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cranberry oatmeal bars

Posted Jun 05 2009 5:07pm

This is based on a recipe from FFV. I love this recipe because it's easily modified for all kinds of fruit and spices. I've already modified "the master" quite a bit, replacing the applesauce with yogurt (which makes the crust a bit more substantial), using lemon juice instead of apple (because I feel the apple juice makes it too sweet), and reducing the sugar. I also use different sweeteners depending on what I have, and I like to sprinkle the top with turbinado sugar, which gives it a lovely gold crust.


I've used several different kinds of fruit with this, most of it frozen - blueberries, strawberries, apples, raspberries, peaches - but these cranberry bars are my favorite. This is a very easy recipe to put together.


ingredients
2 c. cranberries (frozen or fresh)
1/4 c. agave nectar or maple syrup (I reduce this to 2 T. when using other kinds of fruit)
1/4 c. water (I use lemon juice for other kinds of fruit)
1/2 t. vanilla
2 T. cornstarch or arrowroot, with cold water

1 1/2 c. rolled oats
1 1/2 c. rolled oats, ground
1 1/2 t. baking powder
1/4 t. salt
1/2 t. cinnamon
1/4 t. ginger
1/8 t. nutmeg

3/4 c. plain yogurt
6 T. milk of choice
3 T. agave nectar or maple syrup
1 t. vanilla

2 T. turbinado sugar (optional)

instructions
1. Preheat the oven to 375F. Combine the cranberries in a small pot with the water and sweetener. Bring to a boil, then reduce heat and simmer for about 10 minutes, until the berries are split and mashed and the mixture is starting to thicken.

2. Stir in the cornstarch with its cold water and allow the mixture to thicken further, then remove from heat and set aside.

3. Combine the rolled oats, the ground oats, the baking powder, the salt and the spices in a large bowl.

4. Stir in the yogurt, sweetener, milk and vanilla.

5. Spread half of the batter into the bottom of a greased 9x9 pan. Top with the cranberry mixture, then spread the rest of the batter on top of the fruit. Sprinkle the crust with the turbinado sugar.

6. Bake for 30 minutes. Let stand for 10 minutes before slicing.
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