Oatmeal Cranberry Bars Recipe

I perfected an Oatmeal Cranberry Bars Recipe that layers oats, tart cranberries and a crumb topping, and I show the easy gluten free swap so you can whip them up for holiday mornings.

I never set out to make the perfect holiday bake, but this Oatmeal Cranberry Bars Recipe kinda happened. Layers of nutty old fashioned rolled oats and bright fresh or frozen cranberries pack more punch than you’d expect, and they travel well so you can toss a square in your bag and call it breakfast.

I kept tweaking after a few disappointing batches, some were disasters, others almost annoyingly good. There’s a texture and tang that sneaks up on you, and once you try it you might start hiding the pan from yourself because they disappear fast.

I promise it’s worth it.

Ingredients

• Rolled oats: whole grain lots of fiber and slow carbs, gives chew and nutty flavor.
• Cranberries: tart bright fruit, adds vitamin C and a lively sour bite, balances sweetness.
• Brown sugar: melts into caramel notes sweet adds moisture and deep molasses flavor.
• Unsalted butter: rich fat makes bars tender, adds buttery flavor and golden crust.
• All purpose or GF flour: binds, gives structure and a neutral bready background taste.
• Orange zest and juice: fragrant citrus oils pop, adds bright sweet tart lift and aroma.
• Pecans or walnuts: optional crunch, healthy fats, toasty flavor adds texture and visual interest.

Ingredient Quantities

• 1 1/2 cups all purpose flour or gluten free 1 to 1 flour
• 3 cups old fashioned rolled oats (gluten free if needed)
• 1 cup packed light brown sugar
• 1 tsp baking powder
• 1/2 tsp fine salt
• 1 cup unsalted butter (2 sticks), melted and cooled
• 1 large egg, beaten
• 1 tsp vanilla extract
• 3 cups fresh or frozen cranberries
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp orange zest (about 1 orange) and 2 tbsp orange juice
• 1/2 cup chopped pecans or walnuts optional
• powdered sugar for dusting optional

How to Make this

1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment leaving an overhang for easy removal, and lightly grease the paper.

2. In a large bowl stir together 1 1/2 cups flour, 3 cups rolled oats, 1 cup packed light brown sugar, 1 tsp baking powder and 1/2 tsp salt until evenly mixed.

3. Pour in 1 cup melted cooled unsalted butter, add 1 beaten large egg and 1 tsp vanilla, then stir until the mixture is moistened and crumbly. Reserve about 1 to 1 1/2 cups of this oat mixture for the topping.

4. Press the remaining oat mixture firmly and evenly into the bottom of the prepared pan to form the crust.

5. In a separate bowl toss 3 cups fresh or frozen cranberries with 3/4 cup granulated sugar, 2 tbsp cornstarch, 1 tbsp orange zest and 2 tbsp orange juice until the berries are well coated. If using frozen berries you can use them straight from the freezer or thaw briefly and drain if you want less liquid.

6. Spread the cranberry filling in an even layer over the crust.

7. Stir 1/2 cup chopped pecans or walnuts into the reserved oat mixture if using, then crumble the rest over the cranberry layer, pressing very lightly so some crumbs stick but you still have some texture.

8. Bake at 350°F for about 35 to 45 minutes, until the top is golden and the filling is bubbling in the middle. Oven temps vary so keep an eye on it near the end.

9. Cool completely in the pan on a wire rack, at least 2 hours so the filling sets. Use the parchment overhang to lift the slab out, cut into bars and dust with powdered sugar if you like. Store in an airtight container at room temp up to 3 days or in the fridge for longer.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. 9×13 inch baking pan and parchment paper (leave an overhang), plus a little butter or nonstick spray to grease
3. 2 large mixing bowls — one for the oat mix, one for the cranberry filling
4. Measuring cups and measuring spoons
5. Rubber spatula and a wooden spoon for pressing and stirring
6. Whisk or fork to beat the egg and mix wet ingredients
7. Small bowl for tossing cranberries or holding the reserved topping
8. Wire cooling rack, sharp knife and cutting board for lifting and slicing the bars

FAQ

Oatmeal Cranberry Bars Recipe Substitutions and Variations

• Egg (1 large): use a flax “egg” — 1 tbsp ground flax + 3 tbsp water, stir and let sit 5 minutes. Binds well but the bars may be a little denser, it’s fine for chewy texture.
• Unsalted butter (1 cup): swap with melted coconut oil or vegan stick butter, use 1:1. If using coconut oil expect a slight coconut note and chill the bars so they firm up.
• All purpose flour: replace with oat flour (pulse rolled oats in a blender until fine) about 1:1, you might need 1-2 tbsp more if the dough seems too wet.
• Cornstarch (for filling): use arrowroot or tapioca starch 1:1. Arrowroot gives a clear, silky filling, tapioca makes it extra glossy and holds up well after freezing.

Pro Tips

– Press that crust good and firm using the flat bottom of a measuring cup or glass so it doesnt crumble when you cut the bars. Parchment with an overhang is your friend, makes lifting it out easy so you dont smash the edges.

– If you use frozen cranberries, toss them straight from the freezer and dont over-thaw, that’ll make the filling soupy. If it’s looking watery, add a little extra cornstarch or simmer the filling a minute on the stove to thicken before you bake.

– Toast the nuts in a dry skillet until fragrant, then chop roughly. Toasting brings out way more flavor, and bigger chunks give the bars a nice contrast to the juicy cranberries.

– Keep an eye on the baking time because every oven is different. Pull the bars when the top is golden and you can see the filling bubbling in the center, not just around the edges, or it might be underdone.

– Let the pan cool completely, at least a couple hours, or pop it in the fridge to speed things up before slicing. Use a hot sharp knife wiped between cuts for neat bars, and wrap leftovers well so they dont dry out.