Here's an easy and delicious breakfast bar recipe. It uses cranberry sauce that you can easily make or use leftover cranberries. If you do not have a tried and tested recipe for cranberry sauce, a recipe is given below. If you decide to make a fresh batch of cranberry sauce, you can use it for other muffin or cookie recipes. We have used leftover cranberry sauce with grilled meats, as a pancake syrup, and as an oatmeal topping along with walnuts, honey, and chia seeds.

OTHER BREAKFAST RECIPES TO TRY: Copycat Belvita Biscuits, Crockpot Steel-Cut Oats, Healthier Pancakes, Peanut Butter Oats Bar, Sourdough Pancakes

Ingredients:

1 3/4 cups all-purpose flour

1 1/2 cups Old-fashioned oats

1 cup packed brown sugar

1 1/2 teaspoon cinnamon

1 cup cold butter, cut into small square pieces

1 cup cranberry sauce (can use leftover cranberry sauce) -recipe below.

Directions:

Start by preheating your oven to 325 degrees. If you do not have left-over cranberry sauce, a recipe is given below. Spray your 9-inch square baking pan with a nonstick spray. Process your oats, flour, brown sugar, and cinnamon using a food processor pulsing 3 times or until well blended. 

Add the cubed butter and pulse about 8 times until the mixture forms a crumbly texture.

Set aside about 1 1/2 cups to 2 cups of the flour-oats mixture. Press all the remaining flour-oat mixture into the greased pan (pressing the sides up the pan).

Drop the cranberry sauce (dollops) and carefully spreading it evenly on top of the crumb crust.

Distribute the reserved flour-oat mixture evenly on top of the cranberry sauce. Bake until the top layer is lightly browned. I baked mine for 60 minutes. Depending on your oven,  you can check by the 45-50 minute mark. I liked my bars with a little crunch on top.

To easily cut the bars, let it cool first and use a metal butter knife or a regular metal knife.

Ingredients:

1 3/4 cups all-purpose flour
1 1/2 cups Old-fashioned oats
1 cup packed brown sugar
1 1/2 teaspoon cinnamon
1 cup cold butter, cut into small square pieces
1 cup cranberry sauce (can use leftover cranberry sauce) -recipe below.

Directions:

• Start by preheating your oven to 325 degrees. If you do not have left-over cranberry sauce, a recipe is given below. Spray your 9-inch square baking pan with a nonstick spray. Process your oats, flour, brown sugar, and cinnamon using a food processor pulsing 3 times or until well blended. 
• Add the cubed butter and pulse about 8 times until the mixture forms a crumbly texture.
• Set aside about 1 1/2 cups to 2 cups of the flour-oats mixture. Press all the remaining flour-oat mixture into the greased pan (pressing the sides up the pan).
• Drop the cranberry sauce (dollops) and carefully spreading it evenly on top of the crumb crust.
• Distribute the reserved flour-oat mixture evenly on top of the cranberry sauce. Bake until the top layer is lightly browned. I baked mine for 60 minutes. Depending on your oven,  you can check by the 45-50 minute mark. I liked my bars with a little crunch on top.
• To easily cut the bars, let it cool first and use a metal butter knife or a regular metal knife.

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