Cranberry Oatmeal Bars

These Cranberry Oatmeal Bars are a must have dessert for Thanksgiving and the holiday season. They’re soft with some texture and a gooey filling. Made with rolled oats, almond flour, maple syrup, and the best sweet and tangy cranberry filling.

Cranberry Oatmeal Bars

You can’t have a full Thanksgiving feast without dessert! I’m the kind of person who likes to have a wide spread of desserts for any holiday dinner. To me, there should be as many desserts as there are sides. Now that’s a successful holiday meal!

These Cranberry Oatmeal Bars are a must have dessert for Thanksgiving and the holiday season. They’re soft with some texture and a gooey filling. With just the perfect balance of sweet and tangy.

These bars are so easy to make and only call for a few ingredients. It’s also a great treat to make the day after Thanksgiving as they can be made using leftover cranberry sauce. Another thing I love about these Cranberry Oatmeal Bars is that they make for a delicious breakfast too.

These are also gluten-free, dairy-free and refined-sugar free. They’re nutrient dense which makes them perfectly acceptable to have for breakfast. I personally make these Cranberry Oatmeal Bars for Thanksgiving dessert. I make enough to have leftover for the next day and have for breakfast. Makes for an easy day after Thanksgiving morning!

Ingredients needed to make Cranberry Oatmeal Bars:

• Cranberries– I like using fresh. You can also use frozen, you will have to simmer for a bit longer.
• Orange Juice– Elevates flavor and adds some zest.
• Orange Zest– Adds depth to the flavor.
• Maple Syrup– For sweetness.
• Rolled Oats– Also knows as old fashioned oats.
• Blanched Almond Flour– Keeps oatmeal bars gluten-free.
• Coconut Oil– Add moisture to oatmeal bars and helps them get baked evenly.
• Baking Powder– Helps add some fluffiness to the oatmeal bars.
• Pink Sea Salt– Balances flavors.
• Vanilla Extract– Elevates flavors.
• Arrowroot Flour– To thicken cranberry sauce.

Equipment needed to make Cranberry Oatmeal Bars:

1. 10×15 Baking Sheet Pan– To make cranberry oatmeal bars on.
2. Parchment Paper– For lining baking sheet pan.
3. Large Mixing Bowls– To mix all dry ingredients in.
4. Medium Saucepan– To make the cranberry sauce.

How to make Cranberry Oatmeal Bars:

• Step 1– Line a 10×15 baking sheet pan with parchment paper. In a large mixing bowl, combine all the ingredients for the oatmeal crust; oatmeal, almond flour, coconut oil, maple syrup, baking powder and pink sea salt. Use your hands to work everything together making sure all the ingredients are well combined. Add crust to lined baking sheet pan and evenly spread crust throughout it forming a thick layer. Cover with saran wrap and place in fridge for 1 hour to chill. 
• Step 2– While crust is chilling, in a medium sauce pan combine all of the ingredients for the cranberry filling with the exception of the arrowroot flour; fresh cranberries, fresh orange juice, maple syrup, water, orange zest, vanilla extract, and pink sea salt. Place on stovetop and turn heat to medium-high. Bring to a boil, stirring regularly. Keep boiling until cranberries reduce and sauce starts to thicken. About 10 minutes. Turn heat off and add arrowroot flour to help thicken the sauce a bit more. Stir making sure the flour is well combined into the sauce. Set to the side.
• Step 3– Preheat oven at 350 degrees F. 
• Step 4– Remove crust from the fridge. Using a spatula, pour cranberry filling over the crust and spread evenly. Make sure you get those corners! Set to the side. 
• Step 5– In a large mixing bowl combine all the ingredients for the oatmeal crumble; oats, almond flour, coconut oil, maple syrup and pink sea salt. Use your hands to thoroughly combine all ingredients together. Crumble evenly over the prepped crust and cranberry filling. 
• Step 6– Place bars in the oven and bake for 25 minutes.
• Step 7– Remove from the oven and allow the bars to completely cool-off. I like to give it at least an hour. 
• Step 8– Once they’re completely cooled off, place in the fridge for a couple of hours or overnight. The longer they stay in the fridge, the more firm they will get. (see note)*
• Step 9– Remove from the fridge. Lift parchment paper to remove bars from the sheet pan. Slice into four parts horizontally and three parts vertically. Making 15 even squares. You can slice them smaller or larger if you wish. 
• Step 10– Serve as is or with a scoop of vanilla ice cream or whipped cream if you wish! Enjoy!

