Cranberry Oat Bars
Oat bars are a really easy thing to make, they can be made with minimal dishes, always a plus, and they have oats which are a good nutrition source. From that logic, we can conclude we can eat these for breakfast now right? Right. These bars go so nicely with a cup of coffee or tea. You can make oat bars with fresh fruit, jam, preserves, or in this case left over cranberry sauce! I think most people end up with a lot of left over cranberry sauce after Thanksgiving, and I love to turn left overs into something entirely new.
I based this recipe from one I saw from Smitten Kitchen’s Date Breakfast Squares. I omitted some spices, the cranberry sauce I had, I felt used enough of them. You can adjust the spice level according to your taste.
CRANBERRY OAT BARS
Makes 9 Squares.
2 Tbsp brown sugar, light or dark
1/4 cup raw sugar
1/2 cup butter melted, you may also substitute coconut oil
3/4 cup old-fashioned oats
3/4 cup whole wheat flour*
1/2 tsp cinnamon
1/4 tsp kosher salt
1/4 tsp baking soda
1/2 cup leftover cranberry sauce
*you can use a mix of flours, whole wheat gives the bars a nice nutty flavor
- Preheat oven to 400 F, and line an 8×8 pan with parchment paper or grease with butter.
- Melt butter in large glass bowl.
- Whisk in both brown and raw sugar.
- Add cinnamon, flour, oats, salt and baking soda and stir with a wooden spoon until well combined.
- Press half of the crumble into the pan. I ended up using the back of a spoon to press the crumble in well. It does not seem like a lot of crumble mixture it will be very thin, but that is okay.
- Spread 1/2 cup of the leftover cranberry sauce onto the crumble mixture.
- Sprinkle the remaining half of the crumble over the cranberry sauce. Press in gently.
- Bake for 25 minutes, the oats will be golden and your house will smell wonderful.
- Allow the bars to cool well. Cut into 9 bars, these will keep in an air tight container for a few days and they also freeze really well.