Healthy Vegan Cranberry Crumble Oatmeal Bars
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Never waste leftover cranberry sauce again with this easy recipe! These vegan cranberry crumble oatmeal bars are so good and a perfect day after Thanksgiving snack.
The one thing I never know what to do with the day after a Thanksgiving feast is the cranberry sauce. I am not much of a fan as it is, so I usually end up tossing the leftovers. But waste no more! These cranberry crumble bars are my new tradition!
Too much to eat. Too much to drink. Sound like a familiar post Thanksgiving situation? I can barely function let alone try and figure out what to do with all the poor rejects of the night before. And we all know, no one takes the cranberry sauce.
Well this year, grab it up! Then come home and make these. Ten minutes of prep, then the oven takes care of the rest, all while making your house smell amazing. It’s pretty much a no brainer, time to stop looking up leftover cranberry sauce recipes because this is it.
Making healthy vegan cranberry crumble bars
You don’t need tons of time or unhealthy ingredients to use up that leftover cranberry sauce. All you need is 8 extra ingredients, your leftover sauce and some hungry bellies!
- Mix your cranberry layer and dry ingredients.
- Cut in the wet ingredients (use a fork to get it nice and crumbly).
- Spread it on the bottom of a pan.
- Add the cranberry layer.
- Crumble the rest on top.
- Bake!
Watch for thieves. I had a few, 3 to be exact. Sticky little fingers gave them away. But who can blame them?!
Or try out these other delicious desserts!
Healthy Vegan Cranberry Crumble Oatmeal Bars
Never waste leftover cranberry sauce again with this easy recipe! These vegan cranberry crumble oatmeal bars are so good and a perfect day after Thanksgiving snack.
Servings: 12
Calories: 253kcal
Ingredients
- 1 ½ cups cranberry sauce (perfect way to use leftovers from Thanksgiving)
- 6 tablespoons orange juice (see note)
- 2 cups almond flour
- 1 ½ cups oats , gluten free if needed
- ½ cup coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ¼ cup apple sauce
- ¼ cup almond butter
Instructions
- Preheat the oven to 350 F/ 175 C
- Mix the cranberry sauce and orange juice until combined. It should be thick and jelly like.
- Put the almond flour, oats, sugar, baking powder, and salt in a bowl. Mix well to combine.
- Add in the apple sauce and almond butter. Using a fork, cut them into the dry ingredients until it is nice and crumbly. You don’t want to mix it to make a dough, you want it to be a crumble.
- Put 2/3 of the crumble in a square baking dish. I used 8 x 8 but 9 x 9 would work too, they will just be thinner. Press the crumble down to form a firmer bottom crust.
- Spread the cranberry layer over the top.
- Crumble the leftover crumble over the top. Lightly press into the cranberry layer but don’t flatten. You want it to look like a crumbled topping.
- Bake for 35-40 minutes or until the top is golden brown.
- When done, allow to cool completely before cutting or they will fall apart.
Notes
- If you are using homemade cranberry sauce, make sure it isn’t too thin. If it is then don’t use the juice. I added it in for a better tasting tang, but you don’t have to have it. Also don’t use it if your sauce already has orange juice in it.
- You can use a store bought cranberry sauce. Or even a jelly of some sort.
- To keep this healthier and refined sugar free make sure you use a cranberry sauce that has no refined sugar.
Nutrition
Calories: 253kcal | Carbohydrates: 30g | Protein: 6g | Fat: 12g | Sodium: 101mg | Potassium: 130mg | Fiber: 4g | Sugar: 16g | Vitamin A: 15IU | Vitamin C: 4.3mg | Calcium: 78mg | Iron: 1.4mg
