Oatmeal Cranberry Bars

Note/Suggestions:  These hearty and delicious bars are a great snack and make a great fast breakfast with a glass of milk or yogurt drink. If you cannot get fresh cranberries, frozen will work too. I have made them almonds, walnuts and pecans.  Use the nuts you like the best.  Makes 1 dozen.

Ingredients:
Topping:

  • 12 oz. fresh cranberries, washed and drained
  • 1 cup apple juice or cider, unsweetened
  • 1/2 cup honey or agave syrup
  • 1 teaspoon  cinnamon
  • pinch of kosher salt

Bar:

  • 3/4 cup butter
  • 3/4 cup all purpose flour (I use white whole wheat)
  • 1/2 cup brown sugar, packed
  • 1/4 teaspoon baking soda
  • 1 1/2 cups rolled oats
  • 3/4 teaspoon cinnamon
  • 1 cup nuts of choice, toasted and chopped

Directions

  1. Put cranberries, honey, juice and salt in a pot over a high heat until the cranberries start to pop; about 5 minutes.
  2. Reduce heat to a simmer and continue to cook the berries until the liquid is reduced by half; about 20 minutes; set aside to cool slightly
  3. Preheat oven to 350 degress.
  4. Coat a 9 x 7 x 3 Pyrex or ceramic baking pan with cooking spray or butter.
  5. In a food processor put all the bar ingredients, except the nuts.  Pulse until the butter has been incorporated into the dry ingredients.  Add the nuts and pulse to combine only.
  6. Reserve 1 1/2 cup of this mixture for the topping.
  7. Press the remainder of the oat mixture into the baking pan.
  8. Pour the cranberry mixture over the oatmeal mixture then top with the reserved oatmeal mixture.
  9. Bake for about 45 minutes, or until golden brown and firm in the middle. Cool and cut into 12 bars.  Cool completely before you remove from the baking dish.
Tip:  To make these gluten and dairy free
  • Replace the 3/4 cup of flour with 3/4 brown rice flour plus 1/4 teasppon of xanthum gum and use gluten free oats.
  • Replace the butter with virgin coconut oil.  It will have a slight coconut taste to it.