Orange-Cranberry Oat Bars
Total TimePrep: 30 min. Bake: 35 min. + cooling
- 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 sweetened shredded coconut
- 2 teaspoons grated orange zest
- 1 cup chopped pecans, toasted
- 1 can (14 ounces) whole-berry cranberry sauce
- 1 cup orange marmalade
- 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 zest.
- Place 3 cups of mixture in another bowl; stir in pecans. Set aside for topping. Press remaining oat mixture into a greased 15x10-in. baking pan. Bake at 350° for 10-12 minutes or until golden brown.
- 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.
Nutrition Facts1 each: 134 calories, 6g fat (3g saturated fat), 10mg cholesterol, 66mg sodium, 19g carbohydrate (11g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.
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.