Best 5 Cranberry Pomegranate Oatmeal Squares Recipes

CRANBERRY OAT BARS

Steps:

• In a small saucepan over medium high heat, combine the cranberries, white sugar and orange zest. Bring to a boil, then reduce heat and cook until the mixture has reduced to about 1 cup.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan, line with foil, then grease the foil.
• In a medium bowl, stir together the flour, oats, brown sugar, baking powder and salt. Cut in the butter using your hands or a pastry blender until the mixture resembles coarse crumbs. Press half of this mixture firmly into the prepared pan. Spread the cranberry sauce evenly over the base, then crumble the remaining oat mixture over the top.
• Bake for 10 to 15 minutes in the preheated oven, until the top is golden brown. Cool completely before cutting into bars.

CRANBERRY OATMEAL BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking pan.
• Pour melted butter into a mixing bowl, and beat in the egg, brown sugar, and vanilla extract. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice together in a separate mixing bowl. Stir the flour mixture into the butter mixture until thoroughly blended. Mix in the cranberries, pecans, and oats until evenly blended. Press mixture into prepared baking dish.
• Bake in preheated oven until top is dry and edges slightly pull away from the sides of the pan, 13 to 15 minutes. Cool before cutting into squares.

CRANBERRY POMEGRANATE CRUMB BARS

Steps:

• For the crust: Preheat the oven to 375 degrees F.
• Spread the pecans on a rimmed baking pan and bake until lightly toasted, about 4 minutes. Cool completely.
• Butter a 9-by-13-inch baking pan, then line it with parchment paper, leaving a 2-inch overhang on 2 sides; butter the parchment and sides of the pan.
• To make the shortbread crust: Pulse the pecans in a food processor until finely ground. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the flour and mix on low speed to combine. Add the granulated sugar, salt and butter and mix on medium speed until the dough comes together, scraping down the sides of the bowl as needed. Remove 2 cups of the dough and reserve. Turn the remaining dough out into the prepared baking pan and press evenly into the bottom of the pan. Dock the dough all over with a fork.
• Bake until light golden brown, about 20 minutes. Set on a cooling rack to cool completely, about 30 minutes. Keep the oven on.
• For the filling: Put 1/4 cup of the pomegranate juice in a small bowl and stir in the cornstarch; set aside. Combine the cranberries, granulated sugar, orange zest and remaining 3/4 cup pomegranate juice in a medium saucepan. Bring to a brisk simmer over medium-high heat and simmer, lightly mashing the cranberries, until some of the liquid has reduced and the cranberries are just starting to soften, 5 to 8 minutes. Add the cornstarch mixture and simmer until thickened, 1 to 2 minutes. Pour into a bowl and submerge the bowl into a larger bowl of ice water to cool, about 10 minutes.
• Pour the cooled filling over the crust and spread it evenly. Crumble the reserved dough evenly over the top, then bake until the filling is bubbling and the crumbs are golden brown, 30 to 35 minutes. Cool completely in the pan, about 30 minutes.
• Dust generously with confectioners' sugar and cinnamon. Remove from the pan, trim the edges if desired and cut into squares.

POMEGRANATE CRANBERRY RELISH

Steps:

• In a large saucepan, combine the cranberries, orange, sugar and honey. Cook and stir over medium heat for 15-20 minutes or until berries pop and mixture is thickened. Stir in pomegranate seeds; cook 2 minutes longer. , Remove from the heat; stir in walnuts and orange zest. Serve warm or chilled.

POMEGRANATE MAGIC BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. pan with parchment paper, letting ends extend up sides. Lightly grease parchment with cooking spray. In a food processor, combine flour, sugar and cocoa; pulse until combined. Add butter; pulse until mixture appears sandy. Add egg and vanilla; pulse just until combined. Press dough into prepared pan., Sprinkle dough with sesame seeds. Bake until top appears dry and toothpick comes out clean, 20-25 minutes. Remove from oven; sprinkle evenly with coconut, almonds and chocolate chips. Pour condensed milk evenly over top; return to oven. Bake until golden brown, 25-30 minutes. Cool on wire rack 10 minutes., Sprinkle with pomegranate seeds; press gently into warm topping with back of a spoon. Cool completely in pan on wire rack. Lifting with parchment, remove from pan. Cut into bars.