I love how these breakfast squares are both hearty and full of bright flavor. The cranberries add a pop of tartness, while the toasted almonds give every bite a nutty crunch. The cinnamon and orange zest bring a cozy, citrusy warmth that ties everything together. These bars are easy to prep in advance, freeze well, and make mornings a lot smoother—whether I’m heading out the door or just enjoying a quiet moment with coffee.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Whole wheat flour
Rolled oats (old-fashioned)
Baking powder
Baking soda
Salt
Cinnamon
Dried cranberries
Slivered or sliced almonds (toasted)
Unsalted butter (melted and cooled)
Honey or maple syrup
Eggs
Milk or buttermilk
Vanilla extract
Almond extract
Orange zest (optional but recommended)
Directions
I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, I whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon. Then I stir in the dried cranberries and half the toasted almonds.
In a separate bowl, I whisk the melted butter, honey or maple syrup, eggs, milk, vanilla, almond extract, and orange zest if I’m using it.
I pour the wet mixture into the dry ingredients and stir with a rubber spatula just until everything is combined—being careful not to overmix.
I spread the batter evenly into the prepared baking pan and sprinkle the remaining almonds on top.
I bake for 25–30 minutes, until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
I let the squares cool completely in the pan on a wire rack for at least 20 minutes before slicing them into 12–16 squares.
Servings and Timing
This recipe makes 12 to 16 breakfast squares, depending on how large I cut them. It takes about 15 minutes to prep and 30 minutes to bake, so the total time is 45 minutes—perfect for a weekend batch that lasts through the week.
Variations
I swap cranberries for chopped dried cherries, apricots, or raisins if I’m out.
For extra crunch, I sometimes mix in sunflower seeds or pumpkin seeds with the almonds.
I’ve used coconut oil instead of butter and it works well, especially with maple syrup for a vegan version (using a plant-based milk and egg replacer).
If I’m craving a more dessert-like square, I add a handful of mini chocolate chips.
I use spelt flour or oat flour occasionally for a different whole-grain twist.
Storage/Reheating
Once cooled, I store these breakfast squares in an airtight container in the refrigerator for up to 7 days. They also freeze beautifully—I wrap them individually and freeze for up to 2 months. I reheat in the microwave for about 15–20 seconds for a warm, soft texture.
FAQs
Can I make these squares gluten-free?
Yes, I use a 1:1 gluten-free baking flour blend and certified gluten-free oats. They come out just as tender and delicious.
Are these sweet enough for kids?
Definitely. The honey or maple syrup adds just the right amount of natural sweetness. I’ve even packed these in lunchboxes and they disappear quickly.
Can I make them dairy-free?
Yes, I’ve used almond milk and coconut oil with great results. Just make sure your substitutions are room temperature before mixing.
What’s the best way to toast the almonds?
I toast them in a dry skillet over medium heat for 2–3 minutes, stirring often until golden and fragrant. I let them cool before adding to the mix.
Can I add protein powder?
Yes, I occasionally add a scoop of unflavored or vanilla protein powder to the dry mix. If I do, I slightly reduce the flour or oats so the texture stays soft.
Conclusion
These Cranberry Almond Breakfast Squares are everything I want in a make-ahead breakfast: satisfying, naturally sweet, and full of texture and flavor. They keep me full, fuel my mornings, and are so easy to customize. Whether I’m meal prepping for a busy week or just need something nourishing with my morning coffee, these bars always hit the spot.
