Tart cranberries and orange zest bring November brightness to these simple oat squares. Enjoy one with breakfast or a warm cup of tea.
Makes 9 squares | Prep: 15 minutes | Bake: about 25 to 30 minutes
Ingredients
- 1 1/2 cups rolled oats
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup milk of choice
- 1/3 cup maple syrup
- 1/4 cup neutral oil
- Zest of 1 washed orange
- 1 teaspoon vanilla
- 3/4 cup fresh or frozen cranberries, roughly chopped
Method
- Heat the oven to 350°F. Line an 8-inch square pan with parchment.
- Combine the oats, flour, baking powder, cinnamon and salt.
- Separately whisk the egg, milk, syrup, oil, zest and vanilla.
- Combine wet and dry ingredients, then fold in cranberries.
- Spread evenly in the pan. Bake until the center is set and a tester comes out without wet batter, beginning to check at 25 minutes.
- Cool before slicing into nine squares.
For a less tart version, replace cranberries with the same amount of chopped apple. Contains wheat and egg; other allergens depend on your milk choice. For a gluten-free option, use certified gluten-free oats and a gluten-free flour blend labeled for a 1:1 substitution in non-yeasted baking. Check all ingredient labels. Almond flour needs a recipe developed for it. Cover and refrigerate leftovers promptly, using within three days. For travel, keep the squares cool in an insulated bag.
