Preheat oven to 325°F. Lightly coat an 11x7-in rimmed baking sheet with nonstick cooking spray.
Whisk together 1 c flour, oats, brown sugar, cinnamon, baking soda and salt in a large bowl.
In a small bowl, whisk together butter, canola oil and orange juice. Add juice mixture to flour mixture, stirring until crumbly. Reserve ½ c of mixture for later. Press rest of mixture into pan and up sides, using bottom of measuring cup to even out crust.
Whisk Chobani, sugar, 2 T flour and egg white in a medium bowl. Stir in cranberries and orange zest. Spread over crust in even layer. Sprinkle reserved oat mixture on top.
Bake until edges are golden brown, 30-40 minutes. Cool completely and slice into bars.