Preheat oven to 350ºF. Butter/spray a 9-inch square pan.
In a large bowl, mix oats, flax/chia blend, salt, baking powder and cinnamon. Set aside. In another medium bowl, whisk together milk, applesauce, maple syrup, orange juice and egg. Pour wet ingredients into dry, stirring until well combined. Fold in cranberries. Pour into prepared pan. In another small dish, combine the orange zest and turbinado sugar, and sprinkle evenly on top of oat mixture.
Bake in a 350°F oven for 25 to 30 minutes or until edges are lightly browned, and center is set. Serve warm, with a splash of milk if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to four days. Once chilled, the oats become firm and can be cut into squares to have as an on-the-go breakfast if desired. Leftovers also reheat well in the microwave.