Ingredients

1	cup Blue Bonnet® 65% vegetable oil spread
1/2	cup firmly packed brown sugar
1	package (17.4 oz.) cinnamon swirl quick bread and coffee cake mix, divided
1/4	cup Tropicana Pure Premium® orange juice or Dole® 100% orange juice
1	egg
1	teaspoon vanilla
1-1/2	cups Quaker Oats® (quick or old fashioned, uncooked)
1/2	cup coarsely chopped pistachios
1/2-3/4	cup dried cranberries

Preparation Steps

1. Heat oven to 375°F. Spray 13 x 9 x 2-inch metal baking pan with cooking spray.
2. In large bowl, beat spread and brown sugar on medium speed of electric mixer until creamy. Add quick bread mix and the clear packet of cinnamon swirl (reserve foil glaze packet for later use), orange juice, egg and vanilla. Beat just until blended. Add oats, pistachios and cranberries. Mix at low speed just until combined. Spread evenly into prepared pan.
3. Bake 30 to 34 minutes or until edges are golden brown and wooden pick inserted in center comes out with a few moist crumbs clinging to it. Cool completely in pan on wire rack.
4. Squeeze reserved foil packet from mix about 10 times. Cut tip off one corner of packet; squeeze glaze decoratively over cookies in pan. Cut into squares or bars.

Cook Tips and Variations

• Shirley DeSantis of Bethlehem, Pennsylvania, took a few of her favorite ingredients - pistachios, cranberries and oats - and baked her way to $1,000 in cash. Her cookie creation, "A Few Of My Favorite Things" Oat Bars, won the first prize in the "Easy Everyday Cookies & Bars" category. Easy preparation and the creative use of ingredients make these bars an every day kind of cookie. "They remind me of something you'd nibble with your morning coffee," says DeSantis, a baker who definitely knows her way around the kitchen.
• BAKER'S NOTES: Walnuts or pecans may be substituted for pistachios.

Nutritional Information

Calories 230, Calories from Fat 130, Total Fat 14g, Saturated Fat 2.5g, Cholesterol 10mg, Sodium 170mg, Total Carbohydrate 25g, Dietary Fiber 1g, Protein 2g

Recipe Yield: 2 Dozen Bars