I love the bright reds in the holiday season, and these Oatmeal Cranberry Bars look festive and taste amazing. The fresh cranberries in the middle are tart and the one bowl, brown sugar crumb crust doubles as the topping! This recipe is popular with both kids and adults, so pull out a pan and let’s get baking!
No holiday party is complete without cranberries on the menu. And cranberry orange bars are the perfect solution for a family party, office potluck or your favorite cookie exchange. This cranberry crunch dessert is sweet and sassy when served chilled and sliced or warm with ice cream or even whipped cream!
Try these cranberry favorites: Lemon Cranberry Bars, Cranberry Spritzer, Cranberry Relish, Sugared cranberries and this delicious Cranberry Bourbon Sour.
Welcome to Cranberry Week! I am excited to bring you decadent recipes featuring this superfood!
This week we are celebrating all things cranberry! We have delicious recipes from across the country to celebrate all things cranberry!
Cranberry Week is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise, be sure to browse through the entire post to see all of the great cranberry recipes from my fellow bloggers.
When I’m deciding what to make, I have to think about how long it takes. This dessert is a snap to make in about an hour. And you can even do it in advance, storing it for later. I also have plenty of variations for you!
This time of year, I love to use seasonal ingredients. Check out my Pumpkin Cheesecake Recipe for a delicious blend of cinnamon, nutmeg, and ginger. Another favorite are my Traditional Shortbread cookies, you can make them so many ways!
If you’re a lemon lover like me, try my Old Fashioned Lemon Squares with a buttery shortbread crust! They’re always on demand at my house.
Primary Ingredients
Measurements and instructions are in the printable recipe card at the end of this post.
- Cranberries | This is the essential ingredient to make these not-too-sweet cranberry orange bars.
- Orange Juice and Zest | The orange flavor enhances this recipe with its natural sweetness.
- Rolled Oats | These give the dessert a satisfying texture and a bit of a crunch.
- Almond Flour | Gives these bars a little added texture and crunch
- All-Purpose Flour | I use King Arthur organic flour in my baking.
- Sugar | This cranberry crunch recipe uses both brown sugar and granulated sugar—I use organic cane sugar with fabulous results!
- Butter | Using real butter in baking makes everything delicious. Plus, your baked goods will brown easier and have a better overall texture.
- Cinnamon | The tantalizing aroma of this spice will fill your entire kitchen while these are baking!
- Vanilla | Real vanilla has a heavenly scent and improves any of your baked goods.
Instructions
Preheat the oven to 350 degrees Fahrenheit. Line a 9×13 inch pan (my favorite) with parchment paper and spray with oil.
You can mix the oatmeal crumb mixture two ways — in a food processor or by cutting the butter in with a couple of knives, a pastry cutter or your hands. I prefer the food processor myself.
Either way, add flour, brown sugar, oats, cinnamon, baking powder and salt to bowl or food processor and pulse or stir to combine.
Add cubed cold butter and pulse to combine or use two knives to cut butter into mixture.
TFC TIP | The mixture is ready, when you squeeze it and it holds together.
Pour oatmeal crumb mixture into large bowl, add egg and mix well. Press about 2 ½ cups (packed) of the mixture into the bottom of the prepared pan.
Add egg and mix well into oatmeal crumb mixture. Using the bottom of a measuring cup is helpful. Press crumb mixture evenly into pan.
In another bowl, stir together cranberries, sugar, vanilla, cornstarch and orange juice, toss to help sugar dissolve.
Mixing sugar, cranberries and orange juice Add vanilla Add cornstarch Mix well until sugars mostly dissolved
Spoon the cranberry filling over the crust, pressing or shaking cranberries until they are evenly distributed.
Using your hand, squeeze remaining oat topping evenly over the top of the cranberries, into chunky crumb topping.
Spoon cranberries and sugar mixture evenly Sprinkle crumb topping on top
Bake the oatmeal cranberry bars for about 45-50 minutes, until they’re a light brown.
Once the dessert has cooled completely, transfer it to the refrigerator and chill until firm, about an hour.
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When ready to serve, use the parchment paper to lift the crunch bars out of the pan, slice and store in airtight container.
Recommended Equipment
- Food Processor | While this is not necessary, it makes quick work of making the oatmeal crunch mixture.
- Pan & Parchment | I love my USA Steel pans, they are sturdy and strong; parchment paper makes slicing these bars much easier.
- Mixing Bowl | A good sturdy mixing bowl is a must, I love this larger Mason Cash Stoneware mixing bowl for recipes like this and my Cranberry Walnut Bread.
Storage
Oatmeal Cranberry Crunch bars will last on the counter in an airtight container up to 3 days. In the fridge up to 7 days and may be frozen (before or after baking) up to 3 months.
Make Ahead and Freeze
You can make these cranberries bars and freeze before baking. If doing that, I recommend wrapping well in plastic wrap and then foil to prevent freezer burn. Do not thaw before baking, place in 350 degree oven and baking uncovered for 25-30 minutes, then cover with foil and bake additional 20-30 minutes until top is golden and cranberries are bubbling.
Or make and bake the entire cranberry crunch bars, allow to cool completely. Using the parchment to lift out of pan, wrap well in plastic wrap, then again in foil, freeze up to 3 months. Allow to thaw on counter.
High Altitude Cranberry Bars with Oatmeal
There are no high altitude modifications necessary for these delicious sweet-tart streusel crunch bars.
