Cranberry Almond Breakfast Squares
These hearty cranberry almond breakfast squares are soft, spiced, and perfect for meal prep—ideal for a grab-and-go morning start.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12–16 squares
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup whole wheat flour
1 cup rolled oats (old-fashioned)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 cup dried cranberries
½ cup slivered or sliced almonds, toasted
½ cup unsalted butter, melted and cooled
½ cup honey or maple syrup
2 large eggs
½ cup milk or buttermilk
1 teaspoon vanilla extract
½ teaspoon almond extract
1 teaspoon orange zest (optional but recommended)
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line with parchment paper.
In a large bowl, whisk together flour, oats, baking powder, baking soda, salt, and cinnamon. Stir in dried cranberries and half the almonds.
In a separate bowl, whisk together melted butter, honey/maple syrup, eggs, milk, vanilla, almond extract, and orange zest.
Pour wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—do not overmix.
Spread the batter evenly into the prepared pan. Sprinkle remaining almonds on top.
Bake for 25–30 minutes, or until the edges are golden and a toothpick comes out with moist crumbs.
Cool completely in the pan for at least 20 minutes before slicing into 12–16 squares.
Notes
Do not overbake—look for moist crumbs, not a clean toothpick.
Room temperature eggs and butter improve texture and flavor.
Store cooled bars in an airtight container in the fridge for up to 7 days.
Can be individually wrapped and frozen for up to 1 month.
Find it online: https://allrecipesmade.com/cranberry-almond-breakfast-squares/
