Cranberry Oatmeal Bars
Posted by asrrponatr Admin on
Yield: 16 2-inch-square bars
With a ribbon of tangy cranberry between layers of hearty oats, these bars are a great treat any time of the day, including breakfast.
Ingredients
- Nonstick cooking spray
- 6 oz. (12 Tbs.) unsalted butter
- 2-1/4 cups old-fashioned rolled oats
- 6-3/4 oz. (1-1/2 cups) all-purpose flour
- 2/3 cup granulated sugar
- 1/3 packed cup dark brown sugar
- 1 tsp. kosher salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 10 oz. fresh or frozen cranberries (about 3 cups)
Preparation
- Position a rack in the center of the oven, and heat the oven to 350°F. Coat the bottom and sides of an 8×8-inch metal pan with cooking spray. Line the bottom and 2 sides of the pan with a strip of parchment long enough to overhang on the two sides. Spray the parchment with nonstick spray.
- In a small saucepan, melt the butter, then set aside and cover to keep warm.
- In a large bowl, combine the oats, flour, 1/3 cup of the granulated sugar, the brown sugar, salt, cinnamon, and baking soda.
- In a food processor or blender, chop the cranberries into small pieces. Scrape into a small bowl, and stir in the remaining 1/3 cup granulated sugar.
- Pour the warm butter over the flour mixture, and using a wooden spoon or spatula, stir until well combined. Transfer about two-thirds (about 3 cups) of the dough into the prepared pan, and press to form an even, firmly packed layer.
- Spread the cranberry mixture over the bottom layer. Sprinkle the remaining dough over the cranberries and press gently.
- Bake, rotating the pan after 30 minutes, until fragrant and golden brown, 50 to 60 minutes. Remove from the oven, and place on a rack to cool completely.
- Loosen the edges from the pan, and pull out by the overhanging parchment. Cut into 16 squares, and serve.