Cranberry Oat Bars
Inspired by techniques from America's Test Kitchen.
Brown sugar oat bars with a cooked cranberry layer and pecans.
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Method
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Equipment
- 23 x 33 cm metal baking tin, lined with a baking-paper sling
- mixing bowls
- silicone spatula
- wire rack
- medium saucepan
- electric mixer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 222 kcal |
| Protein | 2.6 g |
| Carbohydrate | 29.8 g |
| of which sugars | 16.9 g |
| of which free sugars | 16.3 g |
| Fat | 10.9 g |
| of which saturates | 5.2 g |
| Fibre | 1.7 g |
| Salt | 0.14 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 24 servings
Cranberry filling
- 225 g fresh or frozen cranberries
- 100 g caster sugar
- 60 ml water
Oat dough
- 170 g rolled oats
- 215 g plain flour
- 1 tsp ground cinnamon
- 3 g fine sea salt or table salt about ½ tsp
- 225 g unsalted butter, softened
- 300 g light brown soft sugar
- 1 large egg, at room temperature
- 85 g pecans, chopped
- 1
Filling. Boil the cranberries, sugar and water 2-3 min, stirring, until the berries burst and the juice thickens. Cool 30 min.
- 2
Prepare. Heat the oven to 160 °C (140 °C fan), shelf just below the middle, and line the tin. Whisk the oats, flour, cinnamon and salt.
- 3
Dough. Beat the butter and brown sugar 3 min until fluffy, beat in the egg, then mix in the oat mixture on low.
- 4
Layer. Press two-thirds of the dough into the tin, spread the cranberries over, mix the pecans into the remaining dough and dot it over in walnut-sized pieces.
- 5
Bake. Bake 40-45 min, turning halfway, until golden on top. Cool about 2 h, then cut into 24.
Storage
Store airtight at room temperature for up to 4 days, or freeze for up to 2 months.
