Preheat oven to 350° F. Spray a 9x13 glass pan with gluten-free cooking spray.
Place the cranberries, dates and orange juice (or water) and dried orange peel (optional) 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 the pure vanilla extract.
Mix all-purpose gluten-free flour, oats, brown sugar, baking soda, and salt until fully combined. Stir in melted butter, until the mixture is nice and crumbly.
Press half of the oat mixture into a greased baking pan. Bake 8 minutes.
Spoon cranberry mixture over baked crust bottom. Smooth with the back of a spoon or spatula.
Sprinkle with remaining oat mixture and pat down gently.
Bake until golden brown, 25-30 minutes.
In a small bowl combine the glaze ingredients and stir until it's nice and smooth.
Drizzle with the glaze. Cool completely and cut into bars. Enjoy!
Cover bars with plastic wrap, foil or store in an air-tight container. These are even better the second day.
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.I like Bob's Red Mill Gluten-Free Quick OatsCover bars or store in an air-tight container.