Filling: Place cranberries, sugar and water in a medium sauce pan.  Heat over medium and cook until cranberries begin to pop.  Stir and mash berries with a fork or back of a spoon.  Mix cornstarch with 1 teaspoon of water and add to cranberries, stir and cook until thickened.  Remove from heat and set aside.

Dough: Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan, and line with parchment, letting 2 long sides overhang edges. Spray the parchment, then flour parchment and sides of pan.

Whisk together flour, baking soda, salt, and cinnamon. Add brown sugar and coconut oil, and stir until well combined. Mix in egg and vanilla, then oats and pecans.

Press at least half the dough into pan. Spread the filling evenly over the dough, then crumble remaining dough on top of filling. Bake until golden and cooked through, about 40 minutes. Let cool completely in pan on a wire rack, about 1 hour, then lift out using parchment. Cut into 2-inch squares.