about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    EmilyBMalone@gmail.com

    Search

    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.



Vegan Cranberry Crumble Bars.

When I was growing up, we had a tradition in my family that on your birthday, my mom would make your favorite meal.  For years and years, my meal of choice was flank steak, green beans, and baked potatoes.  Simple, but exactly what I wanted.  As I got older, I pushed the limits of this generous birthday offer.  I believe the final time we got our birthday dinner of choice was the year I announced that I wanted Thanksgiving.  And God love her, my mom totally did it.  Mashed potatoes, stuffing, veggies, turkey breast, and a big bowl of cranberry sauce. 

So this is my really long-winded way of telling you that I absolutely LOVE Thanksgiving.  Like can’t get enough, and there can never be too many leftovers.  I know some people tire of it after a few days, but I think I could eat it year round. 

In a perfect world, I would have posted this last Friday.  A what to do with leftover cranberry sauce after Thanksgiving type of recipe.  Although let’s be honest.  Is there ever leftover cranberry sauce?  We celebrated our holiday in Connecticut, so there are no leftovers at our house.  But there are, however, leftover fresh cranberries.  From sauces and recipes that were not made before we departed.

The cranberries stared at me for a few days before I thought of a good way to use them…

Vegan Cranberry Crumble Bars by Daily Garnish

I remade cranberry sauce, just like the sauce we made on Thanksgiving, and turned it into a delicious dessert.  Tart cranberry filling, sugary crumbly topping.  Vegan and even gluten-free (just use GF oats!).  These are a great treat to help kick off the holiday season!

Vegan Cranberry Crumble Bars

by Emily Malone

Prep Time: 25 minutes

Cook Time: 30 minutes

Ingredients (9 squares)

    For the Cranberry Sauce Filling
    • 1 12oz bag fresh cranberries (about 2 cups)
    • 1 cup orange juice
    • 2 tablespoons maple syrup
    For the Crumble
    • 1.5 cups rolled oats
    • 1.5 cups almond meal
    • 1/2 cup coconut oil
    • 1/4 cup brown sugar
    • 1/4 cup maple syrup
    • 1 teaspoon cinnamon
    • 1/2 teaspoon sea salt

    Instructions

    Preheat the oven to 350 degrees. In a saucepan, combine cranberries, orange juice, and maple syrup. Heat over medium-low heat, until sauce is bubbling and berries are bursting. Allow sauce to simmer for about ten minutes while it thickens. If you like your cranberry sauce on the sweeter side, add more maple syrup if needed. The crust and topping are pretty sweet, so I like the filling to be a bit more tart.

    Transfer to a small dish to cool (or if you are lazy like me, just put the whole sauce pan in the refrigerator. Allow to cool for 10-15 minutes.

    While the filling is cooling, make your crust and topping. Add all crumble ingredients to a food processor and pulse until it is all combined, and the oats are relatively ground.

    IMG_1103 (640x427)

    Spread half the crumble mixture into the bottom of a greased baking pan (I used an 8×8 square). Press down with a spoon or spatula so that crust is packed down well.

    IMG_1106 (640x408)

    Next spoon the cranberry sauce mixture over the crust, spreading evenly across the pan.

    Vegan Cranberry Crumble Bars by Daily Garnish

    Take the second half of the crumble mixture, and sprinkle evenly over the cranberries. Try to cover as much of the top as you can.  Bake at 350 degrees for 30 minutes. The top should be golden brown, and the sauce should be bubbling! Allow the bars to cool completely before slicing. You have been warned. If you cut into it before it cools, the filling will still be runny, and the bars won’t hold together.

    Vegan Cranberry Crumble Bars by Daily Garnish

    You can cool on the counter, or even in the fridge. One it is cooled and set, slice into bars or squares. Enjoy!

    Vegan Cranberry Crumble Bars by Daily Garnish

    Casey and I have been devouring these at an alarming rate.  And as I type this, I am eyeing the pan across the room, doing my best to hold out for an after dinner dessert.  Although I know I will never make it that long.

    Vegan Cranberry Crumble Bars by Daily Garnish

    The oats and fruit make this feel healthy, even though it’s definitely still dessert.  Although I could see serving these on Christmas morning too – a sweet treat to enjoy for breakfast by the tree. 

    Vegan Cranberry Crumble Bars by Daily Garnish

    Our local grocery stores our overrun with extra Thanksgiving supplies, and cranberries are on super sale.  I’m going to grab a few bags and toss them in the freezer, so I can quickly throw this together next time I host mom’s group or have friends over.

