2 cups (240 gm) all-purpose flour
2 cups (280 gm) porridge oats
1 cup (160 gm) lightly packed brown sugar
1/2 tsp (3 ml) baking soda
1 cup (250 gm) butter or margarine
3 cups (750 ml) whole berry cranberry sauce
2/3 cup slivered almonds
Heat oven to 350°F or 180°C.
Combine the flour, oats, brown sugar and baking soda together in a bowl and stir to mix.
Cut the butter or margarine into the mixture till it resembles coarse breadcrumbs.
Press half of this mixture into two greased 8" (20 cm) square cake pans. Spread this layer with the cranberry sauce.
Stir the almonds into the rest of the dry mixture and sprinkle evenly over the cranberry layer. Pat down gently.
Bake for 45 minutes, until golden brown.