Cranberry oat squares

    Cranberry oat squares

    (47)
    6saves
    40min


    45 people made this

    About this recipe: A quick and easy traybake that everyone will love. Jellied cranberry sauce is topped with a sweet, oat and buttery crumble. Enjoy as is or with custard, cream or ice cream.

    Ingredients
    Serves: 12 

    • 450g cranberry sauce
    • 190g porridge oats
    • 100g plain flour
    • 360g dark brown soft sugar
    • 225g butter, melted

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4.
    2. Combine the oats, flour, dark brown soft sugar and butter. Stir until the mixture resembles coarse crumbs. Spread the cranberries into the bottom of one 20x30cm baking tin. Sprinkle crumb mixture over top.
    3. Bake at 180 C / Gas 4 for 25 minutes. Cool and cut into squares.
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    Reviews & ratings
    Average global rating:
    (47)

    Reviews in English (47)

    by
    58

    This is a good recipe with a few minor adjustments, reduce the butter to 1 1/2 sticks or 3/4 a cup, I reduced sugar to 1 2/3 cups and used only one cup brown and the rest white. I patted half of the crumb mixture on the bottom of a 13x9 pan, used my hands to "crumble" on the cranberry sauce (no need to spread really) evenly, and sprinkled on the rest of the oat mixture on top. I threw in some dried cranberries for texture with the jellied cranberry and topped the whole thing off with 1/2 a cup of chocolate chips. They were AWESOME! No eggs or milk so its great for restricted diets, next I will try it with even less sugar.  -  30 Mar 2005  (Review from Allrecipes US | Canada)

    by
    30

    I agree that these hold together MUCH better if you press half the oat mixture into the pan first, and put the cranberry in the middle. Very tasty. Scale to 2/3, and it fits very nicely into an 8 inch square pan.  -  30 Aug 2002  (Review from Allrecipes US | Canada)

    by
    24

    As written, these are too sweet and full of butter! I read some of the reviews before making it, but its been a while . . . anyway, after it cooled off the butter reabsorbed but holy butter when I took it out of the oven! Good thing I don't need my cholesterol checked this week!. . . . seriously, they are good, but I would halve the butter and halve or 1/4 the sugar. You do not need that much! And thats why they only get 3 stars in my book. However, I did like how the sugar carmelized. Kinda nice and I've never had a cobbler/cookie do that. I made as written, although I toyed with making like cookies as others have. I used a 8x8 pan instead of 9x13 bc I like cobblers and cookies that way. I may make this again, but definitely not with that amount of butter or sugar!  -  27 Apr 2008  (Review from Allrecipes US | Canada)

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