Cranberry-Oatmeal Bars

I was looking for a dessert recipe that wouldn't "break the calorie bank" for a Family Home Evening treat one night and I came across this one. I was on a serious orange craving kick and the combination of flavors intrigued me. They were pretty easy to make although it may have been more difficult without a grater for the orange zest and a juicer for the orange juice... but overall I still think it was pretty easy. They are pretty strong tasting but I loved them and will be making them again. This would be a great holiday dessert! And don't be taken off guard about the fact that you are supposed to cut these bars into 24 pieces... they are rich and you don't need a whole lot to feel satisfied. If you have a sweet tooth, however, the great thing about Cooking Light recipes is that you can eat 3 or 4 and still be in an okay range.

The picture and original recipe are courtesy of MyRecipes.com and can be found at this site here: http://www.myrecipes.com/recipe/cranberry-oatmeal-bars-10000001853985/

CRANBERRY-OATMEAL BARS

Adapted from Cooking Light
Serving Size 24
Printer Friendly Version

4 1/2 ounces all-purpose flour (about 1 cup)

Click to 1 cup quick-cooking oats
1/2 cup packed brown sugar

Click to see s1/4 teaspoon salt

Click to see savin1/4 teaspoon baking soda

Click to see savi1/4 teaspoon ground cinnamon

Click to see savin6 tablespoons butter, melted

Click to see savi3 tablespoons orange juice

Click to see savinCooking spray

Click     

Filling:

1 1/3 cups dried cranberries (about 6 ounces)

Click to see savin3/4 cup sour cream (I used fat free)

Click to see s¼ cup honey

Click to see savin2 tablespoons all-purpose flour

Click to see saving1 teaspoon vanilla extract

Click to see saving1/2 teaspoon grated orange rind

Click to see savin1 large egg white, lightly beaten 

Click to

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-inch baking dish coated with cooking spray.

3. 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.

CALORIES 135 (31% from fat); FAT 4.6g (sat 2.6g, mono 0.8g, poly 0.2g); PROTEIN 1.7g; CARB 21.5g; FIBER 1.3g; CHOL 13mg; IRON 0.7mg; SODIUM 68mg; CALC 27mg (Based on using ½ cup sugar instead of ¼ cup honey)

Cherry-Oatmeal Bars: Substitute dried cherries for the dried cranberries and lemon rind for the orange rind in filling.
Maple-Date-Oatmeal Bars: Substitute chopped pitted dates for the dried cranberries. Omit granulated sugar from filling, and add 2 tablespoons maple syrup and 2 tablespoons brown sugar.

Kathy Farrell-Kingsley, Cooking Light
NOVEMBER 2008