Double Chocolate Pomegranate Baked Oatmeal Bars
These chewy, crumbly, browned butter baked oatmeal bar cookies are stuffed with white chocolate chips and dark chocolate covered pomegranate arils.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
- 1 cup (2 sticks) butter browned
- 1/2 cup granulated Stevia (or 3/4 cup sugar)
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups low-carb baking mix (or all-purpose flour)
- 2 cups old fashioned oats
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 1 teaspoon ground nutmeg
- 1 cup white chocolate chips
- 1 cup chocolate covered pomegranate arils (I found mine at Sams Club)
Heat oven to 350 degrees.
BROWN THE BUTTER
Melt butter in a medium saucepan over medium heat. Watch carefully, swirling pan every few minutes. When brown specks gather in the bottom of the pan and it's smelling nutty, swirl briefly 2-3 times and remove from heat. Transfer butter to heatproof bowl and set aside to cool.
FOR THE BARS
In large mixing bowl, whisk eggs and sugars together. Add vanilla extract and slowly pour in browned butter. Whisk to combine.
Mix in flour, oats, salt, baking powder, cinnamon and nutmeg. Use a wooden spoon to combine, assuring that all flour is incorporated.
Fold in white chocolate chips and chocolate covered pomegranate seeds.
Press dough into a greased 9x13" baking dish.
Bake at 350 for 20 minutes.
Let the bars cool for 30 minutes before cutting.
Calories: 297kcal | Carbohydrates: 42g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 183mg | Fiber: 2g | Sugar: 26g