Cranberry-Pomegranate-Oatmeal Squares

Cranberry-Pomegranate-Oatmeal Squares
60 min.
9
408kcal

Suggestions


Indulge in the delightful flavors of our Cranberry-Pomegranate-Oatmeal Squares, a perfect treat that combines the tartness of fresh cranberries with the sweet, rich notes of pomegranate. This recipe is not only a feast for the taste buds but also a visual delight, making it an ideal side dish for gatherings or a cozy family dessert. With a preparation time of just 60 minutes, you can whip up these scrumptious squares with ease, impressing your guests and loved ones alike.

The base of these squares is made from a convenient Betty Oatmeal Cookie Mix, ensuring a soft and chewy texture that pairs beautifully with the fruity filling. The addition of dark brown sugar and a hint of cinnamon elevates the flavor profile, while the grated lemon peel adds a refreshing zing. Each bite is a harmonious blend of sweet and tart, making it a perfect balance for any occasion.

Whether you're hosting a holiday party or simply looking for a delicious snack to enjoy with your afternoon tea, these Cranberry-Pomegranate-Oatmeal Squares are sure to become a favorite. Serve them warm or at room temperature, and for an extra touch of indulgence, top them with a dollop of whipped cream. Get ready to savor the delightful combination of flavors and textures in every square!

Ingredients

  • 0.5 cup butter softened
  • tablespoon water 
  •  eggs 
  • 17.5 oz basic cookie mix 
  • 0.3 cup t brown sugar dark packed
  • tablespoons flour all-purpose
  • teaspoon ground cinnamon 
  • teaspoon lemon zest grated
  • 1.5 cups cranberries fresh chopped
  • 0.3 cup 1/4 cup dried cranberry (juice sweetened if possible) 
  • tablespoons butter cooled melted

Equipment

  • bowl
  • frying pan
  • baking paper
  • oven
  • wooden spoon
  • aluminum foil

Directions

  1. Heat oven to 350°F. Grease 9-inch square pan with butter; line bottom of pan with parchment paper or foil.
  2. In medium bowl, mix softened butter, water and egg until blended.
  3. Add cookie mix; mix well. Reserve 1 1/2 cups dough for topping. Using hands or wooden spoon, press remaining dough in bottom of pan (be sure it touches sides of pan).
  4. In another medium bowl, beat brown sugar, flour, cinnamon and lemon peel with spoon until well combined.
  5. Add cranberries, cranberry-pomegranate juice and melted butter; stir gently until cranberries are coated.
  6. Spread filling evenly over base. Crumble reserved cookie dough evenly over top of filling.
  7. Bake 35 to 45 minutes or until top is golden brown and filling is bubbly. Cool completely, about 1 hour.
  8. Cut into squares or bars. If desired, serve squares topped with whipped cream.

Nutrition Facts

Calories408kcal
Protein3.02%
Fat43.03%
Carbs53.95%

Properties

Glycemic Index
31.22
Glycemic Load
2.03
Inflammation Score
-3
Nutrition Score
2.7252173967983%

Flavonoids

Cyanidin
7.74mg
Delphinidin
1.28mg
Malvidin
0.07mg
Pelargonidin
0.05mg
Peonidin
8.19mg
Catechin
0.06mg
Epigallocatechin
0.12mg
Epicatechin
0.73mg
Epigallocatechin 3-gallate
0.16mg
Kaempferol
0.02mg
Myricetin
1.11mg
Quercetin
2.47mg

Nutrients percent of daily need

Calories:408.09kcal
20.4%
Fat:19.26g
29.63%
Saturated Fat:9.06g
56.63%
Carbohydrates:54.33g
18.11%
Net Carbohydrates:52.13g
18.96%
Sugar:35.48g
39.42%
Cholesterol:51.99mg
17.33%
Sodium:168.82mg
7.34%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.04g
6.09%
Fiber:2.19g
8.77%
Vitamin A:433.23IU
8.66%
Manganese:0.12mg
5.84%
Vitamin E:0.73mg
4.85%
Vitamin C:3.28mg
3.98%
Selenium:2.35µg
3.36%
Vitamin B2:0.06mg
3.31%
Iron:0.5mg
2.77%
Vitamin K:2.38µg
2.27%
Vitamin B1:0.03mg
2.27%
Potassium:68mg
1.94%
Phosphorus:18.5mg
1.85%
Calcium:17.99mg
1.8%
Vitamin B3:0.36mg
1.79%
Vitamin B5:0.16mg
1.61%
Folate:6.18µg
1.55%
Vitamin B6:0.03mg
1.34%
Copper:0.02mg
1.21%
Vitamin B12:0.07µg
1.17%