In a small bowl, hydrate ½ cup dried cranberries and the dried dates in the warm water. Set aside for 30 minutes.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.

In a food processor, pulse the oats until it resembles a coarse flour. Place in a large bowl.

In the same food processor bowl, pulse the walnuts until coarsely chopped. Add to the processed oats.

Add the whole wheat flour, brown sugar, salt, and cinnamon to the oats. Mix to combine. Set aside.

In the food processor bowl, process the hydrated dried fruit and any water remaining along with the fresh blueberries until smooth. Add to the dry ingredients.

In a small bowl, combine the melted butter, honey, and vegetable oil. Add to the dry ingredients.

Mix everything to combine. Fold in the reserved ½ cup dried cranberries. Dough should be sticky but not loose. It should be able to hold together when formed. If it is too wet, add whole wheat flour, 1 tablespoon at a time, until the dough holds together.

Portion out the dough and form into domed disks (wetting your hands will keep the dough from sticking to you). Place on the prepared baking sheet with their sides touching – this will prevent the oatcakes from drying out. Garnish with some oats.

Bake for 25 minutes.

Cool fully before storing. Oatcakes may be stored in the refrigerator for up to a week. They may be stored in the freezer for several months