Ok, so I love dessert. However, wrestling skinny jeans and a stressful job, I try to avoid it at all costs. Sometimes though, you just need to dive in and make something delicious. When I found this recipe, I was hunting for Christmas cookie ideas. This one however, is an all year round, morning, noon and night recipe.
So what makes this recipe so versatile and delicious? Well, let me start at the beginning. Oatmeal. As previously stated here, I love desserts that have oatmeal (oatmeal chocolate chips cookies). But I think that it helps make a dessert more bearable. Meaning, that you don’t feel so guilty eating butter and sugar when you are lowering your cholesterol by consuming small amounts of oatmeal.
Inside these delicious bars are also two kinds of fruit: oranges and dried cranberries. I find this both comforting and delicious. Oranges are a great source of vitamin C, and cranberries add in antioxidants, as well as some fiber. This dessert is getting healthier by the minute.
The final ingredient that brought this all together was the freshly grated nutmeg that I added into the oatmeal crumble. I am not sure that there are any health benefits to nutmeg, but it really does add in some spectacular flavors, bringing all of these healthy elements together.
At the end of the day, there is brown sugar, sour cream, and plenty of butter here. But it’s still January, and I am trying to be considerate of your New Year’s resolutions to eat healthier. Enjoy.
Oatmeal Cranberry Bars
Inspired from CookingLight
1 cup of all-purpose flour
1 cup of quick-cooking oats
1/2 cup of packed brown sugar
1/4 teaspoon of salt
1/4 teaspoon of baking soda
1/4 teaspoon of ground cinnamon
1/4 teaspoon of freshly ground nutmeg
6 tablespoons of butter, melted
3 tablespoons of orange juice
1 1/3 cups of dried cranberries
3/4 cup of sour cream
1/2 cup of granulated sugar
2 tablespoons of all-purpose flour
1 teaspoon of vanilla extract
1/2 teaspoon of grated orange rind
Preheat the oven to 325°.
Prepare the crust: Combine the flour, oats, sugar, salt, baking soda, cinnamon and nutmeg in a medium bowl. Drizzle the butter and orange juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve a 1/2 cup of the oat mixture. Press remaining oat mixture into the bottom of an 11 x 7–inch baking dish that has been coated with cooking spray.
Prepare the filling: Combine the cranberries, sour cream, granulated sugar, flour, vanilla, and rind in a medium bowl. Spread the cranberry mixture over the prepared crust. Sprinkle the remaining reserved oat mixture evenly over filling.
Bake at 325° for 40 minutes or until edges are golden brown. Cool completely in pan on a wire rack.