This wholesome, satisfying snack is perfect for the lunchbox or after school. Most varieties of seedless jam will work well in the filling, so feel free to use whatever you have on hand, as long as it’s fairly sweet to balance the tart cranberries.
PREP TIME25 MINS
COOKING TIME25-30 MINS
Preheat the oven to 350 degrees. Butter and flour a 9 x 9-inch baking pan.
To prepare the filling, combine the dried cranberries, jam and lemon juice in a food processor and process until smooth.
Set aside. (Filling may be prepared in advance and stored in the fridge for up to two weeks. Bring to room temperature before using.)
To make the oat bars, cream the butter, brown sugar and sugar with an electric mixer until light and fluffy.
Beat in the egg. Add the vanilla, baking soda, cinnamon and salt and blend well, scraping the bowl as needed.
Add the flour, followed by the oats, blending thoroughly after each addition.
Divide the batter into two slightly unequal portions and spread the larger portion in an even layer in the bottom of the prepared pan.
Drop the fruit filling over the batter in spoonfuls, then use a small spatula to spread it into an even layer.
Finish by applying the remaining oat batter on top of the fruit filling in the same manner.
Bake the bars in the preheated oven for 25 to 30 minutes, until slightly puffed and nicely browned on top.
Cool thoroughly before slicing. Store cranberry oat squares in an airtight container at room temperature.