Preparation

1. Preheat oven to 350 F.
2. Spray or grease 8×8 baking pan. Line the pan with parchment paper. Make parchment long enough to overhang on the sides. Grease or spray parchment paper too.
3. Melt butter and set aside.
4. In a mixing bowl, combine flour, oats, 1/3 cup granulated sugar, brown sugar, nutmeg, cinnamon, salt and baking soda.
5. Using a food processor, chop frozen cranberries and put in separate bowl.
6. Add orange zest and remaining granulated sugar to cranberry bowl and stir.
7. Pour warm butter into the dry ingredient bowl and still until ingredients are well combined. Pour half of the dough into the bottom of the pan and press firmly until evenly distributed.
8. Spread the cranberry mixture over the layer of dough then top with remaining dough. Gently press the top layer to evenly distribute dough.
9. Bake until golden brown for about an hour, making sure to rotate the pan halfway through cooking to ensure even baking.
10. Allow to cool completely. Pull parchment paper out of pan and cut into 16 bars and serve.

Serving

Keep in a sealed container up to 1 week.