Preheat your oven to 375°F (190°C). Lightly brush a 9-inch springform pan with 1 tsp. (5 ml) of the melted coconut oil and set it aside.
In a food processor, pulse the rolled oats, coconut, oat flour, rice flour, and salt until a coarse, crumbly mixture forms.
Transfer this to a medium bowl and stir in the remaining ¼ cup of coconut oil, maple syrup, and vanilla extract until well combined.
Firmly press the crust mixture into the bottom of the prepared pan, creating an even layer. (Do not press the crust up the sides of the pan.)
Bake for 25 minutes, or until the edges are golden brown.
Let it cool.
While the crust bakes, combine the cranberries and 6 Tbs. of the honey in a medium saucepan.
Bring to a simmer over medium-high heat, then reduce the heat to medium and cook for about 3 minutes, stirring occasionally, until the cranberries burst and the sauce slightly thickens.
Transfer to a small bowl to cool.
In a separate bowl, place the labneh.
Add the scraped seeds from the vanilla bean and the remaining 2 Tbs. of honey.
Whisk until smooth and creamy.
Spread the labneh mixture evenly over the cooled crust. Artfully drizzle or swirl the cranberry mixture on top.
Serve immediately or chilled.
