Cranberry Almond Oat Squares

Cranberry Almond Oat Squares

Serves: 24 people
Cooking Time: 1 hour
Cranberry Almond Oat Squares


  • 1 (7-ounce) box Odense Almond Paste, grated
  • 1 cup sugar
  • 1/2 cup (1 stick) cold butter, cut into small pieces
  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond meal/flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2 cups quick cooking oats
  • 2 cups fresh whole cranberries (washed and drained) or frozen
  • 2/3 cup vanilla yogurt
  • 2 eggs
  • 1 tablespoon milk and 1 tablespoon sugar, optional


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Sweet Odense Almond Paste combined with tart cranberries and oats make these squares a flavorful breakfast treat or snack.
  1. Preheat oven to 375 degrees Fahrenheit. Spray a 9x13 pan with baking spray and line with parchment paper so sides overhang. (This helps to lift the whole cake out for cutting into squares.)
  2. In a food processor fitted with a metal blade, combine grated Odense Almond Paste, sugar, butter, flour, almond meal/flour, baking powder, baking soda, salt, and nutmeg. Process until the texture of small crumbs. (This step can be done with a pastry blender, but the texture will not be as fine.) Pour contents into a large bowl.
  3. In the same food processor (don't wash out), combine oats, cranberries, and orange rind. Process until roughly chopped. Add to almond mixture and mix.
  4. Add yogurt and eggs to the processor and mix until well-combined. Pour into the flour mixture and beat with a spoon until dough forms. Add dough to the pan and evenly press into the same thickness.
  5. If desired, brush the top with milk and sprinkle it with sugar. Bake for 28 to 32 minutes until the top is golden and firm to touch. Cool on the wire rack.