These cranberry-crumble oat squares are the best part of holiday leftovers. 
You'll never wonder what to do with extra cranberry sauce again.
‘Tis the season for leftovers—including cranberry sauce. And what do you do with leftover cranberry sauce once the turkey sandwich fixings have all been eaten? Hard to say. Until now. You'll want to double the cranberry sauce recipe next year to make sure you have the surplus for these cranberry-crumble oat squares.
If you're a fan of date squares, these are their tart and festive cousin.
Ingredients for Cranberry-Crumble Oat Squares
Base and topping:
1 cup all-purpose or whole wheat flour, or a combination
1 cup oats
3/4 cup packed brown sugar
1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter
1 cup cranberry sauce (homemade or store-bought)
Instructions for Cranberry-Crumble Oat Squares
- Preheat oven to 350°F. Grease an 8 x 8” pan with baking spray.
- In the bowl of a food processor, combine flour, oats, brown sugar, baking soda and salt. Add the butter and pulse until mixture is well combined and crumbly. (NOTE: If you don't have a food processor, mix with a fork or your hands in a bowl, until mixture resembles coarse crumbs.)
- Press a little more than half of the crumb mixture into the prepared pan.
- Spread cranberry sauce over crust, then sprinkle with remaining crumbs (break clumps up for more coverage). Bake for 40 minutes, until topping is pale golden and cranberry sauce is bubbly around the edges. Cool in the pan on a wire rack before removing and slicing.
Makes 16 squares.
