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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Line a 13-by-9-inch baking pan with foil, leaving about 1 inch of foil extending over the ends of pan. Set aside.
In a medium bowl, stir together flour and 1/2 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in oats. Reserve 1 cup of the oat mixture. Press the remaining mixture evenly into the bottom of the prepared pan. Bake for about 15 minutes or until light brown.
Meanwhile, in a medium saucepan, stir together the remaining 2/3 cup brown sugar and the pear nectar (or apple juice). Bring to a boil, stirring to dissolve sugar. Add cranberries. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly thickened, stirring occasionally. Remove from heat; stir in nutmeg.
Spread cranberry mixture evenly over baked crust. Sprinkle with reserved oat mixture. Bake about 25 minutes more or until top is light brown. Cool in the pan on a wire rack. Remove bars from the pan, using the foil to lift bars. Place on a cutting board; cut into bars.