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

3/4 cup butter, softened to room temperature
3/4 cup brown sugar
1 1/2 cups rolled oats
3/4 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
1/4 cup brown sugar
1/2 cup rolled oats
1/3 cup pecans, finely crushed
1 teaspoon ground cinnamon

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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