Anyway, after Thanksgiving I always end up with extra cranberry sauce. But that's not a bad thing. Because I've discovered cranberry oatmeal bars.
I've tried cranberry bars with a shortbread crust and crumble topping, but I prefer this version. It's more wholesome and has more texture. It doesn't hold together particularly well, so I served it right from the pan. If you're going to cut them ahead of time, keep the platter in the refrigerator until you're ready to put it out - that should help the bars keep their shape.
Normally I use regular five-minute rolled oats, but I happened to have a bag of Coach's Oats from Costco. The bag says "Cracked 'n Toasted Oats - Hearty steel cut texture in 5 minutes!" It looks a lot more like wheat germ than like rolled oats. I'd like to try these bars again with standard rolled oats, but the Coach's Oats did give the bars an interesting texture.
Cranberry oatmeal bars
- 1 cup flour
- 1 cup uncooked oats
- 2/3 cup brown sugar
- 1/2 tsp baking powder
- 1/2 cup butter, melted
- 1 cup whole cranberry sauce
In a large bowl, combine the flour, oats, brown sugar, baking powder and melted butter with a fork until crumbly. Press about 2/3 of the mixture into an 8-inch square baking pan, covering the bottom and about 1/2 inch up the sides.Spread the cranberry sauce over the crust in the pan. Sprinkle with the reserved crumbs.
Bake 20-30 minutes or until top is golden brown. Cool completely before cutting.