1 egg
1 egg white
1 cup light brown sugar
1 tablespoon canola oil
1 teaspoon cinnamon
¼ teaspoon salt
1 teaspoon vanilla extract
1 ½ cup toasted oats
2/3 cup dried cranberries, chopped
¼ cup pecans, chopped
1 tablespoon all-purpose flour
Heat oven to 350°.
Spread oats on a baking sheet. Bake, stirring occasionally, for 15 – 18 minutes, until lightly browned and fragrant.
Reduce oven temperature to 325°.
Line an 8 x 11 inch pan with foil.
Lightly oil or spray with nonstick spray.
In a large bowl, whisk egg, egg white, brown sugar, oil, cinnamon, salt, and vanilla extract.
Stir in toasted oats, dried cranberries, pecans and flour.
Spread in 8 x 11 inch pan.
Bake for 30-35 minutes, or until golden brown.
Cool.
Cut into about 16 bars with a lightly oiled knife.
You might want to try using a plastic knife to cut with. As long as food isn’t too hot, plastic knives are great for cutting anything that will normally stick to regular knives. They cut great, and the food doesn’t stick!