Always check the labels of the products you use.
Method
- 1
Filling. Boil the cranberries, sugar and water 2-3 min, stirring, until the berries burst and the juice thickens. Cool 30 min.
- 2
Prepare. Heat the oven to 160 °C (140 °C fan), shelf just below the middle, and line the tin. Whisk the oats, flour, cinnamon and salt.
- 3
Dough. Beat the butter and brown sugar 3 min until fluffy, beat in the egg, then mix in the oat mixture on low.
- 4
Layer. Press two-thirds of the dough into the tin, spread the cranberries over, mix the pecans into the remaining dough and dot it over in walnut-sized pieces.
- 5
Bake. Bake 40-45 min, turning halfway, until golden on top. Cool about 2 h, then cut into 24.
Storage
Store airtight at room temperature for up to 4 days, or freeze for up to 2 months.
Free sugars
16.3 g per serving
32.6 % of the 50 g daily maximum · 65.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 23 x 33 cm metal baking tin, lined with a baking-paper sling
- mixing bowls
- silicone spatula
- wire rack
- medium saucepan
- electric mixer
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 222 kcal |
| Protein | 2.6 g |
| Carbohydrate | 29.8 g |
| of which sugars | 16.9 g |
| of which free sugars | 16.3 g |
| Fat | 10.9 g |
| of which saturates | 5.2 g |
| Fibre | 1.7 g |
| Salt | 0.14 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
