Soft, chewy bars combining earthy matcha, tart cranberries, and a golden oat crumble for a wholesome boost.
# Components:
→ Dry Ingredients
01 - 2 cups old-fashioned rolled oats
02 - 1 cup whole wheat flour
03 - 1/2 cup light brown sugar, packed
04 - 2 tablespoons culinary grade matcha powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 1/2 cup unsalted butter, melted (substitute coconut oil for dairy-free)
08 - 1/4 cup honey or maple syrup
09 - 1 large egg
10 - 1 teaspoon vanilla extract
→ Filling & Add-ins
11 - 1 cup dried cranberries (sweetened or unsweetened)
12 - 1/2 cup chopped walnuts or pecans (optional)
13 - Zest of 1 orange (optional)
# Method:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang to enable easy removal.
02 - In a large bowl, mix oats, whole wheat flour, brown sugar, matcha powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk melted butter, honey or maple syrup, egg, and vanilla extract until fully blended.
04 - Add wet mixture to dry ingredients and stir until just combined; mixture will be crumbly but should hold when pressed.
05 - Fold in dried cranberries, nuts, and orange zest if using, ensuring even distribution.
06 - Reserve 3/4 cup of the mixture for the topping; press remaining mixture firmly into the prepared pan forming an even base.
07 - Sprinkle reserved topping mixture evenly over the base, pressing gently to adhere.
08 - Bake for 28 to 32 minutes or until edges are golden and the top is set.
09 - Allow bars to cool completely in the pan before lifting out and cutting into 12 portions.
