So I saw this oat bars recipe on the Cooking Light website and knew I had to make them. However, I didn't have all the ingredients, so I modified the recipe slightly. They turned out SO good. I'll definitely make them again.
Crust:
- 4 1/2 ounces all-purpose flour (about 1 cup)
- 1 cup quick-cooking oats
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 6 tablespoons butter, melted
- 3 tablespoons orange juice
- Cooking spray
Filling:
- 1 1/3 cups dried cranberries (about 6 ounces)
- 1/4 cup fat free sour cream
- 1/2 cup fat free ricotta cheese
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon almond extract
- 1/2 teaspoon grated orange rind
- 1 large egg white, lightly beaten
Preparation
- Preheat oven to 325°.
- To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7-inch baking dish coated with cooking spray.
- To prepare filling, combine cranberries, sour cream, ricotta, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325° for 40-50 minutes or until edges are golden. Cool completely in pan on a wire rack.
Cut in 15 squares. 5 points+ per serving, sprinkled with some slivered almonds.


Pinned it! Can't wait to try them!
Posted by: Tammie | Sunday, February 12, 2012 at 10:29 AM
Mmmm! That looks delicious! Pinned it and hopefully will make it this weekend!
Posted by: Catherine | Tuesday, February 07, 2012 at 10:24 AM
Sandra, I think you must have read my mind today!!! I was hoping you would post "something yummy but healthy" to try...LOL.
Posted by: Debbie | Monday, February 06, 2012 at 05:17 PM