4.5 oz all-purpose flour (about 1 cup)
1 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp ground cinnamon
6 Tbsp butter, melted
3 Tbsp orange juice
1 1/3 cups dried cranberries (about 6 oz)
3/4 cup sour cream
1/2 cup sugar
2 Tbsp all-purpose flour
1 tsp vanilla extract
1/2 tsp grated orange zest
1 large egg white, lightly beaten
- Preheat oven to 325.
- 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 baking dish coated with cooking spray.
- To prepare filling - combine 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.
Rating: A nice combination of orange and cranberry
- I substituted 1/8 cup of egg substitute for the egg white and used fat free sour cream.
- The recipe says it make 24 bars, but I got 15.
- A couple other options pointed out in the magazine:
- Cherry-Oatmeal Bars: Substitute dried cherries for the cranberries and use lemon rind for the orange rind.
- Maple-Date-Oatmeal Bars: Substitute chopped, pitted dates for the cranberries. Omit sugar from filling and use 2 Tbsp maple syrup and 2 Tbsp brown sugar instead.