# What You Need:
→ Dry Ingredients
01 - 2 cups old-fashioned rolled oats
02 - 1 cup whole wheat flour
03 - 1/2 cup light brown sugar, packed
04 - 2 tablespoons culinary grade matcha powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 1/2 cup unsalted butter, melted (or coconut oil for dairy-free option)
08 - 1/4 cup honey or pure maple syrup
09 - 1 large egg
10 - 1 teaspoon vanilla extract
→ Filling and Add-ins
11 - 1 cup dried cranberries, sweetened or unsweetened
12 - 1/2 cup chopped walnuts or pecans, optional
13 - Zest of 1 orange, optional
# How To Make It:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, mix together rolled oats, whole wheat flour, brown sugar, matcha powder, baking soda, and salt until evenly distributed.
03 - Whisk melted butter, honey or maple syrup, egg, and vanilla extract in a separate bowl until fully combined.
04 - Pour wet ingredients into the dry mixture and stir until just combined. The batter will appear crumbly but should hold when pressed.
05 - Fold in dried cranberries, nuts, and orange zest if using, distributing evenly throughout the mixture.
06 - Set aside 3/4 cup of the mixture for the crumble topping. Firmly press the remaining mixture evenly into the prepared pan.
07 - Evenly scatter the reserved crumble mixture over the pressed base, pressing gently to adhere.
08 - Bake for 28 to 32 minutes or until the edges turn golden brown and the top is set.
09 - Allow to cool completely in the pan before lifting out the parchment and slicing into 12 bars.
