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Got some leftover cranberry sauce from your holiday dinner? Revive them into delicious leftover cranberry sauce oat bars, perfect for breakfast or dessert! | aheadofthyme.com

Cranberry Sauce Oat Bars


  • Author: Sam | Ahead of Thyme
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 9 bars 1x

Description

Got some leftover cranberry sauce from your holiday dinner? Revive them into delicious leftover cranberry sauce oat bars, perfect for breakfast or dessert!


Ingredients

  • 3/4 cup + 3 tablespoons butter, divided
  • 1 cup brown sugar, divided
  • 2 cups rolled oats, divided
  • 3/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 cup cranberry sauce
  • 1/3 cup pecans, finely crushed
  • 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 350 F.
  2. In a large bowl, use a mixer to cream 3/4 cup of butter with 3/4 cup of brown sugar until light and fluffy. Add 1 and 1/2 cups of rolled oats, flour, vanilla, baking powder, and salt. Continue to mix until fully combined. The mixture will resemble crumbs.
  3. Transfer the mixture into a 9 x 9 inch baking pan, and firmly press it in to create an even layer on the bottom. Layer and spread cranberry sauce on top.
  4. In a medium saucepan, melt remaining 3 tablespoons of butter over medium heat. Once melted, remove from heat and stir in the remaining 1/4 cup brown sugar, 1/2 cup oats, pecans, and cinnamon. Stir until fully combined. Sprinkle and evenly distribute the topping on top of the layer of cranberry sauce.
  5. Bake for 30 to 35 minutes until lightly browned. Place on a wire rack to cool down and cut into 9 even squares.

Notes

  • For the best results, make these cranberry sauce oat bars using my easy┬áhomemade cranberry sauce.
  • If your cranberry sauce is already very sweet, you may want to cut down on some of the sugar in this recipe.
  • Store any leftovers tightly wrapped or in an air tight container for up to 2 days at room temperature, up to a week in the fridge, or up to 3 months in the freezer.