Cranberry Oat Bars
These easy cranberry oat bars are made from scratch with a buttery oat and pecan crust, a soft dried cranberry filling, and plenty of crumble on top.
This recipe is an easy one to make year round since we use dried cranberries instead of fresh. The cranberries cook with honey and water until they’re plump, then get spread between two layers of the oat mixture.
They make an easy snack or dessert that you can grab on the go. One 9×13-inch pan makes 18 homemade cranberry bars, so they work great for a make ahead dessert tray.
Things to Know Before You Start
✓ Ready in 1 hour 35 minutes
✓ Makes 18 bars
✓ Uses dried cranberries
✓ Freezer friendly
Kim’s Best Tips
The oat mixture should be fully moistened after you add the melted butter. Keep mixing until there are no dry patches of flour or oats.
Once the cranberries are plump and the water has evaporated, remove the saucepan from the heat and use the back of a spoon to mash the fruit as you spread it over the crust.
Don’t overbake the bars. Take them out when the topping is golden brown. If you bake them too long they’ll end up dry and crumbly.
Let the bars cool for the full hour before slicing. They firm up as they sit, which makes them much easier to cut into clean pieces.
For another fruit-and-oat dessert, try my fresh strawberry oatmeal bars. These dark chocolate cranberry oatmeal cookies are another good way to use dried cranberries and oats.
How to Make Cranberry Oat Bars
Make the oat mixture: Combine the rolled oats, flour, brown sugar, pecans, baking soda, and salt. Stir in the melted butter until everything is evenly moistened and the mixture forms soft clumps.
Press the crust: Firmly press half of the oat mixture into a parchment-lined 9×13-inch baking dish. Set the remaining mixture aside for the topping.
Cook the cranberry filling: Combine the dried cranberries, honey, and water in a small saucepan. Bring the mixture to a boil, then reduce it to a simmer. Cook for about 5 minutes, until the cranberries are plump and the water has evaporated. Remove the pan from the heat.
Assemble the bars: Spread the cranberries over the crust, using the back of a spoon to mash the fruit into an even layer. Sprinkle the remaining oat mixture over the cranberries and press it down lightly.
Bake and cool: Bake at 350°F for 25 to 28 minutes, until the topping is golden brown. Let the bars cool completely for about 1 hour before lifting them from the pan and slicing.
More Tasty Dessert Bars
Ingredients
- 2 cups old-fashioned rolled oats
- 1 ½ cups all-purpose flour
- 1 cup light brown sugar, packed
- ½ cup pecans, chopped
- 1 teaspoon salt
- 1 cup unsalted butter, melted
- 2 cups dried cranberries
- 2 tablespoons honey
- ½ cup water
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Instructions
- Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper.
- In a large bowl, combine the rolled oats, flour, brown sugar, pecans, and salt.2 cups old-fashioned rolled oats1 ½ cups all-purpose flour1 cup light brown sugar½ cup pecans1 teaspoon salt
- Pour in the melted butter. Stir until the mixture is evenly moistened and no dry patches remain.1 cup unsalted butter
- Firmly press half of the oat mixture into the bottom of the prepared baking dish. Reserve the remaining mixture for the topping.
- Place the dried cranberries, honey, and water in a small saucepan. Bring to a boil, then reduce to a simmer. Cook for about 5 minutes, until the cranberries are plump and the water has evaporated. Remove from the heat.2 cups dried cranberries2 tablespoons honey½ cup water
- Spread the cranberries over the crust. Use the back of a spoon to mash the berries into an even layer.
- Sprinkle the remaining oat mixture over the cranberries and press it down lightly.
- Bake for 25 to 28 minutes, until the topping is golden brown.
- Let the bars cool completely for about 1 hour before slicing.
Notes
- For the cleanest slices, allow the bars to cool for the full hour.
- Store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze the bars in a freezer-safe container for up to 2 months. Thaw them overnight in the refrigerator.
- For a thicker cranberry layer, make 1.5 or 2 times the filling.
- The calories listed are an approximation based on the ingredients and a serving size of one bar. Actual calories will vary.