These cranberry bars are made with fresh cranberries, rolled oats, and a hint of coconut. They’re a little bit sweet, a little bit tart, and a whole lot of delicious for the best make-ahead cranberry dessert!
Table of Contents
This recipe makes a 9×13-inch pan of cranberry bars that are sweet, tart, and incredibly delicious. The buttery oatmeal crust and crumble topping sandwich with a layer of cranberry sauce make these bars absolutely irresistible.
If you love cranberry-based treats, then you have to try my cranberry muffin recipe, apple cranberry crumble, and cranberry biscotti. They’re all bursting with the sweet and tart flavors of cranberries.
This is a made from scratch recipe that I came up with combining my love of a gooey fruit center and crunchy sweet oats. This recipe is versatile, but cranberries are my favorite way to make it.
Why I Love This Recipe
- Great Way to Use Cranberries: This recipe is a great way to use up any fresh cranberries you have on hand, especially during the holiday season.
- Family Favorite: These cranberry bars have been a go-to dessert in my family for years, and they’re always a crowd-pleaser at potlucks and holiday gatherings.
- Classic Flavors: This recipe is a timeless combination of oats, brown sugar, and cranberries, making it a classic dessert that’s always a hit.
- Can be Made Gluten-Free: I love how super easy it is to make this recipe gluten-free! Plus, it’s naturally egg-free as well.
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Key Ingredients
- Regular Rolled Oats: These will add a hearty, chewy texture to the cranberry bars, making them a satisfying treat.
- Dark Brown Sugar: This will bring a rich, caramel-like sweetness to the bars, complement the tartness of the cranberries.
- All-Purpose Flour: It’s the base of the recipe, providing structure to the bars.
- Shredded Unsweetened Coconut: This will add a delicious, tropical flavor and a bit of crunch to the bars.
- Salt: A pinch of salt will enhance all the flavors in the recipe, making them more vibrant.
- Butter and Coconut Oil: These will make the bars moist and add a rich, buttery flavor.
- Fresh Cranberries: They are the star of the show, bringing a tart flavor and a gorgeous pop of color to the bars.
- Granulated Sugar: This will sweeten the cranberries and help them release their juices, which will form a lovely, fruity layer in the bars.
- Fresh Lemon Juice: It will add a bit of tanginess to the cranberries for more complex and deep flavors.
- Orange Zest: This will bring a subtle, citrusy aroma to the bars making it taste even better.
Equipment
- 12×17-inch Jelly Roll Pan – This is essential for baking the oat mixture to form the base and top layers of the cranberry bars. Make sure to line it with parchment paper for easy removal.
- Large Mixing Bowl – You’ll need this to combine the oats, sugar, flour, coconut, and other dry ingredients, and then mix in the melted butter and coconut oil.
- Blender or Immersion Blender – This is used to puree the cranberry mixture into a smooth jam-like consistency for the filling of the bars.
How to Make Cranberry Bars
Preparation
To start, preheat your oven to 350˚ F. This will make sure that it’s at the right temperature when you’re ready to bake your cranberry bars.
Step 1 – Prepare the Oat Mixture
Combine the oats, dark brown sugar, flour, shredded coconut, baking soda, and salt in a large bowl. Melt the butter and coconut oil, then pour it into the bowl and mix until the texture resembles wet cookie dough.
Step 2 – Make the Oat Crust
Line a 12×17 inch jelly roll pan with parchment paper. Press 6 ½ cups of the oat mixture into the pan, using a spatula to help you. Bake the crust for 20 minutes, until it’s golden brown and bubbly, then let it cool completely.
Step 3 – Prepare the Cranberry Layer
In a saucepan, combine the cranberries, granulated sugar, orange juice, and orange zest. Simmer this mixture for 10 minutes, until the cranberries are soft. Then, puree the cranberry mixture until it resembles a smooth jam. Make sure the oat crust is completely cool before spreading the cranberry mixture on top.
Step 4 – Add the Cranberry Layer and Top Crust
After adding the cranberry layer, crumble the remaining oatmeal mixture on top, then lightly pat it down with your hand.
Step 5 – Bake the Cranberry Bars
Place the pan back in the oven and bake for an additional 25-30 minutes, until the top is golden brown and bubbly. Once completely cool, remove the rectangle from the parchment paper and cut it into bars.
