Cranblueberry squares can be served cold or warm. Keep in refrigerator to keep fresh. This recipe goes great with vanilla ice cream or a dollop of whip cream!
**Cranberries are in season September – December. So if you’re making this dish during the cranberry season, you can use fresh cranberries. To do so, instead of using the can of whole berry cranberry sauce, Substitute: 12 ounces of fresh cranberries and mix in ½ c. brown sugar, 1 tsp. of vanilla extract and 1 tsp. lemon extract. Then add this mix to the other ingredients following the recipe above. Taste test the cranblueberry mixture when all the ingredients are mixed together and before you pour it onto the rolled oats. If you find you’d like it a little sweeter, add in a little more brown sugar.