Cranberry, Date and Orange Crumbly Bars
Are you looking for a new twist to the typical fruit bar? This recipe is delicious and nutritious and full of fiber. You can take these to your next summer picnic for a tasty dessert or snack or serve them as a breakfast bar for a high energy “running out the door” breakfast. Store them in a tupperware in the refrigerator until ready to use but once you pack them to go they do not need to be refrigerated and they will be gone before you know it!
Ingredients
2 cups chopped dates
1 ½ cups fresh orange juice
1 cup dried cranberries
1 Tablespoon grated orange peel
3 cups oats
3 cups flour (I used a combo of whole wheat, white-wheat and almond meal flour)
1 cup brown sugar
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups butter (I used 1 cup butter and ½ cup coconut oil
1 Tablespoon water
In a medium saucepan combine 1 cup orange juice and dates and cook over medium heat for 5 minutes. Stir often so dates do not stick. Add remaining ½ cup orange juice, ⅔ cup dried cranberries and orange peel. Stir and set aside to cool. In a large bowl, combine oats, flour, sugar, baking soda and salt. Mix until combined. Cut in butter/coconut oil until a coarse crumbly mixture results. Press ⅔ of the crumbly mixture into a lightly greased 9 x 13 pan. Spread cooled date, orange, cranberry mixture evenly over cookie crumble base. Add remaining ⅓ cup dried cranberries to the oat mixture with 1 Tablespoon of water and mix thoroughly, to make topping. Sprinkle topping over date mixture and press down lightly. Bake in a 375 degree oven for 25-30 minutes until slightly golden on top. Cool and cut into bars. Makes 24-30 (2 inch square)bars.
- 2 cups chopped dates
- 1 ½ cups fresh orange juice
- 1 cup dried cranberries
- 1 Tablespoon grated orange peel
- 3 cups oats
- 3 cups flour (I used a combo of whole wheat, white-wheat and almond meal flour)
- 1 cup brown sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups butter (I used 1 cup butter and ½ cup coconut oil
- 1 Tablespoon water
- In a medium saucepan combine 1 cup orange juice and dates and cook over medium heat for 5 minutes.
- Stir often so dates do not stick.
- Add remaining ½ cup orange juice, ⅔ cup dried cranberries and orange peel.
- Stir and set aside to cool.
- In a large bowl, combine oats, flour, sugar, baking soda and salt.
- Mix until combined.
- Cut in butter/coconut oil until a coarse crumbly mixture results.
- Press ⅔ of the crumbly mixture into a lightly greased 9 x 13 pan.
- Spread cooled date, orange, cranberry mixture evenly over cookie crumble base.
- Add remaining ⅓ cup dried cranberries to the remaining ⅓ of oat mixture with 1 Tablespoon of water and mix thoroughly, to make topping.
- Sprinkle topping over date mixture and press down lightly.
- Bake in a 375 degree oven for 25-30 minutes until slightly golden on top.
- Cool and cut into bars.
- Makes 24-30 (2 inch square)bars.
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