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
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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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
Sadi says
I’m going to have to try this recipe again because I used the recipe multiplier & while it doubled the ingredients in the list that didn’t transfer over to the directions portion so I messed up in a few areas just following directions & not questioning the measurements 🙁
Sam | Ahead of Thyme says
Oh no!! That is definitely something to look out for when multiplying ingredients. Thanks for pointing that out, I will have to see if there is a way to fix it or add a comment in the notes below.
Rebecca Purington says
I made these this morning with my favorite homemade cranberry sauce and they were absolutely delicious! Another benefit is that my home smells so good! Thank you for creating this. Our leftover cranberry sauce would otherwise have gone to waste.
Sam | Ahead of Thyme says
You are so welcome! So glad you like the recipe as much as I do! It's one of my favourites 🙂
Kari Heron says
This would be so lovely with a scoop of vanilla ice cream or a cup of honey milk so thanks so much for sharing and extras are easily gifted.
Sam | Ahead of Thyme says
Totally agree! YOu are so welcome 🙂
Chloe says
I've made this recipe twice now, the first time with cranberry sauce and the second with a blueberry compote! The bars are delicious and filling, though I usually use a little more sauce and cinnamon than the recipe calls for 🙂 I bake them about 32min at 350, perfection. I can't wait to make these again with maybe... lemon ? Very versatile!
Sam Hu | Ahead of Thyme says
Thank you so much Chloe and thanks for sharing your other flavour suggestions. Blueberry compote sounds delicious!
Jamie says
Oh this is such a great idea for using cranberry sauce! I always have leftovers so this is a great way to use that up!
Sam | Ahead of Thyme says
Thanks! It is my favourite way to use up that cranberry sauce!
Amanda says
Oh my these look so divine! I love cranberry baked goods and this is just perfect for this time of year!
Sam | Ahead of Thyme says
Thank you! Let me know if you try it!
Jacqui Debono says
I couldn't decide whether to make my own sauce or not this year and now I have seen this I think I absolutely need to! I cannot wait to try these with my morning cup of tea!
Sam | Ahead of Thyme says
You totally need to! Although, you could use leftover store-bought sauce too.