Breakfast doesn’t have to mean a bowl of cereal or a piece of fruit grabbed on the way out the door. Make these cranberry crunch bars ahead of time, and enjoy a crisp-sweet-tart treat any day of the week. It’s also delicious as a dessert – just add crumbled up bars to vanilla or caramel ice cream! The bright red cranberries make it an especially festive and pretty treat for holiday entertaining.
If you like tart treats, reduce white sugar by ¼ cup or use more cranberries – ½ cup or so more will do it. For a sweeter crunch, increase white sugar by ¼ cup and reduce cranberries by 1/2 cup.
- 2 cups cranberries, picked over
- 1 cup rolled oats
- 1 cup packed brown sugar
- ½ cup all-purpose flour
- ½ tsp. salt
- 6 tbsp. unsalted butter, cut into chunks
Preheat oven to 350. Mix dry ingredients in a medium bowl, then cut in butter until mixture resembles coarse crumbs. You can also mix and then cut in the butter using a food processor. Just don’t pulse too much – you want coarse crumbs and pea-sized bits of butter for maximum buttery goodness. Spread half the mixture into a lightly greased 8×8 inch baking dish, top with cranberries, then sprinkle ½ cup sugar on top. Evenly spread remaining crumb mixture on top, then bake for about 60 minutes, or until top is browned and firm. Let cool, slice and serve.