This post may contain affiliate links. Please read our disclosure policy.
Transform your leftover cranberry sauce into another delicious gluten-free bars. These bars have the perfect balance of tartness and sweetness, making them perfect for breakfast or as snacks.
These gluten-free cranberry sauce bars are proof that leftovers can become the star of the show. Easy to make, endlessly versatile, and full of holiday flavor, they’re sure to become a new tradition in your home.
Why You’ll Love These Bars
1. Zero Waste: They’re a creative way to use leftover cranberry sauce.
2. Gluten-Free Goodness: Almond and oat flours provide structure while keeping the bars gluten-free.
3. Balanced Flavor: It’s not overly sweet, and the tangy cranberry sauce provides a delightful contrast to the nutty, buttery crust.
4. Quick and Easy: Ready in about 30 minutes of baking time.
Gluten-Free Leftover Cranberry Sauce Bars
Ingredients
- 110 g unsalted butter softened
- 85 g almond butter
- 30 ml maple syrup
- 150 g rolled oats
- 120 g almond flour
- 120 g oat flour
- 90 g granulated sugar
- 1 tsp baking powder
- ½ tsp fine sea salt
- ½ tsp vanilla extract
- ½ tsp almond extract
- ½ tsp ground cinnamon
Filling:
- 2 cups cranberry sauce
Instructions
- If your cranberry sauce is not thick, pour it into a saucepan and simmer over medium-low heat to cook off extra liquid until you have a thick consistency like a jam. This is important as it affects the outcome of the bars. Set aside to cool down while you prepare the base and the topping
- Line an 8 x 8 inch square pan with parchment paper sling overhang by the sides for easier removal
For the base and topping:
- Make sure the butter is soft. I usually take it out from the fridge 30 minutes to an hour before using it. Cut it into smaller pieces also helps to soften it faster
- Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven
- Combine the oats, almond flour, oat flour, sugar, baking powder, salt, vanilla extract, almond extract, and ground cinnamon in another large bowl
- Combine the soft butter with almond butter and maple syrup. Stir with spatula until well combined and creamy. Add the oat mixture and stir to combine. It won't come together yet. Use your clean hand to mix everything to form a dough
- Divide the dough into two equal portion. Press half of the dough firmly onto the base of the pan, corner to corner. Make sure to press really firmly so that it stays together when you cut it
- Spread the thickened cranberry sauce over the surface evenly. Crumble the other half of the dough evenly on top of the cranberry sauce and use your hands to gently but firmly press it down to cover it evenly across the surface. Press it down so it will stick together and won't fall apart
Bake:
- Put the pan on the middle rack and bake for 30 minutes until the edges are golden brown.
Cool down:
- Remove from the oven and place on a cooling rack. Let it cool in the pan completely. Do not attempt to cut the bar when it's still warm. It will crumble. Once it has cooled down, I like to cover the pan and put it in the fridge and cut it the next day. I find it even easier to cut this way
Serving:
- Cut into 12 servings. You can cut into 9 if you prefer a larger piece
*Nutrition facts are just estimates and calculated using online tools*
Ingredients and substitutions
1. Butter
I use unsalted butter. You can also use vegan butter or coconut oil. Softened coconut oil can be challenging to achieve because it either stays very solid or melts. You can soften it on the countertop at a slightly warmer place.
2. Almond butter
I have tried using peanut butter and sunflower butter. I haven’t tried other nut butter, but I don’t think it would be an issue. If you do try a different kind, please report back 🙂
3. Rolled oats
Rolled oats or quick-cooking oats can work. Do not use steel-cut oats or instant oats
4. Oat flour
You can use store-bought oat flour or grind your own. Just make sure it’s powdery fine in consistency
5. Granulated sugar
These bars aren’t overly sweet, but it’s up to you if you want to cut down on sugar. I find the amount in the recipe is good enough
6. Baking powder
The addition of baking powder makes the top part crunchy and airy
7. Salt
I use fine sea salt. They round up the overall flavor. So I don’t recommend omitting it
8. Vanilla extract and almond extract
I highly recommend these two. They add nice flavors
9. Ground cinnamon
If you don’t like cinnamon, you can omit or add other spices of your choice if you like
10. Leftover cranberry sauce
If you don’t have leftover cranberry sauce and want to make this recipe, you can use about 340 grams (1 cup + 2 Tbsp) of any jam of your choice
Tips for Success
1. Cooling is Key: The bars need to cool fully to set properly, making them easier to cut without crumbling.
2. Thickening the Cranberry Sauce: If your sauce is too liquid, simmer it on the stovetop to reduce excess liquid. Let it cool before spreading.
3. Press Firmly: Press the bottom layer firmly to ensure it holds together when layering the dough. The top layer can be more loosely crumbled for texture.
Serving Suggestions
1. Breakfast on the Go: Pair with coffee or tea for a quick, satisfying morning bite.
2. Afternoon Snack: Perfect for a mid-day pick-me-up, especially during the holiday season.
3. Dessert: Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a cozy treat.
Storing the Bars
1. Room Temperature: Store in an airtight container for up to 3 days.
2. Refrigerator: Keep for up to a week in a sealed container.
3. Freezer: Freeze individual bars wrapped in parchment paper and stored in a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.
