Preheat oven to 350 degrees F.
Grease cups of standard muffin pan.
Stir together oats and milk in medium bowl. Set aside while preparing remaining ingredients.
In a large bowl, combine whole wheat flour, milk powder, sugar, baking powder, and salt. Stir well to mix thoroughly. Stir in chopped cranberries and pecans.
To the oat-milk mixture, add eggs, orange zest, vanilla, and butter. Stir well to combine thoroughly.
Pour the wet oat mixture into the dry flour mixture. Stir gently until just blended into very thick batter.
Fill greased muffin cups nearly full, dividing all the batter equally among the 12 cups, about 4 Tablespoons per muffin.
Bake for 25 to 30 minutes or until muffins are set and golden brown. When done, the tops of the muffins will spring back when you press on them, and a toothpick inserted into the center will emerge clean. The internal temperature will be about 200 degrees F.
Cool for about 5 minutes, then remove to cooling rack.