    Vegan Cranberry Crumble Bars by Daily Garnish

    As always, enjoy!

    Powered by Recipage
    Related Posts Plugin for WordPress, Blogger...

    63 Comments so far
    Leave a comment

    Julie (A Case of the Runs)     at 3:31 pm

    Looks great! Fresh cranberries rarely seem to appear in desserts, except with the icky orange stuff! My wedding cake had cranberry and a white chocolate exterior… mmmm.

    [Reply]

    Becky White     at 3:36 pm

    These sound great! I made your Brussels Sprouts with Cranberries for Thanksgiving and they were the hit of the meal. Thanks for all your good recipes!

    [Reply]

    Ashley @ My Food 'N' Fitness Diaries     at 3:43 pm

    Yummm! I have an extra bag of cranberries from Thanksgiving waiting to be used up. Definitely giving this a go this week!

    [Reply]

    Caroline     at 4:01 pm

    Oh my this looks so wonderful!! Thanks for sharing.

    [Reply]

    Ashley M. [at] (never home)maker     at 4:07 pm

    This looks like a delicious recipe. But I love your story most of all. That’s so cute! Also, steak used to be one of my favorite meals, too. So weird, right?!

    [Reply]

    Joe @ The Frolicking Fells     at 4:11 pm

    This is a great recipe! My wife and I were involved with a fundraising dinner for a nonprofit for which both of us work earlier in December, and the centerpieces for each table utilized fresh cranberries. After the event, we were able to take all of the cranberries home and although we have been eating them steadily we still have several pounds of cranberries in our freezer! This recipe looks like a great way to use some of them…

    [Reply]

    Laura @ She Eats Well     at 4:16 pm

    I love the simplicity of this recipe! I agree, cranberry bars for breakfast…year round :)

    [Reply]

    Rachel (Two Healthy Plates)     at 4:31 pm

    I love cranberry desserts – this sounds wonderful!

    [Reply]

    Mary Beth     at 4:33 pm

    Brilliant! I was wondering what in the world to do with my leftover cranberry sauce. a GF crust makes it even better. Can’t wait to try these.

    [Reply]

    Venessa     at 4:52 pm

    Thank you for this delicious looking recipe! I have been trying to decide what new recipe to make first for the holidays and this is absolutely it! Thanks, Emily. :)

    [Reply]

    Alex @ Raw Recovery     at 5:35 pm

    Cranberries are the best part of Thanksgiving. I wish that I could reach through my screen and grab one of these. They look amazing.

    [Reply]

    Christine     at 5:40 pm

    Looks amazing! I’m totally making these this weekend!

    [Reply]

    Alyson     at 5:51 pm

    “…there can never be too many leftovers. I know some people tire of it after a few days…”

    I REFUSE TO BELIEVE. Who could tire of food so delicious?

    [Reply]

    Sarah Crosby     at 6:15 pm

    I agree, Thanksgiving meal is the best. I get so sad when the last of the leftovers are gone. These look amazing. I still have cranberries from Thanksgiving in my fridge… I know what to do with them now!

    [Reply]

    Liz     at 6:23 pm

    These look amazing. I see myself eating one with coffee every morning before my real breakfast. Kind of like when I made your Ginger Spiced Pear Bread. I have a few holiday cookie exchanges coming up. If you have any vegan cookie recipes to share I’d love them! Your recipes never disappoint!

    [Reply]

    Heather (Heather's Dish)     at 6:24 pm

    Crumble bars of any kind are by far one of my favorite desserts – the tangy/sweet combo is the BEST!

    [Reply]

    Rachel     at 6:32 pm

    Heh – we ALWAYS have leftover cranberry sauce. My dad used to cook holiday community dinners and holiday dinners at seniors’ centres, and he hasn’t quite got the hang of moving from cooking for 80 to cooking for 18!

    [Reply]

    Meagan     at 6:34 pm

    I feel the same way about Thanksgiving!! I can’t get enough of the leftovers!! What grocery stores are you referring too? I should stock up on cranberries but didn’t notice it last time when I was in QFC :D

    [Reply]

    Cherise     at 7:57 pm

    Love that this is also GF! We’ve been having gluten issues in my family and it is often hard to find GOOD vegan, GF recipes. Would LOVE to see more scattered here and there! I will definitely be making these soon! Your recipes are always delish!