Tips for making Cranberry Oatmeal Bars:

1. Use a 10×15 baking sheet pan- Or as close to this size as possible. It’s the best size sheet pan that will fit all of the ingredients evenly for best results.
2. Line baking sheet pan with parchment paper- It will prevent the bars from sticking to the pan and will make clean up after much easier.
3. Evenly spread crust throughout sheet pan forming a thick layer- Even layer will result in the crust baking evenly.
4. Chill the bars after they are done baking and have cooled-off- They will firm up better this way and these are better served chilled.
5. If you don’t want to wait to chill the bars once they are baked you can skip this step- They just won’t be as firm and will be more of a crumble rather than bars. Still just as delicious though!
6. You can slice bars smaller or larger if you wish- This will result in more or less than 15 bars but you can custom the sizes to your liking.

Substitutes for making Cranberry Oatmeal Bars:

1. Arrowroot flour- Substitute for tapioca flour or cornstarch.
2. Maple Syrup- Use honey.
3. Coconut oil- Use unsalted butter if you don’t need these to be dairy-free
4. No time to make the filling?- You can always use leftover Cranberry Sauce. Use about 2 cups of cranberry sauce.

Cranberry Oatmeal Bars FAQ’s:

Are oatmeal bars healthy?

These Cranberry Oatmeal Bars are a delicious treat yet very healthy. They are made with homemade cranberry sauce, rolled oats, and almond flour. They are nutrient dense and made with no-refined sugars. These bars are also allergen friendly as they are gluten-free and dairy-free.

Are these Cranberry Oatmeal Bars gluten-free?

Yes. Make sure that the oats you use are certifies gluten-free. All of the rest of ingredients used in this recipe are naturally gluten-free.

Are these Cranberry Oatmeal Bars vegan?

Yes. These oatmeal bars are made with all vegan friendly ingredients. Additionally making them allergen friendly as they are also dairy-free and egg-free.

Storing Cranberry Oatmeal Bars:

Place any leftover cranberry oatmeal bars in an airtight container so that they remain fresh. Keep them refrigerated for up to 3-4 days. You can either reheat them or eat them cold. To reheat place back in the oven for a couple or minutes. You can also reheat in the microwave.

Freezing Cranberry Oatmeal Bars:

To freeze these cranberry oatmeal bars start by allowing them to completely cool-off. Line a baking sheet pan with parchment paper. Place oatmeal bars on sheet pan and place in the freezer. Let them freeze for at least 2-4 hours. Once bars are completely frozen, transfer to a gallon-freezer-bag. Keep cranberry oatmeal bars frozen for up to 1-2 months. Thaw-out in the fridge overnight and reheat in the oven.

Did you like this Cranberry Oatmeal Bars recipe? You may also like these other Thanksgiving baked goods:

• Orange Cranberry Walnut Bread
• Sweet Potato Pie with Almond-Pecan Crust
• Sweet Potato Pecan Muffins
• Pumpkin Cake Bars with Cream Cheese Frosting
• Gluten-Free Pumpkin Bread
• Gluten-Free Apple Crisp
• Pumpkin Scones with Pumpkin Spice Glaze

5 from 1 vote

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Cranberry Oatmeal Bars

These Cranberry Oatmeal Bars are a must have dessert for Thanksgiving and the holiday season. They’re soft with some texture and a gooey filling. Made with rolled oats, almond flour, maple syrup, and the best sweet and tangy cranberry filling. 

