Cranberry Oat Crumble Bars
Cranberry Oat Crumble Bars
Ingredients
For the Cranberry Filling
- 1 1/2 cups leftover cranberry sauce
- 1/2 teaspoon orange zest
- 1/4 teaspoon ground cinnamon
For the Oat Crumble
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking pan or line with parchment paper, leaving an overhang on two sides for easy removal.
⏱️ 5 min•🌡️ 375
- 2
In a medium bowl, combine the leftover cranberry sauce, orange zest, and ground cinnamon. Stir well to combine and set aside.
⏱️ 5 min
- 3
In a separate large bowl, whisk together the all-purpose flour, rolled oats, light brown sugar, granulated sugar, baking powder, and salt.
⏱️ 5 min
- 4
Pour the melted unsalted butter into the dry oat mixture. Stir with a fork until the mixture is well combined and crumbly. It should resemble wet sand.
⏱️ 5 min
- 5
Press about two-thirds of the oat crumble mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or your fingers to create a firm, even crust.
⏱️ 5 min
- 6
Spread the cranberry filling evenly over the oat crust in the pan.
⏱️ 2 min
- 7
Sprinkle the remaining one-third of the oat crumble mixture over the cranberry filling.
⏱️ 1 min
- 8
Bake for 30-35 minutes, or until the top is golden brown and the filling is bubbly.
⏱️ 35 min•🌡️ 375
- 9
Remove the pan from the oven and let the bars cool completely on a wire rack before cutting. This is crucial for them to set properly. Cooling will take at least 1 hour.
⏱️ 60 min
- 10
Once cooled, lift the bars out of the pan using the parchment paper overhang and cut into squares or bars.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cranberry Oat Crumble Bars
Ingredients
For the Cranberry Filling
- 1 1/2 cups leftover cranberry sauce
- 1/2 teaspoon orange zest
- 1/4 teaspoon ground cinnamon
For the Oat Crumble
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking pan or line with parchment paper, leaving an overhang on two sides for easy removal.
⏱️ 5 min•🌡️ 375 - 2
In a medium bowl, combine the leftover cranberry sauce, orange zest, and ground cinnamon. Stir well to combine and set aside.
⏱️ 5 min - 3
In a separate large bowl, whisk together the all-purpose flour, rolled oats, light brown sugar, granulated sugar, baking powder, and salt.
⏱️ 5 min - 4
Pour the melted unsalted butter into the dry oat mixture. Stir with a fork until the mixture is well combined and crumbly. It should resemble wet sand.
⏱️ 5 min - 5
Press about two-thirds of the oat crumble mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or your fingers to create a firm, even crust.
⏱️ 5 min - 6
Spread the cranberry filling evenly over the oat crust in the pan.
⏱️ 2 min - 7
Sprinkle the remaining one-third of the oat crumble mixture over the cranberry filling.
⏱️ 1 min - 8
Bake for 30-35 minutes, or until the top is golden brown and the filling is bubbly.
⏱️ 35 min•🌡️ 375 - 9
Remove the pan from the oven and let the bars cool completely on a wire rack before cutting. This is crucial for them to set properly. Cooling will take at least 1 hour.
⏱️ 60 min - 10
Once cooled, lift the bars out of the pan using the parchment paper overhang and cut into squares or bars.
⏱️ 2 min