1 1/2 c. flour
1 1/2 c. quick cooking rolled oats
3/4 c. packed brown sugar
1 tsp. finely shredded lemon peel
1/4 tsp. baking soda
3/4 c. butter, melted
1 (16 oz.) can whole berry cranberry sauce
1/4 c. finely chopped pecans or walnuts

Stir together oats, sugar, lemon peel and baking soda. Stir in butter and mix thoroughly. Reserve 1 cup of flour-oat mixture for topping. Pat remaining oat mixture into ungreased 12 x 7 1/2 x 2 inch baking pan.

Bake at 350 degrees for 20 minutes. Spread cranberry sauce on top of baked crust. Stir nuts into reserved mixture. Sprinkle on top of cranberry sauce. Lightly pat oat mixture into sauce. Bake 25 to 30 minutes more or until top is golden brown. Cool in pan on wire rack. Cut into 24 bars.