These are great for a quick breakfast or just an afternoon snack. We made these in our café and they were always a winner. I buy lots of cranberries in the Fall and freeze them so I can make them all year long.



2 bag (12 oz) fresh cranberries

½ cup sugar

¼ cup water

2 cups old fashioned rolled oats

1-1/2 cups all-purpose flour

1t. cinnamon

½ t. salt.

16T. unsalted butter, softened

1-1/2 cups light brown sugar

1 large egg, room temperature

¾ cup chopped pecans


Bring cranberries, water and sugar to boil in saucepan. Cook until the cranberries have popped and thickened. Cool for 30 minutes.
Preheat oven to 325*. Spray 13×9 inch baking pan with non- stick spray, you can also use foil.
Make a sling out of parchment paper and spray the paper.
In medium bowl, mix oats, flour, cinnamon and salt.
Using a mixer, beat butter and brown sugar until light and fluffy.
Add egg and mix until combined. On low speed, add oat mixture.
Put two-thirds of the dough in baking pan. Spread cranberry mixture over dough. Add pecans to remaining dough and spread over top or cranberries.
Bake for 40 to 45 minutes. Cool for 2 hours. Cut and serve or freeze.



Prep Time

30 minutes

Cooking Time

45 minutes