Cranberry Oatmeal Bars

Is it spring yet?  I know the calendar says so, but yesterday on my way to work it snowed.  Now mind you, the Pacific Northwest rarely gets snow this time of year and of course it didn’t stick at all, BUT IT SNOWED IN APRIL!!  Ahh!! What is the world coming to!

Okay.  In other news, Sunday was really nice (and warm!) and my husband graciously planted about 20 different seed envelopes and 2 hosta plants.  The kids helped dig the holes and bring the water.  As Matthew was filling up the buckets of water from the hose and carrying them to Eric, he said, “Call me the water boy.  I like being the water boy!”  Haha.  I couldn’t help but chuckle to myself, as the movie Waterboy instantly entered my head when he said that.

Last week was our Spring Break.  Part of the week was spent with old friends in Walla Walla, and the remainder was spent building memories with the kids (painting rocks for the rock garden, roller skating at the local roller rink, running errands–okay, that may have been better spent by myself than dragging them along).

After a week with kids, Eric needed quality time with his guy friends, so I made these treats for him to take to game night.  After I gave some to the kids, my parents, me…

This is a some-of-the-dough-goes-to-the-crust-and-some-of-the-dough-goes-to-the-top type of dessert, with a soft middle layer of cranberry goodness sandwiched between.  In terms of bar desserts, these are one of the most addicting I have had, and every time I walked into the kitchen, I just had to take a small bite.  You’ll love how easy the recipe is, but you’ll love even more how good it tastes.  Enjoy! xoxo

Cranberry Oatmeal Bars

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Prep Time: 10 minutes

Total Time: 40 minutes

Serves: 12 2-inch bars

Base:

½ c unsalted butter, room temperature

1 c packed brown sugar

1 egg

1 t pure almond extract

1 ½ c flour

½ t baking soda

¼ t salt

1 ¾ c + ¼ c rolled oats

Filling:

1 ⅓ c dried cranberries

¾ c sour cream

½ sugar

2 T flour

1 t pure almond extract

1 egg white

Directions:

Preheat oven to 350 degrees.  Spray an 8×8 pan with cooking spray and set aside.

To make the base:  In a large mixing bowl, cream butter and brown sugar until light and fluffy.  Scrape down the bowl. Add the egg and almond extract and mix on low until the egg is dissolved.  Add the flour, baking soda, and salt and mix until there are no traces of flour.

Using a wooden spoon, add 1 ¾ cup of oatmeal and fold until mixed in well.  Press ¾ of the mixture into the bottom of the pan.

To make the top: With what dough remains, add the ¼ c oatmeal.  Mix well and set aside.

Filling:  In a large bowl using a wooden spoon, mix the sour cream, sugar, flour, almond extract, and egg white until fully incorporated.  Fold in the cranberries. Pour the filling evenly over the crust. With the top, crumble it over the filling mixture.

Bake in the oven for 25-30 minutes, or until edges are golden brown.  Transfer to a cooling rack to cool completely before cutting into squares.

Store any leftovers in an air-tight container for up to 3 days.

Recipe Source: crust and top adapted from joyofbaking.com; filling adapted from Cooking Light