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How this works
Servings: 15 bars
Ingredients
- 18 ounces fresh cranberries, about 1 1/2 packages
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1/2 cup water
- 1 teaspoon ground cinnamon
- 2 cups whole wheat pastry flour or gluten free flour mixture
- 1 teaspoon baking powder
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/4 tablespoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 2 eggs, slightly beaten
Instructions
- Add cranberries, maple syrup, lemon juice, water, and cinnamon to a saucepan. Heat mixture over medium. Cook, stirring occasionally until all of the cranberries have popped, and the mixture is thick, about 15 minutes. Remove from heat, and set aside to cool.
- Preheat the oven to 350 degrees F.
- In a large bowl, mix together the flour mixture, baking powder, oats, brown sugar, salt, and spices. Add melted butter, and eggs. Spread half the mixture into the bottom of a 9×13 inch baking dish coated with cooking oil spray.
- Spoon the cooled cranberry mixture over the crust.
- Gently spread or plop the remaining dough mixture on top of the cranberry layer.
- Bake for about 35 until the top is lightly browned. Allow to cool before slicing.
Notes
These are delicious served with plain or vanilla Greek-style yogurt or fresh whipped cream.
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