Preheat oven to 325. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11x7" baking dish coated with cooking spray.
To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325 for 40 minutes or until edges are colgen. Cool completely in pan or on a wire rack.
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|Serving Size: 1 Serving (65g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 43 (27%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 10.4mg||3 %|
|Sodium 682.5mg||24 %|
|Potassium 111.4mg||3 %|
|Total Carbohydrate 27.3g||8 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 25.7g|
|Protein 2.8g||4 %|
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Calories per serving: 159
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