    [Reply]

    Army Amy*     at 12:26 am

    Dying to make this! It seems like something that would be tricky, but your steps are so simple.*

    [Reply]

    Michelle@Peachy Palate     at 12:36 am

    I want one or possibly two for breakfast! They look yum!

    [Reply]

    Stephen@HappyHeart     at 4:15 am

    These look DELICIOUS!!! We don’t make enough use of cranberries in Ireland! Might just have to make these for the restaurant!

    [Reply]

    Luvwhatyoudo     at 5:40 am

    Those look fantastic! What a simple and heartwarming recipe!

    [Reply]

    Jennifer @ Peanut Butter and Peppers     at 6:28 am

    Yummy! I love these kind of crumble bars!!

    [Reply]

    Katie @ Soulshine and Sassafras     at 6:36 am

    Ooh this looks delish.

    [Reply]

    Leah     at 6:39 am

    Cranberries are our only export here in Massachusetts so I have some in the freezer waiting for something yummy to make. This looks great to take to a potluck!

    [Reply]

    Kristonlion     at 9:03 am

    Could you write a cookbook!? I want to try everything! I don’t know why, I do better with a book :)

    [Reply]

    afarmerinthedell.com     at 9:09 am

    These sound great! Thanks for the recipe!

    [Reply]

    Erica @ Coffee & Quinoa     at 9:47 am

    We had the same birthday dinner tradition in my family! I usually chose Cuban black beans and yellow rice. These cranberry crumble bars look amazing!

    [Reply]

    Jen@HealthyFoodandFamily     at 10:56 am

    My stomach is totally growling at me right now, these look incredible! can’t wait to make them, thanks :)

    [Reply]

    Kelly     at 11:17 am

    You’re recipe looks great and sounds good, I’m alwasys looking for a healthyish sweet to have with coffee! I’ve never really worked with fresh cranberries but I just tried chocolate covered fresh cranberries and they are so good! My friend just melted a bowl of baking chocolate in the micro and covered freshly washed/rinsed cranberries. Stirred so they are evenly distributed and let them set. The heat of the chocolate softens up the cranberry a bit and they are super yummy! She said she’s had them with both white and dark chocolate. I tried them once and included whole almonds too. Might want to try it!

    [Reply]

    Kaitlin @ A Taste of Bulmer     at 11:27 am

    These look amazing! Question… do you have a substitution for the almond flour? I’m allergic to all nuts, but I really want to make your bars!

    [Reply]

    Emily Malone Reply:

    I think just regular AP flour would work, or whatever type of flour you prefer!

    [Reply]

    Emily Malone Reply:

    Coconut flour would also probably work well!

    [Reply]

    afarmerinthedell     at 12:28 pm

    Hey Emily! I think you met my sister Amy at barre3 today. I hope you survived the class. It’s a killer! We are huge fans of your blog. Been following for a few years now. Keep up the great work and yummy recipes!!!

    [Reply]

    Emily Malone Reply:

    Too funny! YES! We did the Barre workout and OMG it was brutal! I am shaky and my arms were dying trying to carry Cullen around BabiesRUs afterward, haha. Your sister was so great, and I’m excited to try another class soon.

    [Reply]

    Lauren     at 12:35 pm

    Made these this morning! Recipe came together so quickly and my moms’ group chowed down so no left overs:( Thank you!!!

    [Reply]

    Emily Malone Reply:

    Yay so happy to hear it! Happy to help feed another group of hungry moms. :)

    [Reply]

    Malia     at 1:20 pm

    These were delicious! I subbed apple cider since I was out of OJ and they were still good.

    Thanks for the great recipe!

    [Reply]

    Emily Malone Reply:

    So glad to hear it! Thanks for letting me know!

    [Reply]

    Heidi - Apples Under My Bed     at 2:32 pm

    Gorgeous! Great idea :)
    Heidi xo

    [Reply]

    Emily @ www.main-eats.com     at 3:10 pm

    Wow-beautiful and I bet they taste amazing! I adore cranberries and this is a fun, new way to use them!

    [Reply]

    Bri     at 7:55 pm

    Emily, do you have a good substitute for almond meal? My mom is allergic to nuts, but I’ve been trying to introduce my parents to more vegan foods in the hopes they become vegetarians. Thanks!

    Also, I made the cranberry-orange brussel sprouts for thanksgiving without the walnuts and they were a huge hit so thank you!

    [Reply]

    Bri Reply:

    Nevermind! I just read the comments!