Variations
- If fresh cranberries aren’t in season, you can substitute frozen cranberries (do not thaw) or 1 can of whole cranberry sauce. Simply stir the sauce to loosen, then spread over the top of the crust and top with the crumble topping.
- You can also replace cranberries with other fruit; try blueberries, blackberries, peaches, strawberries, but I would cut the sugar significantly. You might also love my Strawberry Rhubarb Crumb Bars.
- For a gluten-free option, replace the all-purpose flour with your favorite GF substitute. You can also use oat or almond flour—just be sure the oats are GF.
- If you have a corn allergy, tapioca starch replaces the cornstarch easily. Just use about ¾ of a tablespoon instead.
- Orangier Cranberry Orange bars? Zest ½ an orange before juice and toss into cranberries.
- Nuts | If you love nuts, place ½ cup of chopped pecans, almonds, walnuts or hazelnuts into the crumb mixture.
Pro Tips
- Freeze these oatmeal cranberry bars to enjoy later! They last for three months in an airtight container. You can also store them in the fridge for about a week.
- Only used rolled oats. If you use quick oats, the cranberry orange bars will be hard.
- Extend the sheet of parchment paper beyond the edges of the pan. Once the dessert is set, lift the entire thing out of the pan for easy cutting.
Frequently Asked Questions
Adding an egg is what gives this particular recipe, the crunch factor, elevating it slightly above other streusel toppings. Unless you are allergic, I highly recommend adding the egg!
If you would like to make these oatmeal cranberries out of season, you can store cranberries in the freezer for up to 12 months. The frozen berries will work just as well as fresh for this dessert. Just wash and dry them before freezing them in a single layer. Once frozen, you can store them in an airtight container.
No. Just do a quick rinse under cool water before using them in the recipe.
Yes. For this recipe, I recommend that you rehydrate dried cranberries. Pour hot water over cranberries in a bowl, let sit 10-15 minutes, then strain and use as planned.
Serving Suggestions
Serve just like you would any other bar dessert, sliced into desired squares or cut in half to make triangles.
Or serve warm from the oven like a cranberry crisp, spooning into bowls with a scoop of vanilla ice cream or a dollop of whipped cream on top. DELICIOUS!
More Holiday Recipes You will LOVE
- Thick & Chewy m & m Chocolate Chip Cookies
- Easy Chewy Blondies Recipe | The Best Blondie Recipe
- The Best Chewy Chocolate Chip Cookies
- Oatmeal Sugar Cookies
- Easy Traditional Tiramisu
- The Best Key Lime Pie
- Pfeffernusse Cookies (German Spice Cookies)
- Greek Butter Cookies | Koulourakia
Don’t forget to browse ALL of the fabulous recipes from Cranberry week just below!
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Oatmeal Cranberry Bars
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Print Pin Save RateEquipment
Ingredients
Oatmeal Crunch Crust & Streusel Topping
- 2 cups unbleached all-purpose flour
- 1 cup rolled oats not quick cooking or instant
- 1 cup brown sugar packed, light or dark
- ½ cup almond flour adds great flavor, but sub with regular flour if needed.
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ teaspoon cinnamon
- 1 cup butter cold and cut into cubes (2 sticks)
- 1 large egg optional, but use it, it gives great crunch to the recipe
Fresh Cranberry Filling
- 4 cups cranberries fresh or frozen, do not thaw
- ¾ cup granulated sugar
- 3-4 tablespoons orange juice ½ a medium orange squeezed
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 9×13 inch pan (my favorite) with parchment paper and spray with oil. May also be made in two 8×8 pans.
- You can mix the oatmeal crumb mixture two ways — in a food processor or by cutting the butter in with a couple of knives, a pastry cutter or your hands. I prefer the food processor myself.
- Either way, add flour, brown sugar, oats, cinnamon, baking powder and salt to bowl or food processor and pulse or stir to combine.
- Add cubed cold butter and pulse to combine or use two knives to cut butter into mixture, you might need to use your hands.
- Pour oatmeal crumb mixture into large bowl, add egg and mix well. Press 2 ½ cups (packed) of the mixture into the bottom of the prepared pan.
- In another bowl, stir together cranberries, sugar, vanilla, cornstarch and orange juice, toss to help sugar dissolve.
- Spoon the cranberry filling over the crust, pressing or shaking cranberries until they are evenly distributed. Using your hand, squeeze and crumble remaining oat topping evenly over the top of the cranberries, into chunky crumb topping.
- Bake the oatmeal cranberry bars for about 45-50 minutes, until they’re a light brown, covering with foil if browning too quickly.
- Once the dessert has cooled completely, transfer to the refrigerator and chill until firm, about an hour.
- When ready to serve, use the parchment paper to lift the crunch bars out of the pan, slice and store in airtight container.
Want to Save this Recipe?
Notes
Storage
Oatmeal Cranberry Crunch bars will last on the counter in an airtight container up to 3 days. In the fridge up to 7 days and may be frozen (before or after baking) up to 3 months.Make Ahead and Freeze
You can make these cranberries bars and freeze before baking. I recommend wrapping well in plastic wrap and then foil to prevent freezer burn. Do not thaw before baking, place in 350 degree oven and baking uncovered for 25-30 minutes, then cover with foil and bake additional 20-30 minutes until top is golden and cranberries are bubbling. Or make and bake the entire cranberry crunch bars, allow to cool completely. Using the parchment to lift out of pan, wrap well in plastic wrap, then again in foil, freeze up to 3 months. