Cranberry Orange Oatmeal Squares: Your New Go-To Breakfast!
Cranberry Orange Oatmeal Squares
Just the thought of Cranberry Orange Oatmeal Squares instantly fills my kitchen with a little burst of sunshine, even on the busiest of mornings! Years ago, I was desperately seeking a breakfast solution that wasn’t another bowl of cereal or a sad piece of toast, craving something substantial, flavorful, and truly a “hug in food form” to start my day.
After many delightful (and a few comical, involving a very sticky counter!) kitchen adventures, these glorious Cranberry Orange Oatmeal Squares became a staple, with their vibrant burst of tart cranberries and bright orange zest nestled in a chewy, satisfying oat base. If you’re as obsessed with this incredible flavor combination as I am, you’ll also adore my Cranberry Orange Quick Bread for the Lazy Baker – another make-ahead marvel!
What’s truly amazing is their versatility; these Cranberry Orange Oatmeal Squares aren’t just for breakfast, they’re perfect as an afternoon pick-me-up or even a healthier dessert, and if you find yourself with an extra bag of cranberries, you absolutely have to check out what I consider the best cranberry walnut cookies! Let’s get baking and add some joyful, effortless deliciousness to your mornings!
Cranberry Orange Oatmeal Squares: Your New Go-To Breakfast!
Course: SnacksCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalWholesome Cranberry Orange Oatmeal Squares are perfect for a make-ahead breakfast or a satisfying snack, bursting with tart cranberries and bright orange zest!
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 tablespoon orange zest (from 1 large orange)
1/4 cup fresh orange juice
1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)
Directions
- Preheat your oven to 375°F (190°C). Grease and flour a 9×13 inch baking pan, or line with parchment paper for easy removal.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the old-fashioned rolled oats, orange zest, fresh orange juice, and cranberries until evenly distributed throughout the dough.
- Press the dough evenly into the prepared 9×13 inch baking pan. A rubber spatula or the back of a spoon works well for this.
- Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Let the squares cool completely in the pan on a wire rack before slicing. This is crucial for them to set properly.
- Once cooled, slice into squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
- A Family Secret: For the brightest orange flavor, zest your orange directly into the brown sugar before adding the butter. Rub the zest into the sugar with your fingers for a minute or two; this releases the oils and infuses the sugar beautifully!
- Prep Ahead Perfection: These squares freeze beautifully! Once completely cooled and sliced, arrange them in a single layer on a baking sheet to flash freeze for about an hour. Then, transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm briefly in the microwave for a quick bite.
- Kitchen Wisdom: Resist the urge to slice these while warm. The squares are quite delicate when hot, and letting them cool completely allows the oats and binders to set, giving you perfectly firm, yet chewy, squares.
