Place rack in the center of oven and preheat to 325 degrees F. Spray an 8x8 inch baking pan with cooking spray and line with parchment paper so that the paper drapes out over two of the sides, then spray again.
To prepare the filling, combine 2 cups cranberries, apricot jam, sugar, and cornstarch in a non-reactive heavy-bottomed saucepan. Bring to a simmer over medium heat, stirring often, until the mixture is very thick and the cranberries burst, 4 to 5 minutes. (It may take up to 10 minutes to get a thick result if you start with frozen fruit.)
Stir in the remaining 1 cup cranberries, ginger, dried apricots, and 1/2 teaspoon vanilla. Set aside.
For the crust, whisk together the flour, Grape-Nuts, oats, brown sugar, salt, cinnamon, nutmeg, and baking soda in a large bowl. In a small bowl, stir together the Greek yogurt, egg, 1/2 teaspoon vanilla, and almond. Pour over the flour mixture, stirring until moistened (the batter will be thick.) Drizzle melted butter over the top, then stir to incorporate.
Press the mixture into the bottom of the prepared pan, reserving 1/3 cup for the topping. The layer will seem very thin but will rise when baked.
Spread cranberry mixture evenly over the dough layer in the pan, using your fingers to distribute it evenly. Break the reserved flour mixture over the top (allowing some of the cranberry filling to show through.)
Bake for 30-40 minutes, until the edges are golden. Let cool in pan for 1 hour, then remove bars from pan by lifting the parchment paper. Let cool completely before slicing.
TO STORE: Leftover bars may be kept in an airtight container at room temperature for up to 5 days.