Cranberry Date Oat Bars


Filling

1 bag fresh or frozen cranberries, thawed

1 cup pitted dates, chopped

2 tablespoons water

1 teaspoon vanilla extract


Crust & Topping

1/3 cup olive oil (or melted butter)

1/4 cup honey or pure maple syrup

1/2 cup packed light or dark brown sugar

1 large egg, at room temperature

1 and 2/3 cups old-fashioned rolled oats

1 cup whole wheat flour

1 teaspoon baking powder

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt


Preheat oven to 350°F.

In a covered saucepan over low heat, simmer the cranberries, dates, and water for about 15 minutes, stirring occasionally, until the cranberries have burst and softened. Remove from heat, stir in the vanilla extract, and set aside to cool slightly.

In a large bowl, whisk together the oil, honey or maple syrup, brown sugar, and egg until smooth. Add the oats, flour, baking powder, cinnamon, nutmeg, and salt. Stir until combined, switching to a spoon or spatula once the mixture becomes thick.

Press half of the oat mixture evenly into an ungreased 9 x 9-inch baking pan. Spread the cranberry-date filling over the crust. Crumble or spoon the remaining oat mixture over the top and gently press it down.

Bake for 25–30 minutes, or until the top is lightly browned. Let cool before slicing into bars.


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