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Stack of homemade Cranberry Oat Bars on a white plate with fresh cranberries scattered around.
Daniel

Cranberry Oat Bars

Buttery oat crumble meets tangy cranberry jam in these irresistible cookie bars that taste like the holidays but work year-round.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For the Cranberry Filling
  • 2 cups fresh cranberries or frozen, thawed
  • 0.5 cup granulated sugar
  • 2 tbsp orange juice freshly squeezed
  • 1 tsp cornstarch
For the Oat Crust and Crumble
  • 1.5 cups old-fashioned rolled oats not quick-cooking
  • 1.25 cups all-purpose flour
  • 0.75 cup light brown sugar packed
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 12 tbsp unsalted butter cold, cubed (1.5 sticks)
  • 1 tsp vanilla extract

Equipment

  • 9-inch square baking pan
  • Parchment Paper
  • Medium saucepan
  • Mixing Bowls

Method
 

Make the Cranberry Filling
  1. Combine cranberries, sugar, orange juice, and cornstarch in a medium saucepan over medium heat. Cook, stirring occasionally, until the berries burst and the mixture thickens to a jam-like consistency, about 8-10 minutes. It will continue to thicken as it cools. Set aside to cool completely.
Make the Oat Crust and Crumble
  1. In a large bowl, whisk together oats, flour, brown sugar, baking soda, and salt until well combined.
  2. Add the cold butter cubes and vanilla. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse meal with some pea-sized butter pieces remaining. This takes about 3-4 minutes.
  3. Press about two-thirds of the oat mixture firmly into the bottom of the prepared pan to form an even base crust. Reserve the remaining third for the topping.
  4. Spread the cooled cranberry filling evenly over the base layer. Crumble the reserved oat mixture over the top, squeezing handfuls gently to create some larger clumps for texture.
  5. Bake at 350F until the top is golden brown and the filling bubbles at the edges, 30-35 minutes. The center should feel set when lightly pressed.
  6. Cool completely in the pan on a wire rack, at least 2 hours. For cleanest cuts, refrigerate for 30 minutes before slicing into 16 squares.

Notes

Use cold butter straight from the fridge and work quickly to keep the crumble topping tender rather than greasy. The cranberry filling can be made up to 3 days ahead and refrigerated. For a twist, swap half the cranberries for fresh or frozen blueberries, or add 1/2 cup chopped toasted pecans to the oat mixture.