Best Cranberry Pomegranate Oatmeal Squares Recipes

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CRANBERRY POMEGRANATE CRUMB BARS



Cranberry Pomegranate Crumb Bars image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h25m

Yield 12 servings

Number Of Ingredients 12

2 cups pecans
4 sticks (2 cups) unsalted butter, softened, plus more for the pan
4 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon kosher salt
1 cup pomegranate juice
2 tablespoons cornstarch
1 pound fresh or thawed frozen cranberries
1 cup granulated sugar
2 teaspoons finely grated orange zest
Confectioners' sugar, for dusting
Ground cinnamon, for dusting

Steps:

  • For the crust: Preheat the oven to 375 degrees F.
  • Spread the pecans on a rimmed baking pan and bake until lightly toasted, about 4 minutes. Cool completely.
  • Butter a 9-by-13-inch baking pan, then line it with parchment paper, leaving a 2-inch overhang on 2 sides; butter the parchment and sides of the pan.
  • To make the shortbread crust: Pulse the pecans in a food processor until finely ground. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the flour and mix on low speed to combine. Add the granulated sugar, salt and butter and mix on medium speed until the dough comes together, scraping down the sides of the bowl as needed. Remove 2 cups of the dough and reserve. Turn the remaining dough out into the prepared baking pan and press evenly into the bottom of the pan. Dock the dough all over with a fork.
  • Bake until light golden brown, about 20 minutes. Set on a cooling rack to cool completely, about 30 minutes. Keep the oven on.
  • For the filling: Put 1/4 cup of the pomegranate juice in a small bowl and stir in the cornstarch; set aside. Combine the cranberries, granulated sugar, orange zest and remaining 3/4 cup pomegranate juice in a medium saucepan. Bring to a brisk simmer over medium-high heat and simmer, lightly mashing the cranberries, until some of the liquid has reduced and the cranberries are just starting to soften, 5 to 8 minutes. Add the cornstarch mixture and simmer until thickened, 1 to 2 minutes. Pour into a bowl and submerge the bowl into a larger bowl of ice water to cool, about 10 minutes.
  • Pour the cooled filling over the crust and spread it evenly. Crumble the reserved dough evenly over the top, then bake until the filling is bubbling and the crumbs are golden brown, 30 to 35 minutes. Cool completely in the pan, about 30 minutes.
  • Dust generously with confectioners' sugar and cinnamon. Remove from the pan, trim the edges if desired and cut into squares.

CRANBERRY OAT BARS



Cranberry Oat Bars image

These little bars are great to snack on, are perfect at holiday time, and would be excellent for a cookie exchange. If you have leftover dough after forming the bars, don't worry, I find that the thinner the crust, the better.

Provided by Inger

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 45m

Yield 16

Number Of Ingredients 9

2 cups fresh or frozen cranberries
¾ cup sugar
2 tablespoons orange zest
1 ½ cups all-purpose flour
1 ½ cups rolled oats
1 cup packed light brown sugar
1 teaspoon baking powder
½ teaspoon salt
¾ cup butter

Steps:

  • In a small saucepan over medium high heat, combine the cranberries, white sugar and orange zest. Bring to a boil, then reduce heat and cook until the mixture has reduced to about 1 cup.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan, line with foil, then grease the foil.
  • In a medium bowl, stir together the flour, oats, brown sugar, baking powder and salt. Cut in the butter using your hands or a pastry blender until the mixture resembles coarse crumbs. Press half of this mixture firmly into the prepared pan. Spread the cranberry sauce evenly over the base, then crumble the remaining oat mixture over the top.
  • Bake for 10 to 15 minutes in the preheated oven, until the top is golden brown. Cool completely before cutting into bars.

Nutrition Facts : Calories 242.6 calories, Carbohydrate 38.6 g, Cholesterol 22.9 mg, Fat 9.3 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 5.6 g, Sodium 161.2 mg, Sugar 23.3 g

CRANBERRY OATMEAL BARS



Cranberry Oatmeal Bars image

Nobody can ever seem to get enough of these bars when I make them. They're very fast to make, too.

Provided by colettenoelle

Categories     Desserts     Cookies     Fruit Cookie Recipes     Cranberry

Time 28m

Yield 12

Number Of Ingredients 14

½ cup melted butter
1 egg
⅓ cup brown sugar
1 teaspoon vanilla extract
1 cup flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon pumpkin pie spice
¾ cup dried cranberries
¾ cup pecans
¾ cup old-fashioned rolled oats

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking pan.
  • Pour melted butter into a mixing bowl, and beat in the egg, brown sugar, and vanilla extract. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice together in a separate mixing bowl. Stir the flour mixture into the butter mixture until thoroughly blended. Mix in the cranberries, pecans, and oats until evenly blended. Press mixture into prepared baking dish.
  • Bake in preheated oven until top is dry and edges slightly pull away from the sides of the pan, 13 to 15 minutes. Cool before cutting into squares.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 24.8 g, Cholesterol 35.8 mg, Fat 13.4 g, Fiber 1.9 g, Protein 3 g, SaturatedFat 5.5 g, Sodium 147.4 mg, Sugar 11.3 g

CRANBERRY-POMEGRANATE-OATMEAL SQUARES



Cranberry-Pomegranate-Oatmeal Squares image

Betty Crocker Oatmeal Cookies are layered with a tart and sweet cranberry-pomegranate filling for scrumptious dessert bars.

Provided by By Cheri Liefeld

Categories     Dessert

Time 1h

Yield 9

Number Of Ingredients 11

1/2 cup butter, softened
1 tablespoon water
1 egg
1 pouch Betty Crocker™ oatmeal cookie mix
1/3 cup packed dark brown sugar
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon grated lemon peel
1 1/2 cups fresh cranberries, chopped
1/4 cup pomegranate-cranberry juice
2 tablespoons butter, melted, cooled

Steps:

  • Heat oven to 350°F. Grease 9-inch square pan with butter; line bottom of pan with parchment paper or foil.
  • In medium bowl, mix softened butter, water and egg until blended. Add cookie mix; mix well. Reserve 1 1/2 cups dough for topping. Using hands or wooden spoon, press remaining dough in bottom of pan (be sure it touches sides of pan).
  • In another medium bowl, beat brown sugar, flour, cinnamon and lemon peel with spoon until well combined. Add cranberries, cranberry-pomegranate juice and melted butter; stir gently until cranberries are coated.
  • Spread filling evenly over base. Crumble reserved cookie dough evenly over top of filling.
  • Bake 35 to 45 minutes or until top is golden brown and filling is bubbly. Cool completely, about 1 hour. Cut into squares or bars. If desired, serve squares topped with whipped cream.

Nutrition Facts : ServingSize 1 Serving

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