Two days ago it was in the mid 80's today the mid 60's, stupid Chicago weather. This combined with the fact that my allergies are killing me and I feel like I have a cold made me skip on the Mojito Freeze in the freezer and want something warm and oaty.
After a 1/2 successful dinner of ceviche tacos I was still kind of hungry. My dinner failed due to shrimp gone bad. I bought the damn shrimp from the seafood counter on Sunday! Two days later they were stinky although Mike still felt the need to taste test one and pronouced them "ok". I said, we are not risking it with seafood!!
Unfortunetly I'd already spent 30 minuted chopping avocados, tomatos, cilantro ect. so I ended up cooking up some fake chicken aka quorn and served it all together it was ok.
Anyways.. back to my Cranberry Oatmeal Bars:
The recipe is as follows thanks to cookinglight.com, but first my changes were:
splenda brown sugar, whole wheat flour, water instead of oj, fat free sour cream and no orange zet, basically I had nothing orange related in the house. I also double the crust recipe and for the filling I added 1/2 more of everything so that I could use the 9x13" pan that I have!
4.5 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
1/4 teaspoon ground cinnamon
6 tablespoons butter, melted
3 tablespoons orange juice
1 1/3 cups dried cranberries (about 6 ounces)
3/4 cup sour cream
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon grated orange rind
1 large egg white, lightly beaten
1. Preheat oven to 325°.
2. 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.
3. To prepare filling, combine cranberries, sour cream, 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 minutes or until edges are golden. Cool completely in pan on a wire rack.
These were really good, but now Mike and I are very angry. While we were out of the room our freak of nature dog ate the entire pan, minus the two bars we had eaten, poo.