The Pioneer Woman Tasty Kitchen
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Cranberry Oat Bars

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep:

Cook:

Level: Easy

System:

20

Description

A perfect way to use up leftover cranberry sauce … and even worth whipping up a new batch!

Ingredients

  • FOR THE OAT BARS:
  • 1-½ cup Whole Wheat Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 1 cup Butter Or Margarine, Softened
  • 1 cup Packed Brown Sugar
  • 1-½ cup Quick Cooking Oats
  • 1-½ cup Cranberry Sauce (give Or Take - Use What You Have!)
  • FOR THE CRANBERRY SAUCE:
  • 1 cup Granulated Sugar
  • ¾ cups Orange Juice
  • 12 ounces, weight Fresh Whole Cranberries
  • 1 teaspoon Cornstarch

Preparation

For the oat bars:
Preheat oven to 325ºF.

In a large bowl combine flour, baking powder, soda and salt. Rub in the butter with your clean fingers or cut it in with a pastry blender. Add brown sugar and oats. Mix well with your fingers.

Spread ½ of the crumbs into a greased 9×13″ or 11”x11” pan. Pat to smooth. Cover with cranberry sauce (see recipe below, or use your favorite). Cover with remaining crumbs and pat down firmly.

Bake at 325ºF for 30-35 minutes, then increase heat to 375 F and bake another 3-5 minutes to brown slightly. Allow to cool in pan before slicing into squares.

For the cranberry sauce:
In a medium saucepan over medium heat, stir together sugar and orange juice until sugar is dissolved. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Very quickly stir in cornstarch and let the mixture simmer for another minute.

Remove from heat and mash with the back of a fork to achieve desired consistency. Personally, I don’t like any whole berries to be left standing. Let it cool to room temperature. Sauce will thicken as it cools. Store at room temperature or in the fridge for up to a week.

These bars can be stored in an airtight container (or covered in the baking dish) at room temperature for up to a week. They can be frozen for longer storage.

The cranberry sauce can be made ahead, as it keeps very well, covered, at room temperature or in the fridge for up to a week.

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Avatar of Patricia @ ButterYum

Patricia @ ButterYum on 1.17.2013

I made these using the cranberry sauce recipe that was included (yum). Overall, they were pretty good. They’re only lightly sweetened so I’ll probably drizzle them with some sort of a glaze. They’re a little crumbly too, so cut and serve carefully.

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