Perfect as an afternoon snack in the office when you’re looking for that extra energy to get you through the day. Definitely better than getting something from a vending machine. You might even bring some extra… because if your office mates find out you’re eating one of these delicious and appealing bars… they’re going to want some too!
These Cranberry Walnut Squares are loaded with dried cranberries, chopped walnuts, flaked coconuts and raisins.
These squares are great for picnics. As travel foods… And if you have kids… are undeniably healthier snacks compared to a regular candy bar.
Once you have gathered al the ingredients you need… these bars only take minutes to prepare.
Yes… it’s simple and easy… and for a little effort, you will be rewarded with all these goodies. I’ve used Kitchen Aid mixer in mixing the crust. And I’ve also used spatula and my hands/fingers. For those who may not have an electric mixer.
Below are what you need for this recipe:
These are what you need for the filling ingredients: dried cranberries, raisins, walnuts, sweetened flaked coconut, sugar, all purpose flour, dried orange peel (optional) freshly squeezed orange juice, eggs and vanilla extract.
Making the Crust:
And pour the contents into a large mixing bowl.
Since the coconut oil is solid. I melted it in the microwave for 30 seconds. And added 1/2 cup of coconut milk.
Add these to the oatmeal, flour and sugar mixture.
If you are using butter… this is where you’ll add the melted butter to the oatmeal and flour mixture.
*** If using butter, the mixture will be more crumbly and will not form into soft chunks of dough.
And while you’re cooling the crust. Mix the filling.
I made small flat patches out of the remaining crust/soft dough chunks, by either pressing them in between my palms or between two pieces of waxed paper. And then placing the flat patches (crust) over the filling.
And then bake in preheated oven for 28 – 30 minutes.
Serve as snacks, travel food, in place of lunch, and for kids lunch pack…
Cranberry Walnut Squares
1 ½ cups uncooked oatmeal – coarsely ground
2 cups unbleached all purpose flour
1 ¼ cup brown sugar
1 ½ tsp. baking powder
¼ tsp. ground cinnamon
1/8 tsp. kosher salt
¼ cup coconut oil melted
½ cup coconut milk
Preheat oven to 350°F.
Measure the coconut oil into a microwavable measuring cup. Microwave for 30 seconds. Add ½ cup coconut milk to the melted coconut oil In. Stir.
Ground Old Fashioned Oatmeal in a food processor until coarse.
Empty the ground oatmeal into a large mixing bowl. Add flour, sugar, baking powder, cinnamon, and salt. Mix with your hands, crumbling the brown sugar. Give the coconut oil/milk a quick stir. And power over the oatmeal and flour mixture. Mix with your hands until soft chunks of dough formed. Divide mixture in half.
Press half of the soft chunks of dough into the bottom of a 9”x13” baking pan… pressing on the corners and sides.
Bake Crust in the preheated oven for 8 minutes. Remove crust from the oven and cool while you mix the filling.
1 (6 ounce) package dried cranberries
1 cup walnuts – chopped
½ cup sweetened flaked coconut
½ cup raisins
½ cup granulated sugar
¼ cup + 1 TBSP. unbleached all purpose flour
1 tsp. dried orange peel – Optional (Available in the “spices section” at your local grocers.)
1/8 tsp. kosher salt
3 TBSPs. freshly squeeze orange juice
1 tsp. vanilla
2 extra large eggs
In a large mixing bowl… combine dried cranberries, chopped walnuts, flaked coconut, raisins, sugar, flour, dried orange peel, and salt. Using a spatula, stir all these ingredients until well combined. Add the orange juice and stir to coat all the dry ingredients.
In a separate bowl… whisk together eggs and vanilla extract just until lightly beaten. Pour over the cranberry – walnut mixture. Stir with a spatula until all ingredients are combined.
Spread filling mixture onto the cooled crust.
In between your palm, or between two waxed paper, flatten the soft dough chunks into flat patches, and place over the filling. Press lightly with your hand.
Bake at 350°F for 27 – 30 minutes or until the sides or edges of the crust are golden brown. Do not over bake. Cool completely before cutting into bars.
Tess’ Kitchen Secrets:
#1 – Coconut oil and coconut milk make these squares dairy free. And it makes the crust a bit more crispy and less crumbly. And if it weren’t for the eggs, these bars would be considered vegan.
#2 – Walnuts blend so well with these bars.
Enjoy and Happy Cooking!