And yep, this is my very own original start to finish banana oatmeal snack cake recipe revised for your seasonal enjoyment. Sure there are lots of cranberry dessert bars out there (including Starbuck's cranberry bliss bar which is too sweet for me), but this one is really wholesome with the oats, Greek yogurt, whole wheat flour and walnuts.
Here's a little equipment tip for you, I love my King Arthur half sheet pan my girls gave my last year for Christmas because it's super sturdy and the corrugated texture and non-stick finish just rock. But if you have a Crate and Barrel nearby, their branded bakeware is of very similar construction (just trying to save you some shipping dollars, tis the season for that too!).
Cranberry Walnut Snack Cake
1 C packed brown sugar
1/2 C unsalted butter, softened
1/2 C plain Greek yogurt
1/2 C milk
1 tsp vanilla
1 C all-purpose flour
1 C white whole wheat flour
1 C quick cooking oats (big fan of the Bob's Mill brand in the bag)
1 1/2 tsp baking soda
1 tsp kosher salt
1/4 C King Arthur Flour Cake Enhancer (entirely optional)
one pound cranberries, rinsed and picked through
1 C chopped walnuts
Preheat oven to 350 degrees. Spray a half sheet jelly roll pan or 13 x 9 baking dish.
In a medium bowl whisk together the flours, oats, soda and salt. In the bowl of your stand mixture cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each egg. Mix in yogurt and vanilla. Add flour mixture and beat until well-blended. Stir in cranberries and walnuts. Pour batter into prepared pan/dish and spread evenly. Bake at 350 degrees for 25-30 minutes, or until tester comes out clean. If using a 9 x 13 pan you may need to bake for 30-35 minutes. Serve slightly warm or at room temperature.