Tuesday, 15 October 2013
Cranberry Oatmeal *Cheesecake* Bars
It's the day after Canadian Thanksgiving, and I have got to say... I am STUFFED!
Speaking of things being stuffed, I regret to tell you that for Thanksgiving, I did not make a turkey. For one thing, I don't even like turkey. For another...well.. that's pretty much it. Why make a turkey if it will just waste precious oven space, and no one will eat it?
The only thing I like about having a turkey is the stuffing. But no matter. I made stuffing anyways. I will post the recipe soon, but, spoiler alert, it is the BEST thing about holidays at my house. Unless you're a vegetarian. Then, I'm sorry but you're out of luck...
But I'm talking about dessert now, so all my vegetarian friends can rejoice, because we can all enjoy this together!
Since I was making a huge Thanksgiving dinner, there was no time to make some elaborate dessert when I spent almost all of my day peeling chestnuts. (if anyone has an easy way of peeling chestnuts, PLEASE let me know!) Also, this is day 4 of me trying to go without chocolate for a week (someone should have warned me how hard this was...), so what I could make was limited.
But the result was glorious. These bars knocked my socks, shoes and gloves off. My sister, who isn't usually a fan of sweet things, grabbed a second bar telling me how good they were.
Who needs chocolate when you can fake a cranberry cheesecake bar?
What you'll need:
-1/2 cup all-purpose flour
-1/2 cup whole wheat flour
-1/2 cup brown sugar
-1 cup oats
-1/4 teaspoon salt
-1/4 teaspoon baking soda
-1/4 teaspoon cinnamon
-6 tablespoons butter, melted
-3 teaspoons freshly squeezed lemon juice
-1 1/3 cups dried cranberries
-3/4 cup plain yogurt
-1/2 cup white sugar
-2 tablespoons all-purpose flour
-1 teaspoon vanilla extract
-1/2 teaspoon lemon rind, grated
-1 egg white
1. Preheat the oven to 325˚F. Lightly spray a baking dish with cooking spray.
2. For the Crust: In a medium bowl, mix together the flours, sugar, oats, salt, baking soda and cinnamon. Pour in the butter and lemon juice, and mix until fully incorporated. (mixture should be crumbly)
3. Reserve 1/2 cup of the oat mixture. Press the crust mixture into the prepared baking dish.
4. For the Filling: In a medium bowl, mix together the filling ingredients until fully combined. Spread the mixture over the crust and sprinkle the reserved oat mixture evenly over the cranberry mixture.
5. Bake the 40 minutes, or until the edges are golden. Allow to cool before cutting into squares.