Sunday, November 21, 2010

Cranberry-Oatmeal Bars

Recipe From: Cooking Light Magazine

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
cooking spray

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 
  1. Preheat oven to 325.
  2. 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.
  3. To prepare filling - combine ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust. Sprinkle reserved oat mixture evenly over filling.
  4. Bake at 325 for 40 minutes or until edges are golden.
  5. 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.
WW Points*: 4

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