Cranberry Oatmeal Bars
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.
STORAGE: Keep the bars between sheets of wax paper in a tin or plastic container with a tight-fitting cover.
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Family Get-together, game day
Recipe Coursedessert, snack
Five Ingredients or LessYes
Taste and Texturebuttery, chewy, sweet, tangy
Type of Dishdessert
- 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
- One 9 × 13 × 2-inch pan, sprayed with vegetable cooking spray and lined, bottom and sides, with parchment or foil, lightly sprayed
Set a rack in the middle level of the oven and preheat to 350 degrees.
Stir the oats, flour, pecans, cranberries, and baking soda together in a bowl.
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.
Stir in the dry ingredients and scrape the batter into the prepared pan. Smooth the top.
Bake the bars for about 25 minutes, or until they are firm when pressed with a fingertip.
Cool in the pan on a rack.
Invert to a cutting board and peel off the paper.
Use a ruler to cut into 2-inch bars.
2006 Nick Malgieri and David Joachim