Cranberry Oat Bars

Cranberry Oat Bars

53

"These little bars are great to snack on, are perfect at holiday time, and would be excellent for a cookie exchange. If you have leftover dough after forming the bars, don't worry, I find that the thinner the crust, the better."

Ingredients

45 m {{adjustedServings}} servings 243 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. In a small saucepan over medium high heat, combine the cranberries, white sugar and orange zest. Bring to a boil, then reduce heat and cook until the mixture has reduced to about 1 cup.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan, line with foil, then grease the foil.
  3. In a medium bowl, stir together the flour, oats, brown sugar, baking powder and salt. Cut in the butter using your hands or a pastry blender until the mixture resembles coarse crumbs. Press half of this mixture firmly into the prepared pan. Spread the cranberry sauce evenly over the base, then crumble the remaining oat mixture over the top.
  4. Bake for 10 to 15 minutes in the preheated oven, until the top is golden brown. Cool completely before cutting into bars.
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Reviews

53
  1. 61 Ratings

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I have made this recipe twice. First I made it with the changes suggested by some readers: 1 cup unsweetened applesauce, 3 cups cranberries, 1 cup sugar and a 9 X 13 pan. But the applesauce dilu...

I doubled this for a 9x13" pan, with a few modifications to the filling only. Instead of doubling the cranberries, I added the directed 2 cups of cranberries, then I added 2 cups of peeled, cho...

These are dangerously delicious. I make them in a 9 x 13 pan, increasing the amount of filling by adding unsweetened applesauce to the cranberry mixture. I use whole wheat flour.