Preparation

• Heat oven to 350°F. Spray 9-inch square baking pan with no-stick cooking spray; set aside.
  
  Combine oats, 1/2 cup sugar, flour and salt in large bowl; stir until well mixed. Cut in butter and vanilla with pastry blender or fork until mixture resembles coarse crumbs. Place 1 cup crust mixture into small bowl; set aside.
  
  Press remaining crust mixture into prepared pan. Bake 15-18 minutes or until edges are just beginning to brown.
  
  Meanwhile, combine sour cream, 1/4 cup sugar, egg yolk, lemon zest and vanilla in small bowl; stir until well mixed. Stir in cranberries. Spread filling mixture over hot, partially baked crust.
  
  Stir pecans into reserved crust mixture; sprinkle over cranberry mixture, lightly pressing down onto filling. Bake 35-40 minutes or until edges are golden brown. Cool 30 minutes; refrigerate 2 hours. Cut into bars.