Preheat oven to 350. Line 8 x 8 square backing dish with parchment paper longer than pan so that the edges hang over to easily lift oatmeal bars out of pan. Set pan aside.
In a medium sized bowl add oats, whole wheat flour, baking powder, cranberries, almonds and white chocolate chips, reserving 1 tablespoon of chocolate chips for drizzling later.
In a large bowl with hand mixer beat together butter and sugar until smooth and creamy. Add egg, vanilla, and almond milk and mix again.
Mix all ingredients together and pour into parchment lined baking pan. Spread with a spatula pressing into corners of pan.
Bake for 15 minutes. Remove from oven and let cool on counter for 15 minutes and then in the refrigerator for an additional 45 minutes to allow the bars to harden.
Remove bars from refrigerator. Melt reserved white chocolate in microwave for 30 seconds until melted and drizzle over bars.
Lift by parchment paper out of pan. Place on a cutting board and cut into small squares.