Oreo-Cranberry-Oats Squares

I love to develop recipes for eggless bakes a lot. While creating these recipes I always try to incorporate some healthy parts into them. My daughter takes home bakes to school quite often, and it’s important for me to feed her some healthy stuffs by hiding them in the form of pretty food. She is a fussy eater and doesn’t like to eat cereals. But yes, she loves Oreo just like all of us. So, it’s easy for me to hide some good food under beneath an Oreo covered surface. 😛

Now let’s come to this recipe. After having these cake squares no one can tell you that they contain Oats. They tasted delicious, and with all the Oreo-cranberry bites the taste was even better. You’ll come for a second serving that is assured. 🙂 Mother’s Day is just around the corner. Wishing you all wonderful Moms a very Happy Mothers Day, more power to us. Let’s make this world a better place for our children.

Oreo-Cranberry-Oats Squares

Ingredients

• All-purpose flour/Maida- ½ cup
• Quick-cooking oats- ½ cup (I used Quaker oats)
• Brown sugar- ½ cup (powdered)
• Salt- ¼ tsp
• Yogurt- ¼ cup
• Baking powder- 1 tsp
• Baking soda- ½ tsp
• Vegetable oil/Olive oil- ¼ cup
• Vanilla extract- 1 tsp
• Milk- 6 tbsp (I used toned)
• Dried Cranberries for sprinkling on top
• Oreo cookies- 6-7 (roughly broken into pieces)

Method

Preheat the oven to 180 degrees C. Prepare a 9”x 7″ cake pan by greasing with oil and place a piece of baking paper at the bottom of the pan.

In a bowl mix all-purpose flour, oats and salt, keep aside. In a separate bowl mix yogurt, sugar, baking powder and baking soda. Wait for 2-3 minutes. The mixture will become little frothy, now mix in oil and vanilla extract. Add the flour mixture into this in 3 batches, and keep mixing. Now add milk, whisk well to form a lump free mixture.

Pour this into the prepared cake pan. Tap cake pan gently on kitchen counter couple of times to release the air bubbles. Now top the cake batter with broken pieces of Oreo cookies, and sprinkle the cranberries. Bake for 20-22 minutes. Insert a toothpick in the middle of the cake. The cake is ready if the toothpick comes out clean or with a few moist crumbs. If not, bake for some more time, and then check again.

Cool the cake in the pan for 15 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until completely cold.

When cooled cut into squares. Serve and enjoy!

Note:

• Store the cake squares in an airtight container, consume them within 5 days. To be on a safer side, I’ll advice to keep them in the refrigerator, as it is summer now.
• I added some melted dark chocolate on top after cooling the cake completely. This step is optional.