Course Dessert, Snack

Cuisine American

Keyword Cranberry Oatmeal Bars

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 15 bars

Calories 381 kcal

Author Angelica Arias

Ingredients

Cranberry Filling

• 2 cups fresh cranberries
• 1/2 cup fresh orange juice
• 1/2 cup maple syrup
• 1/4 cup water (optional)
• 1 tsp vanilla extract
• 1 tsp orange zest
• 1/4 tsp pink sea salt
• 1 tsp arrowroot flour

Oatmeal Crust

• 2 cups gluten-free rolled oats
• 1 cup almond flour
• 1 cup coconut oil (should be hard)
• 1/2 cup maple syrup
• 1/2 tsp pink sea salt
• 1 tsp baking powder

Oatmeal Crumble

• 1 cup gluten-free rolled oats
• 1 cup almond flour
• 1/4 tsp pink sea salt
• 1/4 cup coconut oil (should be hard)
• 1/4 cup maple syrup

Instructions

1. Line a 10×15 baking sheet pan with parchment paper. In a large mixing bowl, combine all the ingredients for the oatmeal crust; oatmeal, almond flour, coconut oil, maple syrup, baking powder and pink sea salt. Use your hands to work everything together making sure all the ingredients are well combined. Add crust to lined baking sheet pan and evenly spread crust throughout it forming a thick layer. Cover with saran wrap and place in fridge for 1 hour to chill.

2. While crust is chilling, in a medium sauce pan combine all of the ingredients for the cranberry filling with the exception of the arrowroot flour; fresh cranberries, fresh orange juice, maple syrup, water, orange zest, vanilla extract, and pink sea salt. Place on stovetop and turn heat to medium-high. Bring to a boil, stirring regularly. Keep boiling until cranberries reduce and sauce starts to thicken. About 10 minutes. Turn heat off and add arrowroot flour to help thicken the sauce a bit more. Stir making sure the flour is well combined into the sauce. Set to the side.

3. Preheat oven at 350 degrees F.

4. Remove crust from the fridge. Using a spatula, pour cranberry filling over the crust and spread evenly. Make sure you get those corners! Set to the side.

5. In a large mixing bowl combine all the ingredients for the oatmeal crumble; oats, almond flour, coconut oil, maple syrup and pink sea salt. Use your hands to thoroughly combine all ingredients together. Crumble evenly over the prepped crust and cranberry filling.

6. Place bars in the oven and bake for 25 minutes.

7. Remove from the oven and allow the bars to completely cool-off. I like to give it at least an hour.

8. Once they're completely cooled off, place in the fridge for a couple of hours or overnight. The longer they stay in the fridge, the more firm they will get. (see note)*

9. Remove from the fridge. Lift parchment paper to remove bars from the sheet pan. Slice into four parts horizontally and three parts vertically. Making 15 even squares. You can slice them smaller or larger if you wish.

10. Serve as is or with a scoop of vanilla ice cream or whipped cream if you wish! Enjoy!

Recipe Notes

Tips for making Cranberry Oatmeal Bars:

1. Use a 10×15 baking sheet pan- Or as close to this size as possible. It’s the best size sheet pan that will fit all of the ingredients evenly for best results.
2. Line baking sheet pan with parchment paper- It will prevent the bars from sticking to the pan and will make clean up after much easier.
3. Evenly spread crust throughout sheet pan forming a thick layer- Even layer will result in the crust baking evenly.
4. Chill the bars after they are done baking and have cooled-off- They will firm up better this way and these are better served chilled.
5. If you don’t want to wait to chill the bars once they are baked you can skip this step- They just won’t be as firm and will be more of a crumble rather than bars. Still just as delicious though!
6. You can slice bars smaller or larger if you wish- This will result in more or less than 15 bars but you can custom the sizes to your liking.

Substitutes for making Cranberry Oatmeal Bars:

1. Arrowroot flour- Substitute for tapioca flour or cornstarch.
2. Maple Syrup- Use honey.
3. Coconut oil- Use unsalted butter if you don’t need these to be dairy-free
4. No time to make the filling?- You can always use leftover Cranberry Sauce. Use about 2 cups of cranberry sauce.

Nutrition Facts

Cranberry Oatmeal Bars

Amount per Serving

Calories

381

% Daily Value*

Fat

 

26

g

40

%

Saturated Fat

 

16

g

100

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Sodium

 

187

mg

8

%

Potassium

 

147

mg

4

%

Carbohydrates

 

35

g

12

%

Fiber

 

4

g

17

%

Sugar

 

18

g

20

%

Protein

 

5

g

10

%

Vitamin A

 

25

IU

1

%

Vitamin C

 

6

mg

7

%

Calcium

 

87

mg

9

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family. 

**Photos updated as of 1/12/2021

**Recipe updated as of 1/8/2021

*Post updated as of 6/27/2020