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Yield
24 servings (serving size: 1 square)
Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross

How to Make It

Step 1

Preheat oven to 325°.

Step 2

To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7-inch baking dish coated with cooking spray.

Step 3

To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.

Step 4

Cherry-Oatmeal Bars: Substitute dried cherries for the dried cranberries and lemon rind for the orange rind in filling.

Step 5

CALORIES 135 (31% from fat); FAT 6g (sat 6g, mono 8g, poly 2g); PROTEIN 7g; CARB 5g; FIBER 3g; CHOL 13mg; IRON 7mg; SODIUM 68mg; CALC 27mg

Step 6

Maple-Date-Oatmeal Bars: Substitute chopped pitted dates for the dried cranberries. Omit granulated sugar from filling, and add 2 tablespoons maple syrup and 2 tablespoons brown sugar.

Step 7

CALORIES 124 (33% from fat); FAT 6g (sat 6g, mono 8g, poly 2g); PROTEIN 7g; CARB 8g; FIBER 1g; CHOL 13mg; IRON 7mg; SODIUM 68mg; CALC 26mg

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