Cranberries are a funny fruit. People either love them or absolutely hate them. I happen to love them, and you will too in this recipe. I look forward to them around this time of year, we have a family recipe for cranberry sauce that incorporates orange and ginger flavors. I get really excited about them every holiday season. I typically have a serving with my meal (enjoy them so much) say to myself I should have it more often. All of this followed by forgetting the leftovers sitting in the back of the fridge and wasting all that delicious cranberry sauce.
I have now learned to use up those leftovers in more recipes and I know a little bit goes a long way so we all end up with copious amounts of leftovers. There is a plethora of ways you can use up cranberry sauce, but I typically like to use it on sandwiches as sweet addition to savory foods or with my baking.
One thing they go great on is oatmeal, but that in-between Thanksgiving and Christmas time I am always craving more sweet treats and desserts. I decided to dabble and experiment with my giant container of leftover cranberry sauce. These bars are sweet, tart and full of texture. They have no refined sugar and they take little effort to whip up!
– Can I use canned cranberry jelly or canned sauce? Yes! I prefer homemade but you can
– Can I use a different flour for this? Yes! but I haven’t tried all others so be sure to research the amount to substitute your particular flour for
-Can I use regular butter instead of coconut oil? Yes! You can, I have also made this recipe with vegan butter and it turned out great
2 cups old fashioned rolled oats
1 c quinoa flour or brown rice flour
1 c coconut sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c solid butter cut into pieces ( you can also do 1/2 C solid coconut oil with 1/2 C of solid butter cut into pieces)
1.5 cups of your favorite homemade cranberry sauce or 1 can of the cranberry remade jelly/sauce
Preheat oven to 350ºF. In a large bowl mix together the oats, flour, coconut sugar, baking powder, baking soda and salt. Use fingers to massage butter and or coconut butter into the mix until everything is moistened and equally spread throughout. Spoon three-quarters of the oat mixture into a 13″x 9″ pan – other size pans will work, they will just be thicker. Press down on it firmly to form a layer on the bottom evenly.
Add the cranberry sauce in globs and spread it in a thin layer over the oat layer. Sprinkle with the remaining oat mixture and back on the center rack for about 25- 30 minutes. keep a close eye. Once the top starts to brown they are finished. Let them cool and the cranberry center set before cutting into them.