Cranberry Bars with Crumble Topping
User Reviews
5
Cranberry Bars with Crumble Topping
Description
The recipe starts by mixing oat flour, rolled oats, coconut sugar, and salt, then stirring in melted coconut oil and water until the mixture is crumbly yet cohesive. Most of this mixture is pressed into an oiled and parchment-lined baking pan to create the base, which is baked briefly. After baking, cranberry sauce is spread evenly over the crust, and the remaining crumble is sprinkled and pressed lightly on top before a longer bake until golden.
Once cooled for about four hours, the bars firm up and can be sliced into portions. The texture is tender and crumbly, with a balance of oat nuttiness and sweet-tart fruit from the cranberry topping. They are suitable as a snack or dessert served at room temperature.
Using oat flour is key for texture but can be made by blending oats if not available. The recipe allows reducing fat by substituting some coconut oil with extra water to maintain dough cohesion.
Ingredients
- 1 1/4 cups oat flour (145 grams)
- 3/4 cup rolled oats 88 grams, old-fashioned
- 3/4 cup coconut sugar 112 grams
- 1/2 teaspoon salt (3 grams)
- 6 tablespoons coconut oil 81 grams, melted
- 1 tablespoon water (15 grams)
- 3/4 cup cranberry sauce 226 grams; or other jam or jelly, leftover
Instructions
- Preheat the oven to 350ºF and line an 8-inch square baking dish with parchment paper. I like to spray the dish with oil first, so the paper will stick in place. In a large bowl, combine the oat flour, oats, sugar, and salt, and mix well.
- Add in the melted coconut oil and water, and stir well, until the dough looks crumbly and sticks together when you press it between your fingers. Reserve 1/2 cup of this mixture for later.
- Press the remaining mixture into the bottom of the prepared pan, then bake at 350ºF for 10 minutes.
- Spread the cranberry sauce evenly over the top of the crust, then sprinkle the reserved 1/2 cup of crumble over the top. Press it lightly into the cranberry sauce, then bake until the top is lightly golden, about 30 minutes at 350ºF.
- Let the bars cool completely, about 4 hours, before slicing into them. They are very fragile when warm, but they will feel firm and dry to the touch when they are cool. Slice into 16 pieces and serve at room temperature. Leftovers can be stored in an airtight container in the fridge for up to 1 week.
Notes
- If oat flour is unavailable, blend rolled oats until finely ground, then measure to ensure the correct amount.
- Measure coconut oil after melting to maintain accurate quantities.
- For a lower-fat version, replace 2 tablespoons of coconut oil with an additional tablespoon of water, adjusting as needed to keep the dough binding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Sodium | 93mg | 4% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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