Cranberry Oatmeal Bars

These Cranberry Oatmeal Bars are a perfect balance of tart fruity filling and a buttery oat crust. They make a wonderful treat for snack time or dessert and have become my go-to recipe every holiday season. They are easy to prepare and come together with simple pantry ingredients.

I first baked these bars to bring to a family gathering and now everyone asks me to make them whenever cranberry season arrives. The combination of warm cinnamon and tart cranberry is simply irresistible.

Ingredients

• Melted unsalted butter: this creates a rich and tender crust, make sure it is fully melted but not hot
• All-purpose flour: you can swap for gluten-free flour if needed, choose a type suitable for baking
• Old-fashioned rolled oats: they give the bars texture and wholesome flavor, certified gluten-free oats are ideal for those avoiding gluten
• Cinnamon: adds warmth and depth to the flavor profile, fresh ground if possible
• Salt: balances sweetness and enhances other flavors, use fine salt for even distribution
• Light brown sugar: packed to add moisture and caramel notes, use natural brown sugar for best texture
• Whole cranberry sauce: either canned or homemade works well, having some whole cranberries intact adds to the tart texture
• Ice cream or whipped cream: optional but highly recommended to serve alongside these bars for a creamy contrast

Instructions

Preheat the Oven and Prepare the Pan:

Set your oven to 350 degrees Fahrenheit and line an 8 by 8 inch metal baking pan with parchment paper. This helps prevent sticking and makes for easy removal of bars.

Mix Dry and Wet Ingredients for Crust and Crumble:

In a large bowl, combine the melted butter, flour, oats, brown sugar, cinnamon and salt. Stir to create a dry and sandy mixture with some larger crumble chunks visible. This mixture forms both the crust and the topping.

Reserve Some Crumble for Topping:

Take a heaping cup or about one and a half cups of the crumb mixture out and set aside for later as the topping.

Press the Crust into the Pan:

Transfer the remaining crumb mixture into your lined pan. Use your fingers or a spatula to press it evenly into the bottom forming a compact crust layer.

Add the Cranberry Layer:

Spread the entire can or batch of whole cranberry sauce evenly over the pressed crust. The sauce may be thick and chunky with whole berries, so be gentle but thorough.

Top with Reserved Crumble:

Sprinkle the reserved crumb mixture over the cranberry layer. You should still see some cranberries peeking through; this is just right.

Bake Until Golden and Bubbling:

Place your pan in the oven for about 50 to 55 minutes. Watch carefully near the end. If the topping starts to brown too quickly about 15 minutes before it is done, tent it loosely with foil to prevent burning. The bars are ready when the topping is golden and you can see the cranberry filling bubbling at the edges.

Cool Completely and Slice:

Remove the bars from the oven and allow them to cool for at least one hour. Use the parchment paper overhang to lift the whole slab out of the pan and place on a wire rack or cold surface. If you want to speed cooling, placing the bars in the freezer briefly helps. When fully cool, cut into squares and enjoy. Serve with ice cream or whipped cream if desired.

My favorite part of this recipe is the crumb topping It creates such a nice buttery crunch against the chewy oats and tart cranberry filling. I always think of the first time I made these bars and how they disappeared almost immediately at a family potluck It’s a guaranteed crowd pleaser.

Storage Tips

Store these bars at room temperature in an airtight container for up to three days. If you want to keep them longer, wrap them tightly in plastic wrap and freeze for up to three months. Thaw overnight in the fridge and bring to room temperature before serving or enjoy chilled for a firmer texture.

Ingredient Substitutions

For a gluten-free version replace all-purpose flour with an all-purpose gluten-free flour blend and ensure the oats are certified gluten-free. Light brown sugar can be swapped with coconut sugar for a lower glycemic index option. If you do not have canned cranberry sauce, use homemade cranberry preserves or a mix of fresh cranberries cooked down with sugar until thick.

Serving Suggestions

These bars are fantastic on their own but elevated when served with a scoop of vanilla ice cream or a dollop of whipped cream. You can also plate them alongside a cup of hot tea or coffee for a comforting afternoon treat.

This recipe is a holiday favorite that delivers both flavor and texture in every bite. Enjoy making and sharing these delightful bars!

FAQs about Recipes

→ Can I use gluten-free flour for these bars?

Yes, you can substitute all-purpose flour with a gluten-free blend to make the bars suitable for gluten-sensitive individuals.

→ What type of oats is best to use?

Old-fashioned rolled oats provide the ideal texture and hold up well during baking, contributing to a hearty crumb.

→ How can I prevent the crumble topping from burning?

If the topping browns too quickly, cover the pan loosely with foil for the last 15 minutes of baking to avoid burning.

→ What can I serve alongside these bars?

These bars pair wonderfully with a scoop of ice cream or a dollop of whipped cream for added richness.

→ Is it possible to make homemade cranberry sauce for this dish?

Absolutely, a fresh cranberry sauce made with cranberries, sugar, and a splash of water is a great alternative to canned sauce.