| Cranberry Oat Bars
American
Can be made gluten-free
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| These are a quick and easy treat, especially around the winter holidays when fresh cranberries are available everywhere. The crumbly, streusel-like pastry wonderfully complements the tangy cranberry filling. Can be doubled for a 9x13 pan (increase baking time by 5 minutes). Easily made gluten-free by subbing gluten-free all-purpose flour, or my favorite substitute, 1/2 almond flour and 1/2 GF AP flour. |
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| Ingredients |
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2 cups fresh cranberries
1/2 cup granulated sugar
1/2 cup orange juice (or water)
1/4 teaspoon dried orange zest (optional)
1 cup all-purpose flour (see note above for gluten-free)
1 cup brown sugar
1 cup oats, quick-cooking or rolled (not steel-cut)
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter, melted
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Steps
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| 1 | Place cranberries, sugar, water, and zest in a 2-quart saucepan over medium-high heat. Bring to a boil, then simmer until cranberries have popped and mixture has thickened to a jam consistency, 20-30 minutes. Watch carefully, as mixture will quickly foam up and can boil over. Remove from heat and allow to cool while you prepare pastry. (Filling can be made up to 2 days ahead.) |
| | 2 | Preheat oven to 350°F |
| | 3 | Generously butter an 8x8 inch pan (or spray with cooking spray). |
| | 4 | Mix together the flour, brown sugar, oats, salt, baking soda, and baking powder. Stir in the melted butter and blend well. |
| | 5 | Press 2/3 of the mixture into the prepared pan. |
| | 6 | Spread the berry mixture over the crust, then crumble the remaining oat mixture over the berries. |
| | 7 | Bake for 30 minutes. |
| | 8 | Let cool completely, then cut into 2-inch squares. |
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| Yield |
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original recipe yield: 16 Servings
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