cranberry bars

These delicious cranberry crumb bars feature a golden brown shortbread crust, custard cranberry filling, and buttery crumb topping. Orange zest and orange juice add just the right amount of orange flavor. And you can use fresh cranberries or frozen cranberries for the cranberry mixture.

Cranberry Crumb Bars

sugar

(106 grams) light brown sugar (packed)

(480 grams) all-purpose flour

cinnamon

salt

(199 grams) granulated sugar

(57 milliliters) orange juice

eggs (room temperature)

Tablespoons (28 grams) all-purpose flour

Tablespoons (20 grams) cornstarch

vanilla extract

orange zest (finely grated)

almond extract (optional)

(57 grams) confectioners' sugar (sifted)

orange juice

Preheat the oven to 350 degrees (F). Line a 9x13-inch pan with parchment paper, allowing paper to overhang on two of the ends. Spray with non-stick baking spray and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld electric mixer, beat together the butter and both sugars until light and fluffy, about 2-3 minutes. 

On low speed, add flour, cinnamon, and salt, and mix until combined.  The dough will be crumbly. 

Remove 2 cups and reserve for later use.

Press the remaining crust mixture evenly into the bottom of the prepared baking pan. Bake for 15 minutes. 

Remove from the oven and set on a cooling rack to cool as you prepare the filling. Keep oven temperature at 350. 

For the Crust/Crumb Topping:

In a large bowl, whisk together the sour cream, both sugars, orange juice, eggs, flour, cornstarch, vanilla, orange zest, cinnamon, and almond extract (if using), until smooth and well combined, about 2 minutes.

Using a rubber spatula, gently fold in 2 and ½ cups (250g) of the cranberries. The filling will be on the thinner side, this is normal!

Pour the filling mixture over the crust, shaking the pan gently, then evenly sprinkle the remaining 2 cups (200g) of cranberries on top. 

Take the reserved crust and scatter it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.

Bake for 55 to 60 minutes, or until the top is firm and golden brown, Remove from the oven and place the pan on a wire cooling rack to cool for at least 1 hour. The remote the bars from the pan, drizzle with glaze (if using), and slice into squares. Serve with ice cream, if desired.

For the Cranberry Filling/Assembly:

In a medium bowl, whisk together the confectioners’ sugar and orange juice. Drizzle on top of bars and let set before slicing, about 5 minutes. 

(Optional) Orange Glaze:

Cranberry bars have a sweet and tangy center surrounded by blended oats, sweetener and coconut oil. An oatmeal bar that is vegan and gluten-free in addition to the fact that you are going to love how simple they are to make! Simple soft gluten-free cranberry bars with a filling that uses frozen or fresh cranberries. A delectable oatmeal treat for a healthy snack or quick breakfast on-the-go.

Chocolate Chunk Cranberry Bars

gluten-free flour

quick cook oats (gluten-free)

agave or maple syrup

coconut oil (melted)

baking soda

Tablespoons chocolate chunks (vegan)

cranberries

orange (juice of)

orange zest

Tablespoon agave or maple syrup

apple

Preheat oven to 350 degrees F. Grease a square 9x9 baking pan with cooking spray.

Add the cranberries, juice of an orange, orange zest, agave, apple and cinnamon. Heat on medium-high heat on the stove, mixing occasionally, for 20 minutes until most of the water evaporates. Let cool slightly then add to a blender and blend until smooth (or slight chucks are fine).

Make the Filling

In a food processor add the flour, oats, agave, baking soda and melted coconut oil. Blend until coarsely combined. Set aside 1/2 cup of the mixture.

Add the rest of the mixture into a baking pan and press down evenly. Add desired amount of the cranberry filling on top over the crust. Add the remaining crust mixture and chocolate chunks on top. Bake for 25-30 minutes or until slightly golden brown. Let cool before slicing and serving.

Make the Crust

These delicious Cranberry Crumb Bars feature a buttery dough and a tart cranberry filling.

all purpose flour

baking powder (aluminum free*)

orange

unsalted butter

cornstarch

juice of 1 medium-sized orange

half and half or milk

vanilla extract or vanilla bean paste

Preheat oven to 350°F. Line a 9x13 pan with foil and lightly grease the foil.

Instructions:

Using a stand mixer fitted with the paddle attachment, combine granulated sugar, flour, baking powder, and salt. Add orange zest, butter, egg, and vanilla. Beat on low speed until the butter is evenly distributed in small pieces and the mixture is crumbly.

Dump a little more than half of the mixture into the bottom of the prepared pan (reserving the remaining amount, about 2 1/2 cups, for the topping). Use your hand or the bottom of a measuring cup to evenly press the dough into the pan.

Crust and topping:

Gently stir together all ingredients until well incorporated.

Scoop the cranberries onto the crust, making sure the cranberries and juices are evenly distributed over the crust. Crumble the reserved dough over the top of the berries.

Bake for approximately 45-50 minutes, until the top is light golden brown and the cranberries are bubbling in some spots. Transfer pan to a rack to cool completely.

Cranberry filling:

Whisk all ingredients until smooth. Adjust the consistency by adding more powdered sugar to thicken or more milk to thin. Drizzle over the cooled bars.

