Ingredients
24
24 servings
- •1 (12 ounce) package whole cranberries
- •1 cup white sugar
- •0.75 cup water
- •1 (18.25 ounce) package yellow cake mix
- •0.75 cup butter, melted
- •2 eggs
- •1 cup rolled oats
- •0.75 cup packed light brown sugar
- •1 teaspoon ground ginger
- •1 teaspoon ground cinnamon
Instructions
- In a saucepan over medium heat, combine cranberries, white sugar, and water. Cook, stirring occasionally, until all cranberries have popped and the mixture is thick, about 15 minutes. Remove from the heat and set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together cake mix, melted butter, and eggs. Stir in oats, brown sugar, ginger, and cinnamon. Reserve about 1 1/2 cups of the mixture, and spread the rest into the bottom of a 9x13-inch baking dish. Pack down to form a solid crust, getting it as even as possible. Spread the cooled cranberries over the crust. Pinch off pieces of the remaining mixture and place evenly over the cranberries.
- Bake in the preheated oven until the top is lightly browned, 35 to 40 minutes. Cool in the pan for about 40 minutes before slicing into 24 bars.
Nutritional Facts
Per 24 servings
- Calories: 192
- Carbohydrate: 32g
- Fat: 7g
- Fiber: 1g
- Protein: 1g
- Sugar: 22g
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