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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 146.3
  • Total Fat: 4.4 g
  • Cholesterol: 10.5 mg
  • Sodium: 63.1 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 1.9 g

View full nutritional breakdown of Very Cherry Orange Oat Bars calories by ingredient
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Very Cherry Orange Oat Bars

Submitted by: WOLFKITTY

Introduction

These are like Starbucks' Blueberry Oat bars, but more yummy! Customize with your own fresh and dried fruit (they recommend apricots, blueberries, figs, etc.)

Adapted from Farmer's Market Desserts Cranberry-Orange Oat Bars recipe. Delicious!
These are like Starbucks' Blueberry Oat bars, but more yummy! Customize with your own fresh and dried fruit (they recommend apricots, blueberries, figs, etc.)

Adapted from Farmer's Market Desserts Cranberry-Orange Oat Bars recipe. Delicious!

Number of Servings: 24

Ingredients

    (Filling)
    4 cups fresh cherries
    1 cup freshly squeezed orange juice
    1/2 cup plus 2 Tbsp granulated sugar
    1 cup dried cherries
    2 teaspoons finely grated orange zest
    1/2 teaspoon ground allspice

    (Oat Crumble)
    1 1/2 cups unbleached all-purpose flour
    (recipe calculated using King Arthur's 100% Organic Unbleached White Whole Wheat Flour)

    1 1/2 cups old-fashioned rolled oats

    1/2 cup firmly packed dark brown sugar

    1 teaspoon baking powder

    1/2 teaspoon kosher salt

    1/2 cup (1 stick) unsalted butter, cold, but into 8 pieces

    1/4 cup whole milk

Directions

1. Preheat oven to 350 F, with rack near center.

2. Make the filling: Stir fresh cherries, orange juice, granulated sugar in a saucepan over med heat until the sugar is completely dissolved. Bring to a boil and cook, stirring occasionally, until most of the berries split or pop and juices turn syrupy (about 5 minutes). Stir in the dried cherries, orange zest, and allspice. Transfer to a wide, shallow bowl to speed cooling and set aside.
3. Make the oat crumble: Stir together the flour, oats, brown sugar, baking powder and salt in a bowl. Scatter the butter over the top and use a pastry blender or two knives, cut in the butter until the pieces are just a little bigger than the oat flakes (a few pea-size okay too. Stir in the milk just to moisten the dry ingredients (may not need all of it).
4.Butter the bottom of the baking dish. Sprinkle half of the oat crumble in the bottom, and use the palm of your hand or bottom of a glass to press it firmly into place. Pour fruity mixture evenly over the base. Sprinkle remaining oat crumble all over the top, pressing down gently with palm of your hand to compact.
5. Bake until top is golden , about 45 minutes. Let it cool on a wire rack for at least 1 hour.
6. Cut the sheet lengthwise into 4 equal strips, then crosswise in 6 equal strips to make 24 square-ish bars. Store the bars in a tightly covered container at room temperature for up to 1 week. (*Note, if you use less sugar, or other substitutions, this may not apply.)

Be creative and substitute away! I know I will the next time I make this!

Serving Size: Makes 24 pieces (cut 4 strips longways, 6 across)

Number of Servings: 24

Recipe submitted by SparkPeople user WOLFKITTY.






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