Cranberry Oatmeal Bars
Updated February 23, 2016 
Contributors
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.
Cooking Methodbaking
CostInexpensive
Total Timeunder 2 hours
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
OccasionBuffet, Family Get-together, game day
Recipe Coursedessert, snack
Five Ingredients or LessYes
Mealsnack, tea
Taste and Texturebuttery, chewy, sweet, tangy
Type of Dishdessert
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
- One 9 × 13 × 2-inch pan, sprayed with vegetable cooking spray and lined, bottom and sides, with parchment or foil, lightly sprayed
Instructions
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Set a rack in the middle level of the oven and preheat to 350 degrees.
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Stir the oats, flour, pecans, cranberries, and baking soda together in a bowl.
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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.
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Stir in the dry ingredients and scrape the batter into the prepared pan. Smooth the top.
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Bake the bars for about 25 minutes, or until they are firm when pressed with a fingertip.
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Cool in the pan on a rack.
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Invert to a cutting board and peel off the paper.
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Use a ruler to cut into 2-inch bars.
2006 Nick Malgieri and David Joachim
