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Festive Cranberry Oat Bars are made with an oat pecan crumble and a fresh cranberry sauce filling. They’re easy to make and great for using leftover cranberry sauce! Packed with tart, yet sweet flavor, these are the perfect bar to bring to any fall party.
Cranberry bars are a gorgeous, delicious holiday dessert! They’re a fabulous combination of tangy and sweet, with a jammy filling sandwiched between a cookie crust and a crumbly oatmeal pecan topping. Make the cranberry layer with leftover cranberry sauce, for a wonderful contrast to crunchy buttery crust.
When you’re in need of a unique treat to make for the holidays, cranberry bars are an amazing option! They look so bright and festive, they’re hand-held, great for transporting, freeze well, and make enough to serve a crowd. A welcome addition to your usual pumpkin and apple recipes!
Why you should make this recipe
- Packed with flavor: The crust is just like a cookie and the crumble layer is sweet and crunchy from the pecans. The tart from the cranberry filling perfectly balances the sweetness!
- Great for a crowd: This cranberry bars recipe makes 12 bars, they’re portable and easy to serve, making them great for sharing with friends and family around the holidays.
- Easy to make: These bars come together easily with just a few simple steps!
- Versatile: Make fresh cranberry sauce for the filling with fresh or frozen cranberries, or use leftover cranberry sauce. Your favorite jam is also a good substitute!
Ingredients needed
Cranberry crumb bars use simple, healthier baking ingredients, like coconut oil, whole wheat flour, and coconut sugar, and leftover cranberry sauce to conveniently make the three components (crust, filling, and crumble topping). Here’s everything you’ll need:
- Egg: For binding the crust ingredients together.
- Coconut oil: Gives the crust and crumble the right amount of moisture.
- Coconut sugar: To sweeten the base and the topping.
- Vanilla extract: Adds lovely flavor.
- Flour: A combination of whole wheat flour and oat flour is used for the cookie base. All-purpose flour may be used instead of the other flour varieties if preferred.
- Baking essentials: Baking powder and salt for proper baking.
- Cranberry sauce: Use homemade cranberry sauce or canned cranberry sauce for an incredible tart filling. We like using our sugar-free cranberry sauce to keep these bars healthier.
- Rolled oats: To give the top of the bars perfect texture.
- Pecans: For a nutty crunch on top!
How to make this recipe
Make your crust, add the filling, sprinkle the pecan mixture, and then it’s off to the oven! Waiting for them to bake is the hardest part. Here’s the simple process:
- Prep: Preheat the oven to 350 degrees F.
- Make the crust: In a large bowl, beat the egg, oil, and 3/4 cup of sugar until well combined. Add vanilla, flour, baking soda, and salt and whisk until crumbly.
- Bake the crust: Transfer the mixture to a parchment paper-lined baking dish and spread it into an even layer that will form the base. The mixture will resemble cookie dough so it may get a bit tricky to spread. Bake for 10-12 minutes.
- Make the topping: In a clean bowl, add the oats, pecans, and sugar and drizzle with the oil. Use your hands to thoroughly mix.
- Assemble the bars: Spread the cranberry sauce over your base. Sprinkle the topping in an even layer and gently press into the cranberry layer.
- Bake: Place in the oven and bake for 25-30 minutes or until golden brown. Allow them to completely cool before slicing them into bars.
Expert Tips
- Use different nuts: Chopped almonds or walnuts would be a great substitute for the pecans if that’s what you have. You can also omit the nuts.
- Add an icing: Want to make these a bit sweeter? You can drizzle a simple icing over the top. Mix 1/2 cup confectioners’ sugar with 1/2 teaspoon vanilla and 1 tablespoon milk or orange juice for citrus flavor. Drizzle icing over cooled bars.
- Cool before slicing: Be sure to let the bars cool completely before cutting into squares. The filling needs time to solidify and the crumble needs to set. This will make for a nice clean slice!
Frequently asked questions
Unfortunately, dried cranberries will not work for this recipe. This recipe is written to utilize cranberry sauce, so the filling is nice and jammy. Even if you soak dried cranberries in water, they will not work properly.
Yes, any fruit jam will work wonderfully! You can try making strawberry bars, raspberry bars, and blueberry bars. Just be sure to use the same amount of filling that this recipe instructs.
This cranberry bar recipe uses healthier ingredients than many other dessert recipes. Whole wheat flour, oats, and oat flour all offer plenty of fiber, and coconut oil and coconut sugar are better-for-you choices. In addition, cranberries are considered a superfood and are packed with antioxidants, vitamins, and minerals.
Storage recommendations
- Storing: Place in an airtight container for up to 3 days or in the refrigerator for 5 days.
- Freeze: Once they’re completely cooled, simply place them in an airtight container and pop them in the freezer for up to 3 months. When you’re ready to enjoy one, just let it thaw a bit in the fridge or at room temperature before eating.
More cranberry recipes
- Healthy Orange Cranberry Muffins
- Baked Balsamic Cranberry Chicken
- Cranberry Almond Breakfast Cookies
- Cranberry Orange Bread
- Chicken Meatballs in Cranberry Sauce
- Slow Cooker Cranberry Beef Brisket
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Cranberry Bars
Ingredients
Base:
- 1 large egg
- 1/2 cup melted coconut oil
- 3/4 cup coconut sugar
- 2 tsp vanilla extract
- 1 cup whole wheat flour
- 1/2 cup oat flour
- 1/2 tsp baking powder
- 1/4 tsp fine kosher salt
Filling:
- 1 1/2 cup cranberry sauce
Topping:
- 1/2 cup rolled oats
- 1/2 cup pecans, chopped
- 1/4 cup light coconut sugar
- 3 tbsp vegetable or melted coconut oil
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, beat the egg, oil, and 3/4 cup of sugar until well combined. Add vanilla, flour, baking powder, and salt and whisk until crumbly.
- Transfer the mixture to a parchment paper-lined baking dish and spread it into an even layer that will form the base. The mixture will resemble cookie dough so it may get a bit tricky to spread. Bake for 10-12 minutes.
- Meanwhile, make the topping; in a clean bowl, add the oats, pecans, and sugar and drizzle with the oil. Use your hands to thoroughly mix.
- Spread the cranberry sauce over your base. Sprinkle the topping in an even layer and gently press into the cranberry layer.
- Bake for 25-30 minutes, or until golden brown. Allow to completely cool before slicing into bars.
Notes
- Storing: Place in an airtight container for up to 3 days or in the refrigerator for 5 days.
- Freeze: Once they’re completely cooled, simply place them in an airtight container and pop them in the freezer for up to 3 months. When you’re ready to enjoy one, just let it thaw a bit in the fridge or at room temperature before eating.
- Baking dish: we used a 9×11 inch dish
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients call for baking powder.
Instructions say add baking soda.
Which is it?
So sorry I fixed it. It should be baking powder