Cranberry Oatmeal Yogurt Bars Recipe with Chocolate Drizzle

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/2 cups whole wheat pastry flour
• 3/4 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 egg
• 3/4 cup Green Valley Organics Lactose-Free plain yogurt
• 1/4 cup liquid coconut oil
• 1/4 cup water
• 3 tbsp agave nectar
• 1 tsp vanilla extract
• 1 cup old-fashioned oats
• 1 cup dried cranberries
• 3 1/2 oz. dark chocolate, chopped (See Dara's notes)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (175°C). Lightly grease an 8-inch square pan with a little of the coconut oil.

2. Whisk the whole wheat pastry flour, ground cinnamon, salt and baking soda together in a large bowl.

3. In a second bowl, whisk the egg, yogurt, coconut oil, water, agave nectar and vanilla extract until smooth.

4. Stir the oats and dried cranberries into the wet mixture, then fold in the dry flour mixture just until no dry streaks remain.

5. Spread the batter evenly in the prepared pan and smooth the top.

6. Bake for about 20 minutes, until golden at the edges and set in the center.

7. Cool the pan on a rack for 15 minutes, then lift the bar slab out and cut it into 24 bars.

8. Set a heatproof bowl over a pan of barely simmering water. Add the chopped dark chocolate and stir until fully melted and smooth.

9. Drizzle the melted chocolate over the bars with a spoon or fork and let it set before serving.