Oatmeal Cranberry Snack Bars are packed with wholesome oats, tangy cranberries and very easy to make! They are perfect for a quick snack, a healthier dessert, or even as a breakfast treat.
Cranberries are a wonderful flavor of the holidays. From cranberry sauce to cranberry white chocolate desserts, the taste of cranberries conjures up memories of Thanksgiving, winter holidays and everything in between. To celebrate the season, I wanted to come up with something using cranberries that is easy to make, on the healthier side and would be as suitable as an after school snack with my best buddy to a quick breakfast on the go for Mike. These Oatmeal Cranberry Snack Bars, made with wholesome oats and studded with tart dried cranberries throughout, fit that bill perfectly!
Oatmeal Cranberry Snack bars are very easy to make, with hands on time less than 15 minutes. First, simply whisk the dry ingredients. Next cream the sugars with butter. For a lighter twist, I used the new I Can’t Believe It’s Not Butter spread, which has 40% fewer calories and 70% less saturated fat than butter yet still tastes delicious. Add eggs and vanilla with the butter mixture and then combine with the dry ingredients. Fold in some dried cranberries, pour it into the pan, and bake. The result is very similar to a cereal bar, only tastier! Oatmeal Cranberry Snack Bars are almost cookie-like in texture (definitely not cakey!) and a wonderful treat to enjoy any time!
- 2 cups whole wheat pastry flour (or all-purpose flour)
- 2 cups rolled oats (I used quick oats)
- 1 teaspoon baking soda
- 1 teaspoon orange zest (optional)
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup butter, such as I Can't Believe It's Not Butter!® Spread
- 1 cup packed brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups dried cranberries
- Preheat oven to 350F degrees. Spray a 13x9-inch baking pan with baking spray and set aside.
- In a medium bowl, whisk flour, oats, baking soda, zest (if using), salt and cinnamon.
- In a large bowl, cream butter and both sugar until combined and fluffy. Add eggs, one at a time) and vanilla and continue to beat until combined.
- Gradually add oat mixture to butter mixture and beat on low until combined. Fold in cranberries.
- Pour mixture into prepared baking pan. Bake for 25 to 30 minutes, or until bars start pulling way from the sides of the pan. Remove pan to a wire rack to cool completely and cut into squares.
I use I Can’t Believe It’s Not Butter regularly in recipes, such as the topping in my Crustless Pumpkin Pie to this Easy Vegetable Frittata, so was excited to try the new formulation. What I like about the new I Can’t Believe It’s Not Butter is that it is made from simple ingredients you can recognize, like plant-based oils and are a good source of monounsaturated and polyunsaturated fatty acids, as well as a good source of omega-3 ALA. Not only do I like to use their spreads and sticks useful in cooking and baking, but I love to use the I Can’t Believe It’s Not Butter Spray on my air-popped popcorn to keep it healthier. With 0g trans fat per serving, no cholesterol and no partially hydrogenated vegetables oils, it provides a delicious buttery taste while being consistent with my goals for an overall balanced diet.
The new I Can’t Believe It’s Not Butter is available in grocery stores nationwide beginning October, 2014. To learn more, visit www.icantbelieveitsnotbutter.com. After you give it a try, be sure to leave a product review on www.TheNewICB.com.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.