Cherry Oatmeal Cookie Bars Recipes
CHERRY OATMEAL COOKIE BARS
These are really tasty. I adapted this recipe from Razzle Rasperry Oatmeal Cookie Bars #88383. I use sucanat and whole wheat or spelt flour to make these healthier. They still taste delicious.
Provided by Sharbysyd
Categories Bar Cookie
Time 1h
Yield 24 bars, 24 serving(s)
Number Of Ingredients 7
Steps:
- Check cherries for pits. Drain. Put cherries into a blender (one bag at a time) and blend until somewhat blended but still chunky. Put into a colander or strainer to drain.
- Combine sucanat, flour, baking powder, salt and oats.
- Add margarine and stir.
- Put 3/4 of flour mixture into a greased or sprayed 9x13 pan and pat it down.
- Spread blended cherries on top.
- Top with rest of flour mixture.
- Bake for 35-40 minutes at 350 degrees.
Nutrition Facts : Calories 161.3, Fat 8.2, SaturatedFat 1.4, Sodium 159.4, Carbohydrate 20.5, Fiber 2.7, Sugar 7.8, Protein 3
CHEWY CHERRY VANILLA OATMEAL COOKIE BARS
This is my variation on the Quaker Oatmeal Vanishing Oatmeal Raisin Cookie recipe. Sometimes you just want something a little different! These are great for breakfast or a snack!
Provided by Dwynnie
Categories Bar Cookie
Time 40m
Yield 18 bars
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- In large bowl, beat shortening and sugars until creamy.
- Add eggs and vanilla. Beat well.
- Add flour, baking soda, cinnamon and salt. Mix well.
- Add oats, cherries, and pecans. Mix well.
- Spread mixture in an ungreased 9 x 13 metal baking pan.
- Bake 30 to 35 minutes or until a toothpick comes out clean.
- Cool for 15 to 30 minutes before cutting into bars.
- Store tightly covered.
Nutrition Facts : Calories 333.8, Fat 14.9, SaturatedFat 3.5, Cholesterol 23.5, Sodium 147.9, Carbohydrate 44.4, Fiber 3.3, Sugar 17.5, Protein 6.5
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CHERRY OATMEAL BARS - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
- To make the filling, combine flour and sugar in a medium saucepan. Add the liquid from the cherry cans, setting the cherries aside. Cook over medium heat until the mixture bubbles and thickens to the consistency of pie filling, stirring constantly. Remove from heat and stir in the cherries, vanilla, and red food coloring, if using. Set filling aside.
- In a large bowl, combine flour, salt, baking soda, brown sugar, and oats. Cut in the cold butter until particles are the size of small peas. Press half of the oat mixture into the bottom of the prepared pan. Spread cherry filling evenly over the mixture.Cover gently with remaining oatmeal mixture. Smooth with hands so no cherry filling shows through.
- Bake for 25-30 minutes or until bars are light golden brown. Remove from oven and let cool to room temperature. Cut into bars and serve.
SMALL BATCH CHERRY OATMEAL BARS - NOURISH NUTRITION BLOG
From nourishnutritionblog.com
- Add all cherry filling ingredients to small sauce pot (2.5 c frozen cherries, 3 T water, 1/4 c white sugar, 1 T corn starch, 1 T lemon juice, pinch of salt). Cook, stirring occasionally until sauce thickens. This should take between 5-8 minuets. Break up cherries with a spoon or your rubber scraper if you desire smaller chunks of cherries. Add 1-2 T more lemon juice depending on how sweet the filling is. Place in refrigerator to cool.
- Preheat oven to 350 degrees. While cherry filling is cooling, prepare oatmeal mixture. This will be used for the base and for the topping. Add 3/4 c whole wheat flour, 1 c old fashioned rolled oats, 1/2 c dark brown sugar, 1/2 tsp baking powder and 1/2 tsp salt to large mixing bowl. Mix together. Add 1/2 cup chopped cold butter. Cut into flower/oat mixture with two knives or with a pastry cutter until butter is pea sized. (watch video to learn how to cut butter into flour mixture.
- Prepare bars by placing parchment paper in an 8x8 metal baking pan, then add 1/2 of the flour/oatmeal mixture into baking pan. Press down with a measuring cup or your clean hands to form a pressed crust with an even thickness. Pour cooled cherry mixture over base, spread over crust. Sprinkle remaining flour/oatmeal mixture to make crumbly topping. Do not press down topping. Bake for 20-30 minutes, or until cherry filling is bubbling and topping is golden brown. Remove and cool before serving. Eat as is or serve with vanilla ice cream or yogurt. Refrigerate leftovers for 3-5 days.
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