Nutrition per serving may change if servings are adjusted.
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
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.
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.
Using a pasty blender, cut butter into reserved streusel topping until mixture resembles coarse crumbs; stir in pecans. Sprinkle over mixture in pan.
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.