Cranberry-Oatmeal Streusel Bars

Cranberry-Oatmeal Streusel Bars

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From: Diabetic Living Magazine

Crunchy pecans and warm vanilla add the perfect touch to these breakfast bars.

Ingredients 20 servings

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Original recipe yields 20 servings
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  • 1½ cups quick-cooking rolled oats
  • 1 cup all-purpose flour
  • ⅔ cup packed brown sugar or brown sugar substitute blend equivalent to ⅔ cup brown sugar (see Tip)
  • ¼ cup whole wheat pastry flour or all-purpose flour
  • ¼ cup flax seed meal or wheat germ
  • ½ teaspoon baking soda
  • ½ cup fat-free milk
  • 2 egg whites, lightly beaten
  • 1 teaspoon vanilla or ½ teaspoon maple flavoring or almond extract
  • ¼ cup snipped dried cranberries
  • 3 tablespoons butter
  • ¼ cup chopped pecans or almonds

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. In a medium bowl, stir together rolled oats, all-purpose flour, brown sugar, whole wheat pastry flour, and flax meal. Set aside ½ cup of the oat mixture for streusel topping. Stir baking soda into the remaining oat mixture.
  2. In another medium bowl, whisk together milk, oil, egg whites and vanilla; add to oat mixture, stirring until combined. Stir in cranberries. Pat mixture into a foil-lined 9x9x2-inch baking pan.
  3. Using a pasty blender, cut butter into reserved streusel topping until mixture resembles coarse crumbs; stir in pecans. Sprinkle over mixture in pan.
  4. Bake 20 to 25 minutes or until center is set. Cool on a wire rack. Use foil to lift out of pan; cut into bars.
  • Tip: If using a sugar substitute, choose Splenda® Brown Sugar Baking Blend. Follow package directions to use product amount equivalent to ⅔ cup brown sugar. If sugar blend clumps when added to flour mixture, use a pastry blender to break it up. Nutrition Per Serving with Substitute: same as below, except 163 calories, 19 g carbohydrate, 5 g sugar, 53 mg sodium.

Nutrition information

  • Serving size: 1 bar
  • Per serving: 175 calories; 8 g fat(2 g sat); 2 g fiber; 23 g carbohydrates; 4 g protein; 27 mcg folate; 5 mg cholesterol; 9 g sugars; 66 IU vitamin A; 0 mg vitamin C; 26 mg calcium; 1 mg iron; 55 mg sodium; 100 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, 1½ starch

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