Place the oats, pecans, cinnamon, baking powder, and salt in an oven-safe 8x11-inch baking dish.
In a small mixing bowl, whisk together the egg, milk, ¼ cup maple syrup, and orange zest. Pour over the oat mixture and fold in the cranberries. Gently press down to make sure all the oats are covered with the wet mixture.
Bake uncovered in the preheated oven until the top of the oatmeal is golden and the mixture is set, about 35-40 minutes. Remove and allow it to cool for 5 minutes.
Whisk the remaining maple syrup with the greek yogurt. Serve the oatmeal with a dollop of the maple greek yogurt. (Slice in half lengthwise, then in 4s to make 8 pieces)
Tip: Stick with rolled oats for this recipe. Quick oats will not have the same constancy.