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Cherry-Oatmeal Bars

Oxmoor House
Yield 24 servings (serving size: 1 square)

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

Nutrition 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

How to Make It

  1. Preheat oven to 325°.

  2. Weigh or lightly spoon 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.

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  6. Young Chefs can:

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  8. Older Chefs can: