Got these from a "Cooking Light" magazine. SO GOOD!!! LOVED THEM!!!!
Crust:
1 C. all purpose flour
1 C. quick oats
1 C. packed brown sugar
1/4 t. salt
1/4 t. baking soda
1/4 t. ground cinnamon
6 T. butter, melted
3 T. orange juice
Filling:
1 and 1/3 Cups dried cranberries
3/4 C. sour cream
1/2 C. granulated sugar
2 T. all purpose flour
1 t. vanilla extract
1/2 t. grated orange rind
1 large egg white, lightly beaten
Preheat oven to 325.
To prepare crust combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly) Reserve 1/2 C. oat mixture. Press remaining oat mixture into the bottom of an 11x7-inch baking dish coated with cooking spray.
To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling.
Bake at 325 for 40 minutes or until edges are golden. Cool completely in pan on wire rack. Yield: 24 servings.