    [Reply]

    Joy     at 8:27 am

    These look absolutely delicious. I just added cranberries to my shopping list and plan to bring these as my dish for Christmas breakfast.

    [Reply]

    Julie     at 9:12 am

    So awesome that your mom went all out & made you Thxgiving for your b-day! Love it!

    [Reply]

    Danielle     at 12:41 pm

    My mom does the same thing! When I was a kid the request was typically homemade pizza. I’d have a slumber party and she’d make like 4 pizzas.

    Since growing up and moving away, if I’m lucky enough to be “home” for a birthday the request is often a recipe of her’s that I remember from childhood. Potato soup, stuffed pasta shells, or crab enchiladas are a few that come to mind.

    One of my sisters requested a meal quite similar to Thanksgiving once. My mom even got out the China we typically only use for Thanksgiving and Christmas. Aw, memories!

    [Reply]

    Laurie     at 11:28 pm

    I notice that many of your recipes use coconut oil…is there a reason you prefer it? What sub do you recommend if it’s not on hand?

    [Reply]

    Molly Reply:

    Totally second this and would love to know a coconut oil substitute!

    [Reply]

    Emily Malone Reply:

    You could use Earth Balance or butter instead, if you prefer. Coconut oil has been shown to be a really healthy saturated fat (in moderation, obviously), and it’s great in baking!

    [Reply]

    Emily Malone Reply:

    It’s been shown to be a healthy saturated fat, when used in moderation. It’s also great in baking – both for moisture and flavor! If not, sub in Earth Balance or butter.

    [Reply]

    Carol     at 8:15 pm

    Just the perfect recipe for my leftover cranberry sauce. I’ve already made it twice this week! Everyone loves it.

    [Reply]

    Emily Malone Reply:

    So glad to hear it! We’ve made it twice too. :)

    [Reply]

    Fernanda     at 6:47 pm

    Just made this recipe and half was gone before it even cooled! Soo easy, healthy-ish, and delicious!

    I did not have almond flour so I just processed my almonds, and I did not have oj so I subbed with cranberry juice instead.

    It came out amazing and I will be making it again (Maybe with banana filling next time). Now that the bars have cooled they seem to be holding together pretty well!

    This would be amazing with some vanilla ice cream too!

    [Reply]

    Emily Malone Reply:

    Thanks for letting me know! And YES to the ice cream. Totally agree, and wish I’d had some before I ate the whole pan. :)

    [Reply]

    Liz     at 5:09 pm

    I used whole wheat flour. They are awesome but I wish I would have just processed some almonds for better texture. They weren’t as crumbly as I wished.

    [Reply]

    anne     at 7:04 pm

    made it- liked it!! :) thank you for sharing!

    [Reply]

    Sharon     at 5:02 pm

    This looks delicious! I love anything with cranberries or oatmeal. Will make this for the holidays!

    [Reply]

    Marina     at 1:54 pm

    I’ve made this twice and just wanted to let you know how amazingly delicious this is! What a great way to use up some cranberries. It’s so hard not to eat the whole pan of these :)

    [Reply]

    Jenny     at 9:15 pm

    These are awesome! I’ve made them 3x in 4 days. The pan disappeared in an hour the first night. Oops

    [Reply]

    Elyse     at 8:09 pm

    These were fabulous. I’m so sad they’re gone. I need to find more cranberries at my grocery store because they need to come back to my house (and belly!).

    [Reply]

    Monica     at 9:48 pm

    I have made these twice, both times with leftover homemade cranberry sauce. They are so delicious!! Thank you very much for this recipe – now my cranberry leftovers never go to waste!

    [Reply]

    Belinda     at 8:26 am

    Emily,

    I made these this past weekend, and my husband and I absolutely love them. I had to sub flour for the almond meal, cause I couldn’t make myself pay the ridiculous price they were asking for the almond meal at Walmart. But the recipe was still delicious.

    My husband says this recipe is one of the best deserts I’ve ever made :) So thank you!

    [Reply]

    TrackBack URI

    Leave a comment

    (required)

    (required)




      Welcome.

      A resource for healthy recipes, cooking tips, and inspiration for active living. Welcome!

      @DailyGarnish

      On Babble.

      On Facebook.

      On Twitter.

      Favorite Things

      On My Recipage.

      Categories




    © 2014 Daily Garnish
    All content is protected by copyright. Please do not reproduce in any form.
    Blog design by Splendid Sparrow