Almond Oatmeal Bars with Cranberry & Flax

12
Servings
Ingredients
Rating

Chewy and fruity, Almond Oatmeal Bars with Cranberry & Flax are an easy dairy-free breakfast or snack option. This year-round satisfying recipe is the perfect combination of nuts, spices, and tartness of cranberries.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

The recipes in this category constitute a good source of fiber (at least 3g of fiber per serving). Fiber from a diet rich in grains, fruits and vegetables helps keep things moving through the digestive tract. Experts recommend eating at least 25 to 30 grams of fiber a day from a variety of grains, fruits and vegetables to help support a healthy digestive system. A serving of oats provides 4 grams of fiber. See nutritionals below for fat content.

2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1/3 Cup(s) ground flax seed
1/2 Teaspoon(s) ground cinnamon
1/4 Teaspoon(s) ground ginger
1/4 Cup(s) unsweetened dried cranberries
1/4 Cup(s) almond butter
1/2 Cup(s) water
2 Tablespoon(s) honey
1/4 Teaspoon(s) almond extract
3 Tablespoon(s) sliced almonds

Cooking Instructions

In large bowl, stir together oats, flax seed, cinnamon and ginger.
Stir in cranberries.
In small bowl, stir together almond butter, water, honey and almond extract.
Add to oat mixture and stir to combine well.
Let stand 5 minutes or until mixture holds together when pressed.
Line 8x4 inch loaf pan with foil, leaving some foil hanging over sides.
Spray with nonstick cooking spray.
Press oat mixture evenly into pan.
Top with sliced almonds pressing lightly.
Cover with overhanging foil.
Refrigerate until firm and set, about 2 hours.
To serve, remove oat mixture from pan.
Cut in half lengthwise, then crosswise into 12 pieces.
Store, covered, at room temperature up to two days or refrigerate, covered, up to one week.

Key Products

Quaker® Oats-Old Fashioned

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

In large bowl, stir together oats, flax seed, cinnamon and ginger.
Stir in cranberries.
In small bowl, stir together almond butter, water, honey and almond extract.
Add to oat mixture and stir to combine well.
Let stand 5 minutes or until mixture holds together when pressed.
Line 8x4 inch loaf pan with foil, leaving some foil hanging over sides.
Spray with nonstick cooking spray.
Press oat mixture evenly into pan.
Top with sliced almonds pressing lightly.
Cover with overhanging foil.
Refrigerate until firm and set, about 2 hours.
To serve, remove oat mixture from pan.
Cut in half lengthwise, then crosswise into 12 pieces.
Store, covered, at room temperature up to two days or refrigerate, covered, up to one week.