Lunch box friendly (read nut-free) and awesome to have stowed away in the freezer.  Although getting them there may mean baking in secret.  Sweet, fruity and the filling remains a bit creamy.

 I modified the ingredients only slightly to accommodate my 8″x 12″ cake pan.  Here are the quantities as I made it

Cranberry Oatmeal Bars

The crust

  • 1-1/2 cups oats, large flake
  • 1-1/4 cups all-purpose flour
  • 1/2 cup + 4 tbsp brown sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp baking soda
  • 8 Tbsp butter, melted
  • 4 Tbsp orange juice

The filling

  • 1-1/2 cups dried cranberries
  • 1 cup sour cream
  • 3/4 cup white sugar
  • 2 Tbsp all-purpose flour
  • 1 tsp vanilla
  • grated rind from 1 large orange
  • 1 egg white, lightly beaten

For the crust:  preheat oven to 325 and spray an 8×12 inch baking dish with cooking spray.  Mix oatmeal through baking soda in a large bowl. Stir to mix well. Add butter and orange juice and mix with your hands to form a crumbly mixture.  Reserve 1-1/4 cups for topping and press the remaining mixture into the baking dish to form a crust. Set aside.

Prepare the filling:  mix all ingredients together in a medium-sized bowl and spread on top of the crust.  Sprinkle the reserved oatmeal mixture on top of the cranberries as evenly as possible.  There will be gaps in the topping, but this is okay.

Bake in 325 oven for 40-45 minutes, or until lightly browned on the edges.