There is nothing more comforting to me than a cup of coffee and a sweet hearty baked good usually in the form of a bar, muffin, or bread. I try to have my freezer stocked regularly with these tasty homemade treats.
This recipe, which is easy on the waistline, is adapted from the Cooking Light Way to Bake
cookbook. I love the combination of tart and sweet flavors in this delightful bar – the kiddos loved them too!
This is a perfect snack freezer recipe. Make a couple batches and stick in the freezer. Take out in the morning and it will be thawed out and ready for you by mid afternoon snack time.
Cranberry Lemon Oat Bars
Prep time
Cook time
Total time
Author: Organize Yourself Skinny
Serves: 20
Ingredients
- 1 cup whole wheat flour
- 1 cup rolled oats
- ½ cup dark brown sugar
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon
- 6 tablespoons butter, melted
- juice of one lemon
- Filling:
- 1 ⅓ cup dried cranberries
- ¾ cup sour cream
- ½ cup sugar
- 2 tablespoons white flour
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 large egg white, lightly beaten
Instructions
- Preheat oven to 325 degrees
- For the crust combine flour, oats, brown sugar, salt, baking soda, and cinnamon. Stir this mixture well using a whisk.
- Drizzle the butter over the dry mixture. Next add in the juice. Using a spoon (or have fun and use your hands), stir until the mixture becomes moist. Please note that it will be a bit crumbly.
- Reserve ½ cup of the crumb mixture. Press the rest of the crumb mixture into a 11 x 7 inch baking pan coated with cooking spray. **At first it will look like there is not enough mixture but once you start pressing it in you will see that it all fits perfectly. Let the crust sit for about 10 minutes. This will give the rolled oats a little time to soften up.
- For the filling, combine cranberries, sour cream, sugar, flour, vanilla extract, lemon zest, and egg white.
- Spread the filling over the crust then sprinkle the rest of the crumb mixture evenly on top.
- Cook for about 40 – 50 minutes or until edges are brown. Mine cooked for about 45 minutes. Cool the bars completely, in pan, before cutting.
Notes
These bars freeze perfectly. Once completely cooled, wrap bars individually in plastic wrap then place all together in freezer bag. Put in freezer.
To thaw, take out of the freezer and let it thaw in refrigerator or on counter.
To thaw, take out of the freezer and let it thaw in refrigerator or on counter.
Nutrition Information
Serving size: 1 bar Calories: 154 Fat: 6 Carbohydrates: 19 WW Points +: 4 Fiber: 2 Protein: 2
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Nothing like baking something Yummy in a Temptations OW baker..comes out so nice and
tastes great too.. I shall try this soon. 🙂
I am looking forward to baking these this weekend but when I went to the store to buy the ingredients I could not find dried cranberries without sugar added. Where do you normally find these?
I agree those are hard to find. One time I found them in the nature food section.
I made these last night and they were wonderful! Thanks for the recipe
These look like something that the ladies at my Tues morn Bible study would love. I am finding lots of good recipes at your site. Is there an easy way to print them out? I am not finding the print option anywhere. When I go to my ‘file’ and try to print that way, I get print upon print. I’m definitely not a techie…
Thanks!
Can you use fresh cranberries?
I can’t find the print button – can somebody help me, where is it??? thanks…Linda
Can you use fresh cranberries?
I made these, and they turned out great! Instead of butter or sour cream, I used 2% plain greek yogurt. They turned out to have less of a “crumble” type crust, but they taste fantastic! It helped to slash down my calorie count by making this easy substitution. (I got 105 calories per serving on My Fitness Pal’s recipe calculation with the switch out) Thanks for the great recipe! Will definitely make this again!