Low-Sugar Whole Grain Cranberry Pumpkin Bars
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 236.59 ml packed Splenda brown sugar blend
- 59.16 ml reduced-calorie margarine or 59.16 ml butter, soft, at room temperature
- 236.59 ml canned pumpkin
- 1 large egg
- 1 large egg white
- 78.78 ml skim milk
- 295.73 ml whole wheat flour
- 354.88 ml uncooked old fashioned oats
- 14.79 ml pumpkin pie spice
- 2.46 ml baking soda
- 2.46 ml table salt
- 157.80 ml dried cranberries
directions
- Heat oven to 350ºF . Lightly coat a 9x13-inch baking pan with butter cooking spray, then dust lightly with flour.
- In a large bowl, cream sugar and margarine(or butter) with an electric mixer; beat in egg, egg white, pumpkin and milk.
- In medium bowl, combine flour, oats, pumpkin pie spice, baking soda and salt. Stir into pumpkin mixture just until moistened, then add cranberries and mix gently.
- Spread batter in pan and bake 20 to 25 minutes or until center springs back when gently pressed. Cool and cut into 18 bars.
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