Vanilla icing:

These Cranberry Orange Crumble Bars are the perfect balance between tart and sweet, plus they're made with only 10 ingredients! 

Cranberry Orange Crumble Bars 

(120 ml) fresh-squeezed orange juice* (about 1 large orange)

(116 g) blanched almond flour

(59 g) tapioca starch/flour

(170 g) One Degree Organics Sprouted Rolled Oats

baking powder

(198 g) natural almond butter*

Prepare the Filling: add all ingredients in a medium pot and bring to a boil over high heat. Reduce the heat to medium and simmer for 3-5 minutes, stirring the mixture frequently to ensure nothing burns or sticks to the pan. The filling is “done” once it has thickened and most of the cranberries have popped. Set aside to cool.

Preheat the oven to 350F and line a 9&#215;9” baking pan with parchment paper. 

Mix the Dry: add the Almond Flour, Tapioca Flour, Oats, Baking Powder, and Salt to a large bowl. Whisk until evenly incorporated.

Add the Wet: stir the Almond Butter and Maple Syrup together in a small bowl until they form an even paste, then add this mixture to the dry ingredients. Stir well until no dry clumps are left – the mixture should be pretty thick!

Assemble: press half of the “dough” into the bottom of the prepared tin, then spread the cranberry orange filling evenly over the top. Use your hands to crumble remaining dough and sprinkle it over the top of the filling. 

Bake: for 27-30 minutes, or until the crumb topping is crisp and slightly browned. Let cool completely before removing from the pan and slicing into 9 equal bars. Serve as desired; leftovers will last at room temperature for up to 4 days, in the fridge for about a week, and frozen for about a month.

I have made these several times. I love the tartness of the cranberries. These have become a breakfast item for me. I love the nut butter instead of using another fat. I have tried sunflower butter and almond butter. I have been happy with both.

I just made these yesterday for Thanksgiving and they went over great! I used peanut butter instead of almond butter because it was what I had and the dough wasn’t quite as thick but the recipe worked out and we all loved it!

Delicious cranberry oatmeal bars are easy to make and feature a gooey layer of sweet and tart cranberry jam between layers of oatmeal crumble. Perfect for the holidays!

Cranberry Oatmeal Bars Recipe

maple syrup

lemon juice

lemon

tbsp chia seeds

(120 g) whole wheat flour

(150 g) cup rolled oats

tsp baking powder

tsp sea salt

(90 g) sugar*

(70 g) coconut oil, softened

almond

Make the Cranberry Jam

Combine the cranberries, lemon juice, maple syrup and chia seeds in a small saucepan and bring to a gentle boil over medium heat, stirring frequently.

Once it reaches a gentle boil, turn the heat to low. Continue stirring and mashing the cranberries or popping them against the side of the pot with a wooden spoon, for 6-8 minutes until it&#8217;s thick and has a jam-like consistency. Remove the pot from the heat and set it aside for now.

Prepare for Baking

Preheat the oven to 350 degrees F. Lightly grease a 7 or 8-inch square baking pan, line it with parchment paper or spray with a light coating of non-stick cooking spray.

Make Crust and Topping Layers

Combine flour, oats, baking powder, salt and sugar together in a large bowl until well combined.

Add the melted coconut oil, lemon juice and nut milk, starting with 3 tbsp. Mix into a crumbly dough, adding more almond milk as needed until you can press the dough together in your fingers. It should be crumbly but moist enough to start sticking together. It should not be overly wet or as moist as cookie dough or cake batter.

Assemble Bars in Pan

Reserve about 2/3 cup of the dough then firmly press the rest into the bottom of the pan. Evenly spread the cranberry mixture in an even layer on top of the bottom layer. Sprinkle the rest of the oat crumble evenly over the cranberry layer.

Bake

Bake for 35 minutes until golden brown then let cool completely in the pan. It&#8217;s important to let them cool completely so they set up firm.

Slice and Enjoy

Slice the bars into 16 squares or 32 mini bars.

I’ve been making it for a year or two now! My favorite holiday (or non-holiday) snack. Have made it with fresh and frozen cranberries. Sometimes I’m looking for something less tart and have used half cranberries and half blueberries which was delicious. 

Fast, easy, no mixer cranberry oatmeal bars with juicy cranberries and big crumbles!! Perfect for breakfast, snacks, or dessert!

Cranberry Oatmeal Bars

corn starch

unsalted butter, melted

brown sugar (packed)

all-purpose flour

old-fashioned whole-rolled oats

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 Cranberry Filling:

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.

Make the Bars:

Top 6 cranberry bars recipes from across the web

The most viewed cranberry bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cranberry Crumb Bars

Chocolate Chunk Cranberry Bars

Cranberry Crumb Bars

Cranberry Orange Crumble Bars

Cranberry Oatmeal Bars Recipe

Cranberry Oatmeal Bars

Top 6 cranberry bars recipes from across the web

The most viewed cranberry bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cranberry Crumb Bars

Chocolate Chunk Cranberry Bars

Cranberry Crumb Bars

Cranberry Orange Crumble Bars

Cranberry Oatmeal Bars Recipe

Cranberry Oatmeal Bars

The most viewed cranberry bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine