Cinnamon Apple Oat Bars

Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.

Peel, core, and dice 3 medium apples into small 1/4-inch cubes. Toss with 1 tablespoon lemon juice in a medium bowl.

In a saucepan over medium heat, combine the diced apples, 1/4 cup brown sugar, 1 teaspoon cinnamon, and 2 teaspoons cornstarch. Cook for 5-7 minutes, stirring frequently until apples are slightly softened and sauce has thickened. Remove from heat and set aside to cool.

In a large bowl, whisk together 2 cups rolled oats, 1 cup whole wheat flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1 teaspoon baking powder, and 1/2 teaspoon salt.

In a separate bowl, melt 3/4 cup butter. Let cool slightly, then whisk in 1 large egg, 1 teaspoon vanilla extract, and 1/4 cup honey until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. The mixture should be crumbly but hold together when pressed.

Press two-thirds of the oat mixture firmly into the bottom of the prepared baking pan to form the base.

Spread the cooled apple mixture evenly over the base, then sprinkle with 1/3 cup chopped walnuts and 1/4 cup dried cranberries.

Crumble the remaining oat mixture over the apple layer, gently pressing it down.

Bake for 30-35 minutes until the top is golden brown and the edges are slightly darker.

Allow to cool completely in the pan on a wire rack (about 1 hour) before lifting out using the parchment paper overhang.

Cut into 12 equal bars. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.