Cranberry Oatmeal Squares
These cranberry oat bars feature a layer of sweetened cranberry sour cream filling between a delicious oatmeal crust.
Equipment
- 8 inch square baking pan
- 2 large mixing bowls
Ingredients
- 1 cup all purpose flour
- 1 cup quick oats
- ½ cup packed light brown sugar
- ¼ tsp salt
- ¼ tsp baking soda
- ¼ tsp ground cinnamon
- 6 tbsp light margerine softened
- 3 tbsp fresh squeezed orange juice
Filling
- 1 ⅓ cup dried cranberries
- ¾ cup 5% sour cream
- ½ cup granulated sugar
- 2 tbsp all purpose flour
- 1 tsp pure vanilla extract
- ½ tsp grated orange rind
- 1 large egg white lightly beaten
Instructions
Crust and Topping
- In a large bowl combine flour, oats, brown sugar, salt, baking soda and cinnamon
- Rub margarine into the dry ingredients until it resembles a crumbly mixture
- Add orange juice and combine well
- Reserve ½ cup and press the remainder into 8" square pan coated that has been sprayed with non-stick spray. Set aside while you prepare filling.
Filling
- combine cranberries, sour cream, sugar, flour, vanilla, orange rind and egg
- stir well to thoroughly combine all ingredients
- Spread mixture over prepared crust
- Crumble reserved ½ cup of crust over the top of filling to cover as much as the filling as possible
- Bake at 325℉ for 40 minutes or until edges are golden.
- Cool on wire rack
Notes
Store these cranberry oat bars in an airtight container at room temperature for up to 4 days, or freeze for up to two months.
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https://www.redcottagechronicles.com/recipe/cranberry-oatmeal-squares/