Cranberry-Chocolate Oatmeal Bars Recipe

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"I love the combination of cranberries and chocolate, particularly in this recipe," says Dayton, Washington's Ann Michelson. "You can substitute dried cherries for the cranberries. And you can also make drop cookies instead of bars."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Cranberry-Chocolate Oatmeal Bars Recipe

Prep: 10 min. Bake: 20 min. + cooling

Yield: 16 Servings

10 20 30

Ingredients

2 cups quick-cooking oats
1/2 cup whole wheat flour
2 ounces semisweet chocolate, grated
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 eggs
1 egg white
Sugar substitute equivalent to 1/2 cup sugar
1/2 cup unsweetened applesauce
1/4 cup canola oil
2 teaspoons vanilla extract
3/4 cup dried cranberries

Directions

In a large bowl, combine the first seven ingredients. Whisk the eggs, egg whites, sugar substitute, applesauce, oil and vanilla; stir into dry ingredients just until moistened. Stir in dried cranberries.
Spread into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 17-20 minutes or until set. Cool on a wire rack. Yield: 16 servings.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Analysis: 1 bar equals 135 calories, 6 g fat (1 g saturated fat), 27 mg cholesterol, 108 mg sodium, 18 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Cranberry-Chocolate Oatmeal Bars in Light & Tasty April/May 2005, p23