3tablespoonsorange juice, pineapple juice, fresh lemon juice or water
Cooking spray
Filling:
1 1/3cupsdried cranberries(about 6 ounces)
3/4cupGreek yogurt
1/2cupgranulated sugar
2tablespoonsall-purpose flour
2teaspoonvanilla extract
1large egg white, lightly beaten
Instructions
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 1/2 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.
Notes
If you substitute plain yogurt for the Greek yogurt, add another tablespoon of flour to your filling mixture.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.