Cranberry Oatmeal Bars

If it's Thanksgiving, that means I'm making something with cranberries. After seeing the bogs when we went back home to help run the race last weekend (I love this photo!), I was reminded of all of the fun times I had as a child racing down those bog roads on my bike. Having grown up around cranberry bogs, I never stopped to think that everyone wouldn't know what's in a bog. You can find out a few answers here and here. Now on to the recipe. Enjoy!

Cranberry Oatmeal Bars

Crust:
1 cup all-purpose flour
1 cup quick-cooking oats
1/2 cup brown sugar, packed
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
6 tablespoons butter, melted
3 tablespoons orange juice

Cooking spray

Filling:

1-1/3 cups dried cranberries
3/4 cup sour cream
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon grated orange rind
1 large egg white, lightly beaten

1. Preheat oven to 325 degrees.

2. To prepare crust, weigh or lightly spoon flour into a dry measuring cup.

3. Combine flour and next 5 ingredients in a medium bowl, stirring well with a whisk.

4. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). (Reserve 1/2 cup oat mixture.) Press remaining oat mixture into the bottom of an 11 x 7-inch baking dish coated with cooking spray.

5. Combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well.

6. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling.

7. Bake at 325 degrees for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.

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