Oat and Jam Bars

I am coming across a lot of Thanksgiving leftover recipes in these days following the biggest food holiday of the year.  This one from Faith at Edible Mosaic offered a great use for the extra cranberry sauce in our refrigerator. My husband is the cranberry sauce creator at our house and he always makes plenty so we have leftovers to use on sandwiches and sometimes as a ice cream topping. I was thrilled to find this recipe to use as a breakfast brunch item for this long holiday weekend.  I added orange zest to the glaze to complement the cranberries.  What are your favorite recipe recreations after Thanksgiving?

Oat and Jam Bars


Cranberry Oat Jam Bars

Adapted from a recipe by an Edible Mosaic

  • 1 c of cranberry sauce or your favorite jam heated to a spreadable consistency
  • 1/2 c cold butter cubed into small pieces
  • 1 3/4 c all purpose flour
  • 1/4 tsp baking powder
  • 3/4 c sugar
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp molasses
  • 2 large eggs
  • 1 c rolled oats

Preheat oven to 350 degrees.  Line an 8" baking dish with 2 pieces of overlapping parchment paper to allow for easy removal of the cooked bars.

Taste the cranberry sauce to make sure it is to your desired sweetness. 

Using 2 knives or a fork cut butter into flour or take the less elegant route that I do and just work it together with your fingers until it reaches a course crumb consistency.  Using a fork, stir in baking powder, sugar, vanilla and molasses. Mix in eggs and oatmeal.

Take 2/3rds of the dough and press to the bottom of your baking dish, using the greased bottom of a measuring cup to press the dough into place makes this step a lot easier.   Spread the cranberry sauce (or jam) in an even layer and top with remaining dough by dolloping with spoonfuls of the remaining dough.

Bake until golden, about 45 minutes.  Cool completely before adding glaze (recipe below).

For the icing:

1/2 c of powdered sugar

1/2 tsp orange zest

1/2 tsp juiced orange

1 tsp water (plus more for desired consistency)

Combine sugar, zest, juice and water with a small whisk.  Add water in 1/2 tsp increments until desired consistency is reached. Drizzle over bars and slice when set.

Oat & Jam Bars with Cranberry Sauce