Nick Malgieri
Nick Malgieri

Cranberry Oatmeal Bars

These moist, chewy bars are a perfect snack. The dried cranberries add a tangy note that makes them really satisfying.

Makes twenty-four 2-inch bars

3 cups rolled oats (regular oatmeal)
1 cup all-purpose flour (spoon flour into dry-measure cup and level off)
1 cup pecan pieces, cut into 1/4-inch pieces
1 cup dried cranberries
1 teaspoon baking soda
4 tablespoons (1/2 stick) unsalted butter, melted
3/4 cup dark brown sugar, firmly packed
1 large egg
1 cup unsweetened applesauce
1 teaspoon ground cinnamon
1 teaspoon ground ginger

One 9 x 13 x 2-inch pan, sprayed with vegetable cooking spray and lined, bottom and sides, with parchment or foil, lightly sprayed

  1. Set a rack in the middle level of the oven and preheat to 350 degrees.
  2. Stir the oatmeal, flour, pecans, cranberries, and baking soda together in a bowl.
  3. In a large mixing bowl, beat together the butter and brown sugar with a large rubber spatula. Beat in the egg, then the applesauce, cinnamon, and ginger.
  4. Stir in the dry ingredients and scrape the batter into the prepared pan. Smooth the top.
  5. Bake the bars for about 25 minutes, or until they are firm when pressed with a fingertip.
  6. Cool in the pan on a rack.
  7. Invert to a cutting board and peel off the paper.
  8. Use a ruler to cut into 2-inch bars.

Storage: Keep the bars between sheets of wax paper in a tin or plastic container with a tight-fitting cover.