¾ cup Chobani® Vanilla Blended Greek Yogurt
1 cup plus 2 tablespoons all-purpose flour, divided
1 cup quick cooking oats
½ cup packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
3 tablespoons melted unsalted butter
3 tablespoons canola oil
3 tablespoons orange juice
½ cup sugar
1 large egg white
1 ½ cups dried cranberries
Zest of ½ orange
Preheat oven to 325ºF. Lightly coat an 11"x7” rimmed baking sheet with nonstick cooking spray.
In a large bowl, whisk together 1 cup flour, oats, brown sugar, cinnamon, baking soda, and salt.
In a small bowl, whisk together butter, canola oil, and orange juice. Add juice mixture to flour mixture, stirring until crumbly. Reserve ½ cup of mixture for later. Press rest of mixture into pan and up sides.
In a medium bowl, whisk yogurt, sugar, 2 tablespoons flour, and egg white. Stir in cranberries and orange zest. Spread over crust in an even layer. Sprinkle reserved oat mixture on top.
Bake until edges are golden brown, 30-40 minutes. Cool completely and slice into bars.