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Orange-Cranberry Oat Bars Recipe
Orange-Cranberry Oat Bars Recipe photo by Taste of Home

Orange-Cranberry Oat Bars Recipe

Publisher Photo
With the incredible combination of orange and cranberry, these bars are fast sellers at my church's Christmas bazaar.—Agnes Ward, Stratford, Ontario
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES:48 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES: 48 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 cup cold butter, cubed
  • 1-1/2 cups quick-cooking oats
  • 1 cup flaked coconut
  • 2 teaspoons grated orange peel
  • 1 cup chopped pecans, toasted
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 cup orange marmalade

Nutritional Facts

1 bar equals 134 calories, 6 g fat (3 g saturated fat), 10 mg cholesterol, 66 mg sodium, 19 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. In a large bowl, combine the flour, brown sugar, baking soda and ginger; cut in butter until mixture resembles coarse crumbs. Stir in the oats, coconut and orange peel.
  2. Place 3 cups of mixture in another bowl; stir in pecans. Set aside for topping. Press remaining oat mixture into a greased 15-in. x 10-in. baking pan. Bake at 350° for 10-12 minutes or until golden brown.
  3. Combine cranberry sauce and orange marmalade; spread over crust. Top with reserved oat mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Yield: 4 dozen.
Originally published as Orange-Cranberry Bars in Taste of Home Christmas Annual Annual 2010, p147

Nutritional Facts

1 bar equals 134 calories, 6 g fat (3 g saturated fat), 10 mg cholesterol, 66 mg sodium, 19 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Orange-Cranberry Oat Bars

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MY REVIEW
Reviewed May. 16, 2012

"These yummy bars have already become a a Christmas cookie tradition at our house.

Unless we eat them right away I've had trouble with them getting soggy. I tried mixing 2 tablespoons of corn starch into the filling and microwaving it until it's thick before I put it on the bottom layer. Problem solved. If you happen to have any left, they freeze very nicely."

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