Preheat the oven to 350°F, and line a 9x13-inch with parchment paper. Set aside.

In a large bowl mix together the oats, flour, brown sugar, chopped pecans, baking soda, and salt. 

Pour in melted butter, and combine until a crumble mixture forms. The mixture should be completely moistened with no dry patches. 

Press half of the crumble mixture into your baking dish, pressing firmly and evenly throughout so the crust is in an even layer. Set aside.

In a small saucepan combine the dried cranberries, honey, and water. Bring to a boil then reduce to a simmer until water has evaporated and berries are plump, about 5 minutes. 

Spread the cranberry mixture over the crust, smashing the berries with the back of a spoon along the way and making a gooey center. Sprinkle the remaining crumble mixture over the cranberry mixture, and press down to ensure the crumble sticks to the filling.

Bake for 25-28 minutes until the top is golden brown.

Allow the bars to cool completely before slicing and serving. See post for storage options.