Cranberry Oatmeal Bars
A delightful combination of chewy oats and tart cranberries, these bars are perfect for a snack or breakfast treat, offering a nutritious and satisfying option for all ages.
Servings: 16 bars
Calories: 200kcal
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour Can substitute with whole wheat flour for added nutrition.
- 1 teaspoon baking soda
- 1/2 teaspoon salt Reduce if using salted butter.
- 1 teaspoon ground cinnamon
Wet Ingredients
- 14 tablespoons unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs Can be substituted for vegan options.
- 1 teaspoon vanilla extract
Oats and Fruits
- 3 cups quick-cooking oats
- 1 cup dried cranberries Can substitute with raisins, chopped apricots, or chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9 x 13 inch baking dish with cooking spray or line it with parchment paper.
- In a medium mixing bowl, combine the all-purpose flour, baking soda, salt, and cinnamon. Whisk until well blended.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar together with an electric mixer until light and fluffy.
- Incorporate the eggs one at a time, mixing after each addition, then add the vanilla extract and mix well.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
- Stir in the quick-cooking oats and dried cranberries, mixing gently until evenly distributed.
- Transfer the oatmeal mixture to the prepared baking dish, pressing it down evenly.
Baking
- Bake in the preheated oven for 20-25 minutes or until the edges are golden brown.
- Let the bars cool in the pan before cutting them into squares or rectangles.
Notes
These bars can be enjoyed fresh or after a day in the fridge as flavors meld. Store in an airtight container for up to three days at room temperature or a week in the fridge. Can be frozen for up to three months.