Makes Sixteen 2-inch square bars
These classic oatmeal bars are vegan, gluten-free, easy to make, and help to use up that jellied cranberry sauce left from the holidays.
This recipe was inspired by the Strawberry Oatmeal Bars on page 171 of The Joy of an Empty Pot. Unlike the original, it is both gluten-free and vegan.
This is a relatively easy recipe to prepare and you may already have all of the necessary ingredients on hand. If not, most of these ingredients can be bought at your local supermarket.
There are instructions at the end of the recipe for using your favorite jam in place of the jellied cranberry sauce.
½ (14 oz.) can Jellied Cranberry Sauce
¼ cup sugar
1 teaspoon cornstarch mixed with
1 teaspoon water
¾ cup Gluten Free Bisquick®
¾ cup Gluten Free Quaker Oats®
½ cup brown sugar
⅜ cup (¾ cube) vegan butter
substitute. We use Earth Balance®
vegan butter sticks.
1. Place the jellied cranberry sauce in a 1 or 2-quart saucepan. If you open a fresh can of cranberry sauce, when you remove it from the can it should be about 3¼ inches tall (long). So half (7 oz.) of a can would be 1⅝ inches of the jellied cranberry sauce. If you are using leftover bits and pieces, or a partial can, then you should mash the cranberry sauce first before measuring. One-half can of cranberry sauce will make ⅔ cup of mashed sauce.
2. Mash with a potato masher until smooth.
3. Add the ¼ cup white sugar and 1 teaspoon cornstarch that has been mixed with water.
4. Cook and stir over medium heat until it reaches a gentle simmer. Remove from heat and allow to cool while preparing the oat crumb mixture.
5. In a large bowl combine the ¾ cup Gluten Free Bisquick®, ¾ cup Gluten Free Quaker Oats, brown sugar, and vegan butter substitute.
6. Mix together all of the ingredients with a pastry blender until crumbly. There should be about 2⅓ cups of prepared oat crumbs.
7. Place ⅔'s of the crumb mixture (about 1⅔ cups) in a lightly greased 8-inch square baking pan.
8. Spread evenly in the pan and firmly pack down with a fork.
9. Pour the cranberry mixture into the pan over the oat crumbs.
10. Gently spread the jellied cranberry mixture evenly over the oat crumbs in the baking pan.
11. Sprinkle the remaining oat crumbs evenly over the cranberry filling. Gently pack the crumbs down with the back of a fork. The top layer of oat crumbs does not have to be firmly packed like the bottom layer. Just press them down lightly enough so that they will not scatter all over the place when the bars are cut and served.
12. Bake in a preheated 375° oven for 30 to 35 minutes or until lightly browned. Allow to cool to room temperature before cutting into sixteen 2-inch square bars.
You can double this recipe, if you like, and bake the bars in a 13 x 9 x 2-inch baking pan.
If you would rather not use the cranberry filling, you can always use about ¾ cup of your favorite jam. Place the jam in a bowl and mash with a fork so that it is easy to spread. The first time I prepared these bars I used apricot jam which was extremely popular.
The recipe in the cookbook for Strawberry Oatmeal Bars makes twice as much and does not require any gluten-free ingredients.
Welcome to my world of vegetarian cooking. My name is Rev. McKinney. The purpose of this blog is to show you that adopting a vegetarian diet does not have to be a traumatic experience.
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