Case in point: we LOVE cranberry sauce – but we always struggle with too much leftover. You could make a classic Thanksgiving-leftovers-sandwich, or just a good ol’ second plate of turkey fixings – or even better: these easy, sweet and nutty cranberry pecan oat crumble bars.
Using homemade cranberry sauce or canned, it takes about 5-7 ounces in total to cover the surface of the oat cookie base to make the perfect post-thanksgiving snack – 5 ounces creating just a slightly thinner cranberry layer. Since this recipe is specifically designed to create a fun alternative to food waste – use what you have, and have fun with it! Do you have almonds instead of pecans? Or walnuts? Give those a try instead! This would also be great with a little jam rather than cranberry sauce if that’s more your style.
Cranberry Pecan Oat Crumble Bars
Yield: 9 Bars | Time: 45 Minutes
Download the Recipe
FOR THE BARS
1/2 cup Unsalted Butter, softened
1/2 cup Brown Sugar
1 1/4 cups Old Fashioned Oats
1 cup All-Purpose Flour
5-7 oz Cranberry Sauce*
FOR THE TOPPING
2 tablespoons Unsalted Butter, melted
1/4 cup Brown Sugar
1/2 cup Old Fashioned Oats
1/4 cup Pecans, finely chopped
*Tastes best with whole-berry Cranberry Sauce, but will work with smooth as well. Use however much you’ve got on hand, this is designed for leftovers after all, making sure to have at least 5 oz of sauce to cover the surface of the oat cookie base.
1. For the bars: preheat the oven to 375 degrees and grease the bottom and sides of an 8×8 baking pan.
2. In a medium bowl, beat together the butter and brown sugar with a hand mixer until light and fluffy. Stir in the oats and flour and press into the bottom of the prepared baking pan. Spread cranberry sauce evenly on the base.
3. To make the topping, stir together the melted butter, brown sugar, oats and pecans. Sprinkle on top of the cranberry sauce layer.
4. Bake until lightly browned, about 25 minutes. Cool completely in pan on a wire rack before cutting into bars and serving.