• Preparation
    15 minutes

  • Cooking
    35 minutes

  • Power
    350°F (180°C)

  • Quantity
    un moule carré de 8 pouces

The Cranberry Bliss(cranberry and almond)

Fresh ideas are always welcome. This suggestion for breakfast squares is just like a bowl of oatmeal… but made in the shape of squares. Handy for those hectic mornings. Vegan, gluten free and dairy free, this recipe is a little sneak preview of the culinary possibilities presented in my upcoming second book entitled Bye-bye sucre raffiné, bonjour purée de dattes ! which comes out on 1 November 2018. It was also featured on page 86 of the November issue of Coup de pouce magazine (Quebec).



  1. Preheat oven to 180°C (350°F).

  2. Put all the ingredients into a bowl and stir thoroughly. Simple as that!

  3. Line a square baking dish with parchment paper or lightly grease it, otherwise everything will stick.

  4. Bake for approximately 35 minutes.

  5. Allow to cool and cut into servings.

  6. A great way to start the day!

Storage (in a airtight container)

  • Five days on the counter
  • A good week and a half in the fridge
  • Three months in the freezer

The Cranberry Bliss is an autumn recipe made to warm the soul. When it’s prepared using cranberries sweetened with apple juice (yes, they really do exist), you have every reason in the world to say you TRULY are cooking without any added refined sugar. Hahaha! Before posting a recipe on my blog, I always try it out myself at least 3 times. Here I tested it with the caramel flavoured date puree… mamma mia, I can tell you right now that it’s turned the happiness factor up another notch.

I should also mention that if you’re not gluten intolerant, don’t go tearing your hair out, just opt for the regular rolled oats. Remember, with Madame Labriski, life is always simple. And if you don’t have any cranberries but you’ve got some raisins at the back of the cupboard you don’t know what to do with, you can simply swap one for the other. Enjoy!

Be sure not to miss the release of my 2nd book on 1 November, in which I unleash a whirlwind of possibilities for date puree. I just caaaaaan’t wait.


  • 150 g (1/2 cup) date puree (original or caramel)

  • 230 g (1 cup) vegetable based beverage végétale

  • 40 g (1/4 cup) chia seeds

  • 1 tbsp. pure almond extract

  • 1 tbsp. baking powder

  • 50 g (1/2 cup) powdered almonds

  • 50 g (1/2 cup) gluten-free quick-cooking rolled oats

  • 50 g (1/2 cup) slivered almonds

  • 130 g (1 cup) dried cranberries (or raisins)


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