← Back to Search Results
baking
Cranberry Oatmeal Bars

Photo by:
Comments: 0
 

Recipe

Turn to these moist, chewy bars when you want the perfect snack. The dried cranberries add a tangy note that makes them really satisfying on their own or with a cup of tea or coffee.

Yield: Makes twenty-four 2-inch bars

Ingredients

  • 3 cups rolled oats (regular oatmeal)
  • 1 cup all-purpose flour (spoon flour into dry-measure cup and level off)
  • 1 cup (about 4 ounces) pecan pieces, cut into ¼-inch pieces
  • 1 cup dried cranberries
  • 1 teaspoon baking soda
  • 4 tablespoons (½ stick) unsalted butter, melted
  • ¾ cup dark brown sugar, firmly packed
  • 1 large egg
  • 1 cup unsweetened applesauce
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger

Equipment:

  •  One 9 × 13 × 2-inch pan, sprayed with vegetable cooking spray and lined, bottom and sides, with parchment or foil, lightly sprayed

Directions

1. Set a rack in the middle level of the oven and preheat to 350 degrees.

2. Stir the oats, flour, pecans, cranberries, and baking soda together in a bowl.

3. In a large mixing bowl, beat together the butter and brown sugar with a large rubber spatula. Beat in the egg, then the applesauce, cinnamon, and ginger.

4. Stir in the dry ingredients and scrape the batter into the prepared pan. Smooth the top.

5. Bake the bars for about 25 minutes, or until they are firm when pressed with a fingertip.

6. Cool in the pan on a rack.

7. Invert to a cutting board and peel off the paper.

8. Use a ruler to cut into 2-inch bars.

 

Notes

STORAGE: Keep the bars between sheets of wax paper in a tin or plastic container with a tight-fitting cover.


© 2006 Nick Malgieri and David Joachim
 

Nutritional Information

Nutritional information is provided by the author.

Per bar: 163 calories, 7 g total fat (39% of calories), 2 g saturated fat, 3 g protein, 24 g carbohydrates, 2 g fiber, 14 mg cholesterol, 60 mg sodium

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

good-to-the-grain Good to the Grain
by Kim Boyce
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
lidias-italy Lidia's Italy
by Lidia Bastianich
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
a-new-way-to-cook A New Way to Cook
by Sally Schneider
flavor Flavor
by Rocco DiSpirito
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
spice Spice
by Ana Sortun
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?