Cherry-Oatmeal Bars

Cherry-Oatmeal Bars Recipe
Oxmoor House

Yield:

24 servings (serving size: 1 square)

Recipe from

Oxmoor House

Nutritional Information

Calories 137
Caloriesfromfat 0.0 %
Fat 5.1 g
Satfat 2.9 g
Monofat 1.2 g
Polyfat 0.2 g
Protein 1.9 g
Carbohydrate 20.8 g
Fiber 1.1 g
Cholesterol 13 mg
Iron 0.6 mg
Sodium 70 mg
Calcium 23 mg

Ingredients

4.5 ounces all-purpose flour (about 1 cup)
1 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
6 tablespoons butter, melted
3 tablespoons orange juice
Cooking spray
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 large egg white
1 (8-ounce) container sour cream
1 teaspoon vanilla extract
1/2 teaspoon grated lemon rind
1 (5-ounce) package dried cherries

Preparation

1. Preheat oven to 325°.

2. Weigh or lightly spoon 4.5 ounces flour (about 1 cup) into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a medium bowl, stirring with a whisk. Drizzle butter and juice over flour mixture, stirring with a fork until moist (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into bottom of an 11 x 7–inch glass or ceramic baking dish coated with cooking spray.

3. Combine granulated sugar and 2 tablespoons flour in a medium bowl, stirring with a whisk. Add egg white and next 3 ingredients, stirring with a whisk until blended. Stir in cherries. Spread cherry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling.

4. Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on a wire rack. Cut into bars.

 

Young Chefs can:

  • Add cherries to filling
  • Sprinkle reserved oat mixture over filling

 

Older Chefs can:

  • Press oat mixture into bottom of baking dish
  • Spread cherry mixture over oat mixture

Note:

Kathy Farrell-Kingsley,

August 2011
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