cranberry oat bars

Chewy bars with chunks of toasted pecans and dried cranberries combined with toasted oats, almond butter and pure maple syrup. I'm in LOVE with these bars!

Maple Cranberry Morning Bars

cooking spray

rolled oats (gluten-Free, if needed)

pecans

cranberries

almond milk (I used almond breeze)

natural (unsweetened almond butter)

maple syrup

cinnamon

tsp fine sea salt

tsp pure vanilla extract

Cooking spray is a spray form of an oil as a lubricant, lecithin as an emulsifier, and a propellant such as food-grade alcohol, nitrous oxide, carbon dioxide or propane. Cooking spray is applied to frying pans and other cookware to prevent food from sticking. Traditionally, cooks used butter, shortening, or oils poured or rubbed on...

dried cranberry

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Preheat oven to 350°F.

Line a 9-inch square baking pan with foil or parchment paper and then spray with nonstick spray.

Spread the oats and pecans on a large rimmed baking sheet.

Bake in the preheated oven for 6 to 8 minutes, shaking halfway through, until golden and fragrant.

Transfer to a large bowl; add the chopped cranberries.

Bring the milk to a boil in a small saucepan set over medium heat.

Stir in the multi-grain cereal and remove from the heat; let stand for 2 minutes.

Add the nut or seed butter, maple syrup, cinnamon, and salt.

Cook and stir the mixture over low heat for 6 to 7 minutes or until thickened; remove from the heat and stir in vanilla extract.

Immediately add the cereal mixture to the oats mixture, mixing with a spatula until coated.

Transfer the mixture to the prepared pan and flatten with the back of a measuring cup.

Place a large piece of parchment paper or wax paper atop the bar mixture and use it to spread, flatten, and very firmly compact the bars evenly in the pan.

Cool completely. Refrigerate at least 1 hour or until firm.

Using the liner, lift the mixture from the pan and transfer to a cutting board.

Peel off the foil or parchment and cut into 16 bars.

Excellent flavor, easy to prepare. Going in my freezer for future morning snacks.

Gina, I have been taking the almost similar bar in my breakfast and used Yemeni Sidr Honey as an ingredient. Would you recommend using honey?

Currently as I type this, I am eating these delicious bars! It's hard to even believe that this is healthy! Just wanted to ask though, mine came out pretty sticky. Is this normal or did I make a mistake in the recipe somehow? Thanks so much!

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

Cranberry Oatmeal Bars

orange

orange juice

sugar

corn starch

unsalted butter, melted

brown sugar (packed)

vanilla extract

all-purpose flour

old-fashioned whole-rolled oats

salt

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 2 cranberry oat bars recipes from across the web

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Maple Cranberry Morning Bars

Cranberry Oatmeal Bars

Top 2 cranberry oat bars recipes from across the web

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

Top Tags

Maple Cranberry Morning Bars

Cranberry Oatmeal Bars

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