Place the jellied cranberry sauce in a 1 or 2-quart saucepan. 

Mash with a potato masher until smooth.

Add the 1/4 cup white sugar and 1 teaspoon cornstarch that has been mixed with 1 teaspoon water.

Cook and stir over medium heat until it reaches a gentle simmer. Remove from heat and allow to cool while preparing the oat crumb mixture.

  In a large bowl combine 3/4 cup Gluten Free Bisquick®, 3/4 cup Gluten Free Quaker Oats, 1/2 cup brown sugar, and 3/8 cup (3/4 cube) vegan butter.

 Mix together all of the ingredients with a pastry blender until crumbly. 

To begin with, place 2/3's of the crumb mixture (about 1-2/3 cups) in a lightly greased 8-inch square baking pan.

Spread evenly in the pan and firmly pack down with a fork.

Next, pour the cranberry mixture into the pan over the oat crumbs.

Gently spread the jellied cranberry mixture evenly over the oat crumbs in the baking pan.

 Sprinkle the remaining oat crumbs evenly over the cranberry filling. Gently pat the crumbs down with the back of a fork. The top layer of oat crumbs does not have to be firmly packed like the bottom layer. Just press them down lightly enough so that they will not scatter all over the place when the bars are cut and served.

Bake in a preheated 375° oven for 30 to 35 minutes or until lightly browned. Allow to cool to room temperature before cutting into sixteen 2-inch square bars.