Cranberry Oatmeal Bars

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4.6 from 99 votes

Cranberry Oatmeal Bars combine a tangy cooked cranberry filling with a crumbly oat and flour crust that bakes into golden bars. The filling, infused with orange juice and optional zest, thickens as it simmers, while the oat crust provides a sturdy, slightly chewy texture with crunchy bits from the topping sprinkle. These bars are convenient to make ahead and keep well, making them suitable for snacking or dessert throughout the week.

Prep Time

10 mins

Cook Time

47 mins

Total Time

57 mins

Servings: 9 servings

Calories: 313 kcal

Course: Baked Goods

Cuisine: American

Ingredients

Cranberry Filling

2 cups cranberries fresh
2 teaspoons orange zest optional and to taste
¼ cup orange juice freshly squeezed
¾ cup granulated sugar
2 teaspoons corn starch

Bars

½ cup unsalted butter melted
½ cup granulated sugar
¼ cup light brown sugar packed
1 teaspoon vanilla extract
1 cup all-purpose flour
¾ cup old-fashioned rolled oats don’t use quick cook or instant, they’re finer and behave like flour and will make mixture too dry
pinch salt optional and to taste

Instructions

Make the Cranberry Filling:

Cup of Yum

To a medium stockpot with high sides, add the cranberries, optional orange zest, orange juice, granulated sugar, and bring to a boil over high heat, stirring often to incorporate the sugar.
Once mixture has come to a boil, reduce the heat to medium low, add the corn starch, stir to combine, and allow mixture to simmer for about 15 minutes. While it simmers, make the bars.

Make the Bars:

Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
Add the sugars, vanilla, and whisk to combine.
Add the flour, oats, optional salt, and stir to combine. Mixture will have some larger, well-formed crumble pieces as well as some sandier, dryer bits.
Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.
Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust.
Add the cranberry filling over the crust making sure there’s complete coverage but leave a 1/4-inch bare margin around the edges. Tip – The cranberry filling will burn if it’s touching the edges of the pan and will also stick like crazy.
Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Tip – Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
Bake for about 30 to 35 minutes, or until edges are set and center has just set and is lightly golden browned.
Place pan on a wire rack and allow bars to cool for at least 2 hours before slicing and serving.

Notes

Store baked bars airtight at room temperature for up to 7 days or freeze up to 6 months to maintain freshness.
Use old-fashioned rolled oats rather than quick or instant oats to achieve the proper texture and moisture balance.
Orange zest is optional but adds brightness that complements the tart cranberries.

Nutrition Information

Serving 1serving Calories 313kcal (16%) Carbohydrates 53g (18%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 0.4g (20%) Cholesterol 27mg (9%) Sodium 84mg (4%) Potassium 84mg (2%) Fiber 2g (8%) Sugar 35g (70%) Vitamin A 344IU (7%) Vitamin C 7mg (8%) Calcium 17mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 9 servings

Amount Per Serving

Calories 313

% Daily Value*

Serving	1serving
Calories	313kcal	16%
Carbohydrates	53g	18%
Protein	3g	6%
Fat	11g	17%
Saturated Fat	7g	35%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	0.4g	20%
Cholesterol	27mg	9%
Sodium	84mg	4%
Potassium	84mg	2%
Fiber	2g	8%
Sugar	35g	70%
Vitamin A	344IU	7%
Vitamin C	7mg	8%
Calcium	17mg	2%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.