Friday, October 28, 2011

Cranberry Orange Oatmeal Bars

apologies for not getting anything posted for a few weeks...i have writers block.  still cooking up a storm with tons of recipes and photos, but i just can't seem to get a post out.  so pardon me if the next few post are a bit short on words...sometimes i like those posts best.  who needs to here all the blah blah blah.



the original recipe can be found at Cooking Light.  great reviews, but i knew i could make it even lighter by what i had gathered from the other bakers.  i substituted the sour cream with non fat greek yogurt and sub'd the white sugar with Splenda.
one thing i would say is don't weigh out your flour...measure it out in a cup.

2 friends already asked for the recipe and i have made them a second time using figs, cardamom, toasted pistachios and lemon zest (might be posting about it).  this second batch i weighed out the flour and they came out a little too moist for my liking, but it DID lend itself to the fig bars.  they turned out like a glorified middle eastern flavored fig newton...DELICIOUS !

try different filling and spices...check the original at Cooking Light and read the reviews.  my friend made the original recipe and said they were great...i just lightened them up a little.  oh, and i added more lemon zest.  enjoy.


for the crust...
1 cup white while wheat flour
1 cup oats...i used old fashioned
1/2 cup packed brown sugar (do not substitute)
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp ground cinnamon
6 Tbsp butter, melted
3 Tbsp fresh orange juice
cooking spray

for the filling...
1 1/3 cup dried cranberries (6oz.)
3/4 cup non fat greek yogurt
1st time i used 1/4 sugar and 1/4 splenda, but you might try 1/2 cup all splenda
2 Tbsp white whole wheat flour
1 tsp vanilla extract
1 Tbsp grated orange rind
1 large egg white, lightly beaten

preheat oven to 325 F degrees
to prepare the crust, combine flour and the next five ingredients, through cinnamon, into medium bowl.  stir well with whisk until combined.  drizzle melted butter and orange juice over flour mixture, stirring until moistened...mixture should be crumbly.  RESERVE 3/4 CUP OF CRUST MIXTURE.  press remaining mixture into the bottom of an 11 x 7 inch baking dish coated with cooking spray.

to prepare filling...combine cranberries, yogurt, splenda and remaining ingredients in a medium bowl, stirring well to combine.  spread cranberry mixture over prepared crust and sprinkle remaining oat crust mixture evenly over filling.  i made sure it was crumbly looking by pressing some of it between my fingers and then gave it a little over all pat down to secure the crumble...
i hate it when you take a bite of a good crumble and it all ends up in your lap !

bake at 325 for 40 minutes or until the edged are golden.  cool completely in the pan on a wire rack.

when cut into 16 squares the nutrients are approx...
(nutrition for 1/4 cup sug. and 1/4 cup splenda recipe)
107 calories, 18. carbs, 3.3 fat, 2.1 protein


Ambika said...

Hi Jules & Ruby!! Thanks for dropping by my page! and yes, you can definitely go ahead and use very little cardamom. Actually, it will turn out fine even if you do not use it, the milk and the sugar give it a nice caramel flavor! Do let me know if you have any other question. And, I love your blog and especially the photographs!

Editorial Team | Healthy Aperture said...

If they taste half as good as they look, they must be amazing.

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