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1
Preheat the oven to 375 degrees.
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2
Spread the nuts on a cookie sheet and place them in the oven to toast.
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3
Grease and flour a nine-inch-square brownie pan and set aside.
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4
Rinse the cranberries well under running water; pick them over and discard any that are spoiled.
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5
Place the cranberries, sugar and water in a small saucepan and bring to a boil over medium heat.
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6
As soon as the cranberries have popped, remove from the heat and set aside.
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7
When the nuts are toasted, remove them from the oven and, as soon as they are cool enough to handle, chop them coarsely or process them in a food processor.
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8
In a bowl, mix together the chopped nuts, oatmeal, flour and brown sugar.
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9
Add the butter, cut in small pieces, and using the fingers or a wooden spoon, work the butter into the dry ingredients until you have a crumb-textured mixture.
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10
Place half the oatmeal mixture in the bottom of the brownie pan, smoothing it out to the edges of the pan.
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11
Cover the oatmeal mixture with the cranberry sauce and top the sauce with the remaining oatmeal mixture.
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12
Place in the preheated oven and bake for about 45 minutes, until the top is nicely browned.
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13
Cut in bars and serve immediately with vanilla ice cream.
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14
Keep any leftovers in a sealed cookie tin.
