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