Easy and delicious cranberry sauce oat bars with a soft, chewy and buttery crust, a tart yet sweet cranberry sauce filling, and a crumbly pecan and oat topping is the best mouthwatering way to use up any leftover cranberry sauce from a holiday dinner. Enjoy these cranberry squares for breakfast, dessert, or any time of the day as a snack.
One of the best parts of Thanksgiving is all the leftovers, and my favourite item to work with is leftover cranberry sauce. I love turning them into delicious baked treats like cranberry sauce swirl pound cake and cranberry sauce muffins with oat streusel topping. And these tasty cranberry sauce oat bars fit right in. They are basically date squares made with cranberry sauce. Pretty genius right? Except they taste so different, and so delicious.
Ingredients
So there are 3 layers to these bars, and here is what you will need for each layer:
- buttery crust - butter, brown sugar, rolled oats (not quick oats), all-purpose flour, vanilla extract, baking powder, and a pinch of salt.
- cranberry sauce - homemade cranberry sauce or canned cranberry sauce both work great. If your cranberry sauce is already very sweet, you may want to cut down on some of the sugar in this recipe.
- pecan oat topping - melted butter, brown sugar, rolled oats, crushed pecans, and ground cinnamon.
You will also need measuring cups and spoons, mixing bowls, hand mixer (or stand mixer), 9-inch square baking pan, and wire cooling rack.
How to Make The Best Leftover Cranberry Sauce Oat Bars
- Make the crust: In a large mixing bowl, use a hand mixer or stand mixer to cream together butter with brown sugar until light and fluffy. Add rolled oats, flour, vanilla, baking powder, and salt. Continue to mix until fully combined. The mixture will resemble crumbs.
- Start assembling the layers: Transfer the mixture into a 9-inch square baking pan, and firmly press it in to create an even layer on the bottom. Layer and spread cranberry sauce on top.
- Make the pecan oat topping: In a shallow saucepan, melt butter over medium heat. Once melted, remove from heat and stir in brown sugar, oats, pecans, and cinnamon. Stir until fully combined. Sprinkle and evenly distribute the topping on top of the layer of cranberry sauce.
- Bake: Bake for 30 to 35 minutes in a preheated 350 F oven until lightly browned. Place baking pan on a wire cooling rack to cool down and cut into 9 even squares.
- Serve: Make yourself a nice cup of tea, coffee, or hot chocolate and grab a cranberry sauce oat bar.
Storing Instructions
- How to store: Cranberry sauce oat bars will last for up to 2 days tightly wrapped or stored in an airtight container at room temperature, or up to one week in the refrigerator.
- How to freeze: Cranberry sauce oat bars freeze really well and can be stored tightly wrapped in plastic cling wrap or in an airtight container for up to 3 months in the freezer. If you have a lot of leftover cranberry sauce, I would make a few batches and freeze for a rainy day.
More Cranberry Recipes
- Cranberry Sauce Swirl Pound Cake
- Leftover Cranberry Sauce Muffins with Oat Streusel Topping
- Cranberry Scones with Orange Glaze
- Easy Make-Ahead Cranberry Sauce
- Cranberry Yogurt Muffins
- Cranberry Pistachio Biscotti
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Recipe
Cranberry Sauce Oat Bars
- Total Time: 50 minutes
- Yield: 9 (3-inch) squares
- Diet: Vegetarian
Description
Easy cranberry sauce oat bars with a buttery crust, cranberry sauce filling, and crumbly pecan oat topping is the best way to use leftover cranberry sauce.
Ingredients
- ¾ cup butter, softened to room temperature
- ¾ cup brown sugar
- 1 ½ cups rolled oats
- ¾ cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- pinch of salt
- 1 cup cranberry sauce
For the pecan oat topping:
- 3 tablespoons butter, melted
- ¼ cup brown sugar
- ½ cup rolled oats
- ⅓ cup pecans, finely crushed
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 F.
- In a large bowl, use a hand mixer or stand mixer to cream together butter with brown sugar until light and fluffy. Add rolled oats, flour, vanilla, baking powder, and salt. Continue to mix until fully combined. The mixture will resemble crumbs.
- Transfer the mixture into a 9-inch square baking pan, and firmly press it in to create an even layer on the bottom. Layer and spread cranberry sauce on top.
- Make the pecan oat topping: In a shallow saucepan, melt butter over medium heat. Once melted, remove from heat and stir in brown sugar, oats, pecans, and cinnamon. Stir until fully combined. Sprinkle and evenly distribute the topping on top of the layer of cranberry sauce.
- Bake for 30 to 35 minutes until lightly browned. Place on a wire cooling rack to cool down and cut into 9 even squares.
Notes
Cranberry sauce: For the best results, make these using leftover make ahead cranberry sauce. Other types of homemade or canned cranberry sauce work well but you may want to make some slight adjustments. For instance, if your cranberry sauce is very sweet, I would add less sugar into the recipe.
How to store: Cranberry sauce oat bars will last for up to 2 days tightly wrapped or stored in an airtight container at room temperature, or up to one week in the refrigerator.
How to freeze: Cranberry sauce oat bars freeze really well and can be stored tightly wrapped in plastic cling wrap or in an airtight container for up to 3 months in the freezer. If you have a lot of leftover cranberry sauce, I would make a few batches and freeze for a rainy day.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baked Goods
- Method: Bake
- Cuisine: American
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Paul Vernall says
Really good recipe however I adjusted it slightly;
Added lemon juice and zest.
Lowered the sugar slightly.
Doubled the topping. Found that it's not enough without doing this.
Omitted the nuts.
If you want to make your life easier then after the squares are cool put the whole pan in the freezer until frozen sold. Remove from freezer and they will easily come out of the pan and can be cut into squares.
Lined my pan with parchment paper (buttered both sides).
Love the result and bake them often as they don't last long !
Addie Grace says
I baked these today (after discovering an unopened bottle of Christmas cranberry sauce in the fridge)
I doubled up the recipe. I am not a great baker, it’s a bit hit and miss when it comes to measuring for me. So it’s always a surprise as to what comes out the oven
Nonetheless these turned out absolutely amazing. My house smells heavenly. I am literally fending off children, husband and my granny
5/5 golden delicious gooey yummy stars
Thank you
Heather says
First time I used leftover cranberry sauce. Then recently I used a strawberry sauce that I had leftover from a cheesecake I had made. But I don't normally have pecans on hand (not a big nut person). But I have had leftover pretzels on hand both times and used that instead, and it has gone over really well. People really like the salty with the sweet/tartness of the cranberry or strawberry sauce. They have been a big hit in my office. Thank you for sharing!!