Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cranberry | 1 cup raw (100g) | 46 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup (240 g ) rolled oats
- 1 cup (240 g) all-purpose flour
- ¾ cup (180 g) brown sugar
- ¾ teaspoon baking soda
- ½ cup (120 g) butter (melted)
- 1 cup (240 ml ) whole cranberry sauce
- 2 tablespoons orange juice
Directions
Lightly oil a a square baking pan , and line it with parchment paper .
In a mixing bowl , combine the rolled oats, flour, sugar, and baking soda using a whisk .
Using your hands, mix the melted butter into the rolled oats mixture, until it forms pea-sized clumps. Do not over mix.
Reserve 1 ½ cups (360 g) of mixture to be used as the topping.
Press remainder of oat mix into the bottom of the pan, making sure it covers the whole bottom.
Mix the orange juice with the cranberry sauce.
Spread evenly over the base.
Sprinkle the reserved oats mixture over the top.
Bake at 350°F (180°C) for 40 minutes, or until golden brown.
Cool and cut into squares.