Preheat your oven to 180°C (350°F). Line your baking pan with parchment paper or lightly grease it to prevent sticking.
In a small saucepan, melt the butter over low heat until it’s just bubbling and fragrant, about 2 minutes. Remove from heat.
In a mixing bowl, combine the oats, brown sugar, and salt. Stir together until evenly mixed.
Pour the melted butter over the dry mixture and stir until it forms a crumbly, moist texture. This will be your crust base.
Press about two-thirds of this oat mixture firmly into the bottom of your prepared pan, creating an even layer with the back of a spoon or your fingers.
In a small bowl, toss the dried cranberries with maple syrup and lemon zest until well coated. Spread the cranberries evenly over the crust.
Sprinkle the remaining oat mixture over the cranberries, pressing down gently to help it stick and form a topping layer.
Bake in the preheated oven for 25–30 minutes, or until the top is golden and the cranberries are bubbling and slightly oozy.
Remove from oven and let the bars cool in the pan for at least 20 minutes until they’re firm enough to slice. Cooling helps them set and makes slicing easier.
Once cooled, lift the bars out of the pan using the parchment paper or cut directly in the pan into squares or rectangles. Serve at room temperature or slightly warmed.
Enjoy these bars as a quick breakfast, snack, or comforting treat, storing leftovers in an airtight container for up to 3 days at room temperature.
