About this Recipe For when you have cranberry sauce leftovers you don’t want to waste.  Or make new cranberry sauce from scratch – this dessert is worth it! The pecans add just the perfect amount of buttery nuttiness.

Servings: 8 Preparation: 5 minutes Cook time: 30 minutes

Cranberry Oat Bars

Ingredients: 3 c all purpose flour 1 ½ c quick oats 1 c granulated sugar 1/4 c dark brown sugar 1 tsp baking powder ½ tsp kosher salt 1 egg 1 cup flavorless oil 1 tsp pure vanilla extract 1/3 c chopped pecans Leftover cranberry sauce If making cranberry sauce from scratch: Simmer 12 oz cranberries in 1 cup of white sugar and 1 cup of orange juice over medium heat until cranberries pop.

Directions: 1. Preheat oven to 350°F. 2. In a mixing bowl, combine the flours, oats, sugars, baking powder and salt; whisk to incorporate. In a small bowl, combine egg, oil, and vanilla. Add the wet ingredients to the dry ingredients, mixing until a dough forms. 3. Remove half of the mixture into a bowl and add the pecans. Reserve for topping. a 4. Press the remaining batter into a parchment lined quarter baking sheet or a 9×13 pan. 5. Spread cranberry sauce over the bars (if the sauce is watery, cook in a pot until thickened); top with pecan crumble. 6. Bake for 30 minutes or until browned. Cool completely; cut into squares.