• In a large bowl combine the eggs, light brown sugar, vanilla, flour, baking powder, and salt; whisk well to combine. Set aside.
• Preheat oven to 350 degrees (F). Line a 9X13" pan with parchment paper, leaving an inch or so of the parchment paper overlapping on 2 sides of the pan - these will be handy makeshift handles when you need to remove the bars from the pan. Lightly grease the parchment paper with non-stick spray and set aside.
• In a large bowl add the quick-cooking oats, old-fashioned oats, cinnamon, nutmeg, macadamia nuts, and cranberries; mix well to combine. Add in the liquid egg/sugar mixture and quickly stir with a rubber spatula until the ingredients are well combined. Pour the mixture into the prepared pan, and evenly press the mixture down into the corners and out to the sides.
• Bake in the preheated oven until the center is set and the edges are lightly golden brown, about 15-20 minutes. Allow the the bars cool for 10 minutes in the pan before using the parchment paper sides to lift them from the pan. Use a sharp knife to cut into bars; transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.

For the White Chocolate Drizzle:

• In a small microwave-safe bowl combine the white chocolate and oil. Heat on low, in 30 second increments, stirring between each, until chocolate is completely melted. Whisk smooth and cool for a few minutes. Drizzle white chocolate over each cooled granola bar. Allow chocolate to set before serving.