cranberry oat bars? .. muffins maybe!
This was supposed to be a "bars" type of recipe but I made a change or two and they seemed more like muffins to me!
Also, a note to the moderators: I couldn't add any tags to this entry because there weren't any on the list that were appropriate!!! How do we get more tags added? I am forever trying to add ones to my entries that do not exist.
I really was looking for something healthy for breakfast. I LOVE anything cranberry and they are finally back in season. (my frozen stash has been depleted). I also realized I could have made these even healthier by adding some honey to replace some of the brown sugar but didn't think of it until they were already in the oven.
So other than that I used fresh cranberries, whole, instead of dried. I also only had about half a dozen pecans left so I used those, some almonds, and some walnuts, all chopped. I also poured these into lined muffin cups instead of a pan. I cooked them for about 25-30 minutes, until an inserted toothpick came out clean. I was telling my boyfriend about trying to make them healthier and he told me they were great, (with a thumbs up and everything haha), and he said said "Whatever you did, it worked and they were great, so don't change it!!" Haha ok then!! :) I thought they were good too but it's nice to hear some positive reinforcement. ;)
cranberry oat bars
Gourmet | November 2005
Servings: Makes 24 bars. (or about a dozen small 'muffins' as I did!!)
Ingredients
1 1/2 cups old-fashioned rolled oats
1 1/4 sticks (10 tablespoons) unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
2 tablespoons whole milk (we had 1%. Use whatever you have)
2 teaspoons vanilla
1 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg (I used dried/powdered)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups pecans (6 oz), chopped
1 1/3 cups dried cranberries, chopped (as I mentioned, I used whole fresh)
Preparation
Put oven rack in middle position and preheat oven to 350°F. Generously butter a 9-inch square baking pan.
Toast oats in another baking pan, stirring occasionally, until pale golden, about 12 minutes.
Beat butter and sugar with an electric mixer until fluffy. Beat in eggs, milk, and vanilla. Whisk together flour, nutmeg, salt, and baking soda, then beat into butter mixture until incorporated. Stir in oats, pecans, and cranberries. Spread in buttered pan.
Bake until golden and a wooden pick inserted comes out clean, 30 to 35 minutes. Cool in pan 20 minutes, then cut into bars.
Also, a note to the moderators: I couldn't add any tags to this entry because there weren't any on the list that were appropriate!!! How do we get more tags added? I am forever trying to add ones to my entries that do not exist.
I really was looking for something healthy for breakfast. I LOVE anything cranberry and they are finally back in season. (my frozen stash has been depleted). I also realized I could have made these even healthier by adding some honey to replace some of the brown sugar but didn't think of it until they were already in the oven.
So other than that I used fresh cranberries, whole, instead of dried. I also only had about half a dozen pecans left so I used those, some almonds, and some walnuts, all chopped. I also poured these into lined muffin cups instead of a pan. I cooked them for about 25-30 minutes, until an inserted toothpick came out clean. I was telling my boyfriend about trying to make them healthier and he told me they were great, (with a thumbs up and everything haha), and he said said "Whatever you did, it worked and they were great, so don't change it!!" Haha ok then!! :) I thought they were good too but it's nice to hear some positive reinforcement. ;)
cranberry oat bars
Gourmet | November 2005
Servings: Makes 24 bars. (or about a dozen small 'muffins' as I did!!)
Ingredients
1 1/2 cups old-fashioned rolled oats
1 1/4 sticks (10 tablespoons) unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
2 tablespoons whole milk (we had 1%. Use whatever you have)
2 teaspoons vanilla
1 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg (I used dried/powdered)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups pecans (6 oz), chopped
1 1/3 cups dried cranberries, chopped (as I mentioned, I used whole fresh)
Preparation
Put oven rack in middle position and preheat oven to 350°F. Generously butter a 9-inch square baking pan.
Toast oats in another baking pan, stirring occasionally, until pale golden, about 12 minutes.
Beat butter and sugar with an electric mixer until fluffy. Beat in eggs, milk, and vanilla. Whisk together flour, nutmeg, salt, and baking soda, then beat into butter mixture until incorporated. Stir in oats, pecans, and cranberries. Spread in buttered pan.
Bake until golden and a wooden pick inserted comes out clean, 30 to 35 minutes. Cool in pan 20 minutes, then cut into bars.