These oatmeal bars are moist and chewy. They are well-balanced between the sweetness from the brown sugar and the tartness from the cranberries. I think my husband ate almost the entire batch over the next two days. I did manage to save one for myself and I must confess that they were pretty darn tasty. I’m thinking that next time I will add a handful of toasted walnuts for another layer of both texture and flavors to these already outstanding Cranberry Oatmeal Bars.
- 1 cup all-purpose flour
- 1 cup quick-cooking oats
- ½ cup packed brown sugar
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 6 tablespoons butter, melted
- 3 tablespoons orange juice, pineapple juice, fresh lemon juice or water
- Cooking spray
- 1⅓ cups dried cranberries (about 6 ounces)
- ¾ cup Greek yogurt
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoon vanilla extract
- 1 large egg white, lightly beaten
- Preheat oven to 325°F.
- To prepare crust, lightly spoon flour into a dry measuring cup; leveling it off with a knife. Combine flour and next 5 ingredients in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve ½ cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7-inch baking dish coated with cooking spray.
- To prepare filling, combine cranberries, yogurt, 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 for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.
If you want, these go well with flax seed or ground flax. Add 2 Tbsp into the crust keeping the rest of the recipe as written.