Combine first 4 ingredients in a medium saucepan; stir well. Bring to a boil over medium heat; cook 1 minute. Cover, reduce heat, and simmer 12 minutes or until cranberry skins pop and mixture thickens, stirring occasionally. Set aside. Combine flour and next 4 ingredients in a bowl; cut in chilled margarine with a pastry blender until mixture resembles coarse meal, Reserve 1/2 cup oat mixture, Combine remaining oat mixture and egg white; stir well, Press oat mixture into the bottom of an 8-inch square baking pan coated with cooking spray, Bake at 350° for 10 minutes. Spread cranberry mixture over prepared crust. Combine reserved oat mixture and pecans; sprinkle over cranberry mixture. Bake at 350° for 27 minutes or until lightly browned. Cool completely in pan on a wire rack. Yield: 16 bars (serving size: 1 [2-inch] square). Nutritional Value per bar: Calories 98 (31% from fat), Protein 1.6 g, Fat 3.4 g (Sat 0.5 g, Mono 1.6 g, Poly 1 g), carb 15.9 g, Fiber 0.7 g, Chol 0 mg, iron 0.7 mg, Sodium 31 mg, calcium 1mg cook 047