Welcome to Freezer Food Friday. Today I have a recipe for oat bars that can be prepared ahead and frozen to be used later. Please share a recipe on your blog and link it below using Mr Linky ( if Mr Link is misbehaving… leave a link in the comments.
1 pkg. (12 oz.; 3 cups) whole cranberries, fresh or frozen*
1 cup granulated sugar
3/4 cup water (or for a different taste substitute orange juice)
1 pkg. plain yellow cake mix
1 cup (2 sticks) butter, melted
1 cup old-fashioned oatmeal
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon ground ginger
Place a rack in the center of the oven and preheat to 350 degrees. Pick over the cranberries and discard any that are shriveled or discolored. Place the remaining cranberries, granulated sugar and water in a medium-size heavy saucepan over medium heat.
Cook, stirring until mixture is thickened and all the cranberries pop, 10 to 15 minutes. Remove from heat, pour cranberry filling into a shallow freezer-proof glass dish, and place in the freezer to cool. Place the cake mix, melted butter, oatmeal, brown sugar, eggs and ginger in a large mixing bowl.
Blend with an electric mixer on low speed for 1 to 1 1/2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The mixture will be thick. Reserve 1 1/2 cups for the topping. Transfer the remaining crust mixture to an ungreased 13 by 9-inch baking pan.
Using your fingertips, press the mixture evenly over the bottom of the pan so that it reaches all sides. Remove chilled cranberry filling from the freezer and pour it over the crust, spreading it out with the rubber spatula. Pinch off pieces of the reserved crust mixture and scatter them over the filling.
Place the pan in the oven. Bake until light brown and bubbling, 35 to 40 minutes. Remove the pan and place on a wire rack to cool for 30 minutes. Cut into 24 bars. Remove with a metal spatula and serve.
Store the bars, covered in plastic wrap, at room temperature for up to three days or in the refrigerator for up to one week, or freeze them, wrapped in aluminum foil, for up to six months. Thaw bars overnight in the refrigerator before serving.
Yield: 24 bars; Source: the Cake mix Doctor