Soft, chewy bars with matcha, cranberries, and oat crumble for a nourishing start or snack.
# What You Need:
→ 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 (or 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)
# How To Make:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a large bowl, mix oats, whole wheat flour, brown sugar, matcha powder, baking soda, and salt until evenly distributed.
03 - Whisk melted butter, honey or maple syrup, egg, and vanilla extract in a separate bowl until fully combined.
04 - Pour wet mixture into dry ingredients and stir until just combined; the texture should be slightly crumbly but cohesive when pressed.
05 - Fold in dried cranberries, optional nuts, and orange zest if using.
06 - Set aside 3/4 cup of the mixture to use as the crumble topping.
07 - Firmly and evenly press the remaining mixture into the prepared pan to form the base layer.
08 - Sprinkle the reserved crumble mixture evenly over the base, gently pressing to adhere.
09 - Bake for 28 to 32 minutes until edges turn golden and the top is set.
10 - Allow to cool completely in the pan before lifting out and cutting into 12 bars.
