Steps:
- Preheat oven to 350. Lightly grease an 8" baking pan with cooking oil spray then line the pan with a double thickness of foil so that the foil extends beyond 2 opposite ends of the pan. Lightly grease the foil with spray. For filling, combine the cranberries, sugar and orange zest in a medium saucepan; bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium and cook about 5 minutes, stirring often, until the filling has thickened and reduced to about 1 cup. Transfer to a bowl to cool completely. Meanwhile combine the flour, oats, brown sugar, baking powder and salt in a medium bowl. Add the butter and use your fingers to work it into the dry ingredients until well combined. the mixture will be crumbly. Press half of the mixture firmly and evenly into the bottom of the prepared pan and spread the cooled cranberry filling on top. Sprinkle the remaining crumbly mixture over the filling and gently press into an even layer. Bake for 40 minutes, until the top is evenly browned. Transfer the pan to a wire rack to cook completely. Run a knife around the 2 inside edges of the pan to release the bars from the sides. Lift up on the foil to remove the bars from the pan. Using a large, sharp knife, cut into 16 bars. Cool completely before storing.
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