I originally intended to make this into brittle . I must have miscalculated the recipe I improvised because it had the taste and texture of a soften oat bar. I used frozen cranberries instead of dried cranberries. Not all is at lost. I particularly enjoy the balance of flavors with the sourness of cranberries and the sweetness of the sugars. The nuts add crunchiness to these bars but you can omit them if you have a nut allergy. All the ingredients are natural and these oat bars make great snacks.
For this recipe, you will need:
- 1/2 cup of all-purpose flour
- 1/2 of whole wheat pastry flour
- 2/3 cup of brown sugar
- 1/2 cup of oats
- 3/4 cup of crushed almonds
- 1 cup of frozen cranberries (you can use the dried cranberries but reduce the baking time by 2-5 minutes)
- 1/2 cup of EarthBalance margarine at room temperature
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
Preheat oven to 350 degrees F. In a bowl using an electric mixer, cream margarine till fluffy. Add sugar and mix till smooth. In a separate bowl, combine flours, oats, salt and baking soda till blended. Pour flour mixture into egg mixture and mix till resembles coarse crumbs. Fold in cranberries and almonds. Spread oat mixture evenly over a greased 9x9x2 baking pan. Bake for 30-35 minutes or until the top is golden. Cool in pan on a wire rack. Cut into bars or squares.
Yields 24 bars