Cranberry-Oatmeal Bars

By Reen

Ingredients

• CRUST:
• 4.5 ounces all-purpose flour (about 1 cup)
• 1 cup quick-cooking oats
• 1/2 cup packed brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 6 tablespoons butter, melted
• 3 tablespoons orange juice
• Cooking spray
• FILLING:
• 1 1/3 cups dried cranberries (about 6 ounces)
• 3/4 cup sour cream
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon grated orange rind
• 1 large egg white, lightly beaten

Details

Servings 24
Adapted from find.myrecipes.com

Preparation

Step 1

1. Preheat oven to 325°.

2. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7–inch baking dish coated with cooking spray.

3. To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.

Cherry-Oatmeal Bars: Substitute dried cherries for the dried cranberries and lemon rind for the orange rind in filling.

CALORIES 135 (31% from fat); FAT 4.6g (sat 2.6g, mono 0.8g, poly 0.2g); PROTEIN 1.7g; CARB 21.5g; FIBER 1.3g; CHOL 13mg; IRON 0.7mg; SODIUM 68mg; CALC 27mg

Maple-Date-Oatmeal Bars: Substitute chopped pitted dates for the dried cranberries. Omit granulated sugar from filling, and add 2 tablespoons maple syrup and 2 tablespoons brown sugar.

CALORIES 124 (33% from fat); FAT 4.6g (sat 2.6g, mono 0.8g, poly 0.2g); PROTEIN 1.7g; CARB 19.8g; FIBER 1.1g; CHOL 13mg; IRON 0.7mg; SODIUM 68mg; CALC 26mg

Nutritional Information
Calories:
133 (31% from fat)
Fat:
4.6g (sat 2.6g,mono 0.8g,poly 0.2g)
Protein:
1.5g
Carbohydrate:
21.9g
Fiber:
0.9g
Cholesterol:
13mg
Iron:
0.6mg
Sodium:
67mg
Calcium:
20mg
Kathy Farrell-Kingsley, Cooking Light, NOVEMBER 2008
Read All Reviews(34) Rate and Review this recipe
Member Ratings and Reviews

katiasasha
Absolutely delicious! The only change I made was to use light sour cream to lighten them up a bit further. I cut them into 12 servings, because if you cut them into 24 per the recipe, they would just be a little more than a bite. If following WW points, they are 5 pts. for 1/12 of the recipe using the light sour cream and they are worth every point! I will definitely make again and again.02/01/10


Nan
These are sooo good. Love dried cranberries and these have enough in each bar. I prepared as indicated and will definitely make again.01/28/10

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Wine Pairing for: Cranberry-Oatmeal Bars

Robert Mondavi Winery Moscato d'Oro
"This medium bodied dessert wine is fruity, making it a strong pairing for this recipe"
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Tiamo Procecco
"This light bodied sparkler is round and fruity, which compliments perfectly with this meal"
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Pacific Rim Riesling Solstice Vineyard...
"This fruity white has a strong body, making it a superb match for this dish"
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Ste Chapelle Riesling Winemaker's Seri...
"This medium bodied dessert wine is fruity, allowing it to partner perfectly with this type of recipe"
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