Cranberry-Oatmeal Bars
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 84.1
- Total Fat: 0.7 g
- Cholesterol: 2.0 mg
- Sodium: 26.7 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 0.6 g
- Protein: 1.3 g
View full nutritional breakdown of Cranberry-Oatmeal Bars calories by ingredient
Introduction
From Cooking Light (Nov. 2008) I altered the recipe to make it even lighter.Very good. Variations: Maple-date and cherry-oatmeal bars From Cooking Light (Nov. 2008) I altered the recipe to make it even lighter.
Very good. Variations: Maple-date and cherry-oatmeal bars
Number of Servings: 24
Ingredients
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Crust:
1 c. flour
1 c. quick cooking oats
1/2 c. brown sugar
1/4 t. salt
1/4 t. baking soda
1/4 t. ground cinnamon
6 T. butter, melted
3 T. orange juice
Cooking spray
Filling:
1 1/3 cups dried cranberries (about 6 oz.)
3/4 c. no fat sour cream
1/4 c. granulated sugar
1/4 c. Splenda for baking
2 T. all purpose flour
1 t. vanilla extract
1/2 t. grated orange rind
1 large egg white, lightly beaten
Directions
1. Preheat oven to 325
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 11x7-inch baking dish coated with cooking spray.
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 evening over filling. Bake at 325 for 40 minutes or until edges are golden. Cool completely in pan on a wire rack. Yield: 24 servings.
Number of Servings: 24
Recipe submitted by SparkPeople user SRWOODSY.
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 11x7-inch baking dish coated with cooking spray.
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 evening over filling. Bake at 325 for 40 minutes or until edges are golden. Cool completely in pan on a wire rack. Yield: 24 servings.
Number of Servings: 24
Recipe submitted by SparkPeople user SRWOODSY.
Member Ratings For This Recipe
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IILAAD65
