Pre-heat oven to 375 degrees.
Line 9 x 9 baking pan with Reynolds® Cookie Baking Sheets Non-Stick Parchment Paper
In a large bowl stir together butter, vanilla, almond extract, oat flour, rolled oats, sugar, baking powder, 1 tsp orange zest, cinnamon, and salt until combined.
Divide oat mixture and press one half to three quarters of the mix into the bottom of lined baking pan.
In a small sauce pan whisk together Cranberry Sauce, 1 teaspoon orange zest, dried cranberries and orange juice over medium high heat until it is smooth and begins to boil.
Remove from heat and let cool slightly.
Spread evenly over the oat mixture that has been pressed into the bottom of the baking pan.
Crumble remaining oat mixture of the top of the cranberries.
Bake for 20-25 minutes, or until golden brown.
Remove from oven and cool on wire rack.
Grab the edges of your Reynolds wrap parchment paper and lift bars out of pan.
Once completely cool slice and serve.