Preheat oven to 350 F. 

 In a saucepan over low heat, simmer cranberries, dates and water, stirring constantly. Simmer until all water is absorbed; remove from heat. Stir in 1 teaspoon of vanilla; set aside.

 In a medium bowl, combine whole wheat flour, all-purpose flour, oats, brown sugar, baking soda and salt. Stir in butter or margarine until well blended.

 Put half of the flour mixture into ungreased 9 x 13-inch pan; bake in oven for 8 minutes. Spoon cranberry/date mixture over crust; sprinkle with remaining flour mixture, pat gently.

  Bake 20 to 25 minutes or until lightly browned; cool. If desired, drizzle with frosting.

Source: Wheat Foods Council