package (8 ounces) chopped dates
2 tablespoons water
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups old-fashioned oats
1-1/2 cups packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, melted
1-1/3 cups confectioners' sugar
1 to 2 tablespoons orange juice
1/4 teaspoon vanilla extract
Preheat oven to 350°. Place cranberries, dates and water in a saucepan; bring to a boil over medium heat. Reduce heat; simmer, covered, until berries pop, about 15 minutes, stirring occasionally. Remove from heat; stir in vanilla.
Mix flour, oats, brown sugar, baking soda and salt; stir in melted butter. Press half of the mixture into an ungreased 13x9-in. pan. Bake 8 minutes.
Spoon cranberry mixture over crust. Sprinkle with remaining oat mixture; pat down gently. Bake until golden brown, 25-30 minutes longer. Cool completely on a wire rack.