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Cranberry Oat Bars

Name: Cranberry Oat Bars
Total time: 1 h 30 min
Yield: 2
Cuisine: British
Ingredients: 1 3/4 cups or 160g oat flakes or rolled oats; 1 1/2 cups or 140g oat flour or more oat flakes; 1/4 cup or 50g raw Demerara or other light brown sugar; 1/2 cup or 50g pecan nut halves, chopped; 1 1/2 tsp xanthan gum; 1/2 tsp bicarbonate of soda (baking soda); 1/2 cup or 100g coconut oil, melted OR; 1/2 cup or 100g margarine, melted OR; 1/2 cup or 100g organic butter, for a non vegan bake; For the cranberry filling:; 2 cups or 250g fresh or frozen cranberries; 1/2 cup or 100g brown sugar; 3 tbsp water; 2 tbsp cornflour; 1/2 lemon, juiced

Wheat Free

Customer Rating:
4.0

(2 votes)

Posted by: rhona
On: 19/12/2008

Cuisine

British

Time

1 - 2 hrs

Skill Level

Confident

Serves

Courses etc.

Nibbles and Snacks

You will need

Ingredient	Add
1 3/4 cups or 160g oat flakes or rolled oats		More products
1 1/2 cups or 140g oat flour or more oat flakes	Awaiting stock	More products
1/4 cup or 50g raw Demerara or other light brown sugar		More products
1/2 cup or 50g pecan nut halves, chopped		More products
1 1/2 tsp xanthan gum		More products
1/2 tsp bicarbonate of soda (baking soda)	Awaiting stock	More products
1/2 cup or 100g coconut oil, melted OR		More products
1/2 cup or 100g margarine, melted OR	Awaiting stock	More products
1/2 cup or 100g organic butter, for a non vegan bake	Available only in our Edinburgh shops	More products
For the cranberry filling:
2 cups or 250g fresh or frozen cranberries
1/2 cup or 100g brown sugar		More products
3 tbsp water
2 tbsp cornflour		More products
1/2 lemon, juiced		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Preheat your oven to 180°C (350°F) and line a square baking tin with baking parchment.
Mix the oat flakes, oat flour if using, brown sugar, pecans, xanthan gum and bicarbonate of soda in a large bowl. Add the melted coconut oil or margarine or butter, and combine thoroughly until you get a crumbly mixture.
Reserve 1 cup or this mixture. Put the rest into the baking tin, press down to level and bake for 10 minutes.
In the meantime, make the cranberry filling. Put the cranberries, sugar and 2 tbsp water in a small saucepan and bring to the boil, stirring occasionally. Simmer gently for 4-5 minutes still stirring occasionally.
Mix the cornflour with the remaining 1 tbsp of water and the lemon juice. Stir into the cranberry sauce and stir while heating until the mixture has thickened.
Remove the base from the oven. Spread the cranberry mixture over it. Then sprinkle the reserved oat mixture on the top, making sure that it is even, but not compressed.
Put back in the oven for about 20 minutes. Remove from the oven and leave in the tin to cool for 15 minutes, then cut into rectangular bars while still warm. Turn out of baking tin onto a wire rack to cool completely.