Reviewed: Mar. 6, 2013

Substituted dried cranberries...for smaller pan 9x9" I used 1-1/2 cups dried and 1/2 cup orange juice I cooked for about 15 minutes to soften berries. Instead of orange zest I used 3/4 cup orange marmalade and no added sugar (I like tart things so you might need to add some sugar if you want a sweet filling} cooking this with berries about 5 minutes. Based on other comments for larger pan, I cut back to one cup each of oats and flour. I like my holiday cranberry bread combination so I added 1/2 teaspoon cinnamon and chopped pecans to the topping. Delicous! Next time I think I'll spread some white chocolate chips on top to play up the tart/sweet.

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Reviewer:

Luv2Bake

Reviewed: Nov. 12, 2012

Sometimes simpler is better. Great recipe to substitute anything you have, on hand, for the filling. Used Strawberry jam, today. Will try the cranberry filling, next time :)

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Reviewer:

Kayla

Reviewed: Nov. 5, 2012

I made this in a 9x13 pan by increasing crust by 1 1/2 and doubling the filling. I added 2 tsp cinnamon to the crust and added the juice of 1 orange to the filling. I used about 2/3 of the crust on the bottom and 1/3 on top.

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Reviewer:

SMS11

Reviewed: Jun. 23, 2012

I made these with a pint of lowbush cranberries (lingonberries) I canned last year. I followed the crust directions, went easy on the salt, 3/4 cup sugar (brown/white mix) and used half & half quick/old fashioned oats. After I cut in the butter, I sprinkled 1-2 teaspoons of water for good measure. In retrospect- unnecessary. THey came out awesome. perfect texture- not dry crunchy like some other similar recipes I've tried.

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Reviewer:

asparaggus

Cooking Level: Intermediate

Home Town: Chitina, Alaska, USA

Reviewed: Feb. 22, 2012

Delicious. The first time I made them I only had quick oats available. They were very good but next time I used large flake oats and the texture and flavor was much more to my liking. I have also used a mixture of blueberries and cranberries with great results.

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Reviewer:

RitaRuns

Cooking Level: Expert

Home Town: Kitchener, Ontario, Canada

Living In: Wasaga Beach, Ontario, Canada

Reviewed: Feb. 19, 2012

This was OK when very fresh, but it was extremely sweet, very buttery, and needed to be baked longer. I baked it for 25 minutes just because 15 seemed so short, and it still got extremely soggy within a day of baking. I also wish I had followed my instincts and added some spices like cinnamon and maybe nutmeg. Even though it was super-sweet, it ended up tasting kind of bland and boring.

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Reviewer:

rizada

Reviewed: Feb. 16, 2012

Wow, these are awesome! I took the advice of others and usesd a 13x9 pan. Also increased the filling. I used 2 cups cranberries and 1 cup pomegranate seeds and then strained to remove the seeds. Also increased sugar to 1 cup. Took these to work and everyone loved them!

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Reviewer:

wsvc

Reviewed: Dec. 23, 2011

These were delicious! One of our favorites now. I added six more servings to the recipe to create more crust. I used a 9x13 pan and the same amount of filling. They came out perfect. I feel like less filling makes it easier to cut and not soggy. I also added a little bit more of orange zest to make it more orangey.

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Reviewer:

MENKA

Reviewed: Dec. 8, 2011

made these using my leftover cranberries from Thanksgiving - what a treat!

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Reviewer:

Jean Pociengel

Reviewed: Nov. 28, 2011

I made these following the recipe exactly. The oat part was definitely floury. I think doubling the cranberry portion would've helped, and possibly adding more butter or something to moisten up the crust/topping. My topping was powdery instead of crumbly. However, the overall taste was good and my husband ate most of the batch. He said it's like a cranberry version of one of those fruit/grain bars you get at the grocery store.

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