Expert Tip
To ensure that your cranberry bars have the perfect texture, allow the crust to cool completely before spreading the cranberry layer on top. This will prevent the layers from mixing and give you a clean, defined bar when you cut them.
Recipe Variations
- Gluten-Free: If you’re on a gluten-free diet, you can still enjoy these cranberry bars by substituting your favorite gluten-free all-purpose flour 1:1 for the regular flour in the recipe.
- Oats Replacement: Don’t have regular rolled oats on hand? You can use quick oats or a combination of regular and quick oats in this recipe with the same delicious results.
- Different Fruits for Middle Layer: You can substitute any fresh fruit in these bars, but you will need to add cornstarch or tapioca starch as a thickener. Cranberries naturally thicken unlike other fruits.
What to Serve With
- These cranberry bars make for a delicious sweet treat with a cup of afternoon tea or coffee. The tartness of the cranberries and the sweetness of the oatmeal crust pair perfectly with a hot beverage.
- If you’re hosting a brunch, these bars are a great addition to your spread. The vibrant red color of the cranberry layer adds a pop of color to your table, and the sweet, buttery flavor is sure to be a hit with your guests.
- Looking for a lunchbox treat or a snack on the go? These cranberry bars are a perfect choice. They are easy to pack and will keep well, so you can enjoy a homemade treat wherever you are. Plus, the oatmeal makes them a bit more filling than a regular cookie.
Make Ahead Instructions
Make these the day before and follow the directions as listed. Once cooled, store in a sealed container at room temperature. Serve as normal.
Recipe FAQs
You should use regular rolled oats for this recipe. Quick oats are not recommended as they will make the crust too dense.
Yes, you can use frozen cranberries if fresh ones are not available. Thaw them completely to use them in the recipe as a substitute for fresh cranberries.
No, if you’re not a fan of coconut, you can leave it out. The crust will still turn out great.
Storing and Reheating
- Storing: After you’ve enjoyed these cranberry bars, you can store any leftovers in an airtight container. They’ll keep well at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week.
- Freezing: If you’d like to save some for later, these bars are freezer-friendly. Simply place them in a freezer-safe container with parchment paper between the layers to prevent sticking. They can be frozen for up to 2 months.
- Thaw: When you’re ready to enjoy the bars, let them thaw at room temperature for about an hour.
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Serving Size
- What to Expect: This cranberry bar recipe yields a deliciously large batch, enough to make about 48 bars.
- How to Scale: If you’re planning to serve a larger crowd or just want to have more cranberry bars on hand, you can easily double the recipe. Just make sure to use a larger baking pan to accommodate the increased quantity. Follow the rest of the instructions as directed.
Cranberry Bars
Ingredients
Crumbly Oat Layers
- 6 Cups regular rolled oats
- 2 1/4 Cups dark brown sugar
- 2 1/4 Cups all-purpose flour
- 3/4 Cup shredded unsweet coconut
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 Cups salted butter melted
- 3/4 Cup coconut oil melted
Cranberry Filling
- 24 oz. fresh cranberries
- 3/4 Cup granulated sugar
- 1/3 Cup fresh lemon juice
- 3/4 teaspoon orange zest
Instructions
- Preheat your oven to 350˚ F.
- In a large mixing bowl, stir together the oats, dark brown sugar, flour, shredded coconut, soda and salt. Pour the butter and coconut oil into the bowl and mix well. The texture will resemble a wet cookie dough.
- Place a piece of parchment paper over an 12×17 inch jelly roll pan. Press 6 ½ cups of the oat mixture into the pan and use a spatula to help you press it all down. Bake the crust 20 minutes until golden brown and bubbly. Let completely cool.
- In a large saucepan, combine cranberries, granulated sugar, juice and zest. Simmer for 10 minutes or until cranberries are soft. Using an immersion blender or regular blender, puree the cranberry mixture until it looks resembles a smooth jam. Remember, allow the crust to cool completely before spreading the cranberry on top.
- After adding the cranberry layer, crumble the remaining oatmeal mixture on top and lightly pat it down with your hand.
- Bake the cranberry bars for 25-30 additional minutes or until the top is golden brown and bubbly. When completely cool, remove the rectangle from the parchment paper and cut into bars.
This recipe is PERFECT! We make it gluten and dairy free and no one in our family can even tell the difference. Delicious!