Sunday, November 16, 2008

Cranberry-Oatmeal Bars

If you haven't been able to tell yet, I'm completely in love with Cooking Light magazine! I know that the majority of my post have originated from there...this is no exception. Today I made the MOST DELICIOUS Cranberry-Oatmeal bars and I couldn't wait to share the recipe with you! :) Here it goes.

Makes ~24 servings.
You will need:

  • 1 cup all-purpose flour
  • 1 cup oats (quick-cooking or old fashion)
  • 1 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

  • 1 1/3 cups dried cranberries (~ 6 oz)
  • 3/4 cup sour cream (I used fat free)
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange zest
  • 1 large egg white, lightly beaten
Step one:

Preheat oven to 325 degrees. Zest orange. To prepare crust, 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.

Step two:

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

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