About 2 weeks ago Emily from Chobani invited me to attend an intimate brunch where we would all meet Chef Jason, Chobani Kitchen Executive Chef! Emily is super sweet, and I can’t thank her enough for inviting me!! I love Chobani and couldn’t miss it, so the hubby and I went and then spent the day in the city. We tasted recipes, talked about Chobani, and even got to chat with Chef Jason! We also watched him make a delicious omelet made with Chobani! I’ve used Chobani in the place of sour cream, mayonnaise, but I’ve never thought of actually cooking with it. I wasn’t even aware that it could hold up in temperatures while baking! I’m so glad I went because not only do I have another reason to love this incredible yogurt, I can share healthier options when I bake/cook for my friends and family!
I have to admit ever since eating one Chobani I can’t even think about eating another yogurt. Those fake colored, artificially sweetened, and who know’s what is in this thing yogurts are a part of my past – that’s where they’re staying! I’m so excited to start experimenting in the kitchen with Chobani and I’m even more excited that they gave us all a little recipe box.
They also gave us Chobani Kitchen Aprons – I love Aprons!
Friday was my last day of work until September, so I figured I’d make some goodies for my co-workers. These bars were the first to go!
Chobani Cranberry Oatmeal Bars
Recipe Courtesy of Chobani Kitchen – Serves 24
Non-stick Baking Spray
1 Cup All Purpose Flour
1 Cup Quick Oats
1/2 Cup Packed Light Brown Sugar
1/4 Teaspoon Salt
1/4 Teaspoon Baking Soda
1/2 Teaspoon Ground Cinnamon
3 Tablespoons Unsalted Butter, melted
3 Tablespoons Canola Oil
3 Tablespoons Fresh Squeezed Orange Juice
1 1/3 Cup Dried Cranberries
3/4 Cup Vanilla 0% Chobani Greek Yogurt
1/2 Cup Sugar
2 Tablespoons All-Purpose Flour
1/2 Teaspoon Orange Zest
1 Large Egg White, Lightly beaten
Preheat oven to 325 degrees F. Spray an 11×7-inch pan with baking spray
Mix together flour, oats, sugar, salt, baking soda, and cinnamon. Drizzle melted butter, oil, and orange juice over the dry mixture, stir until moist and crumbly. Reserve 1/2 cup of the mixture. Press remaining oat mixture into the bottom of the greased pan.
Combine Cranberries, Chobani, Sugar, Flour, Zest, and Egg White in a medium bowl, stir well. Spread Cranberry mixture oven the prepared crust. Evenly sprinkle the reserved 1/2 cup of oat mixture over the filling. Bake for 40 minutes or until edges are golden. Cool on wire rack, then slice.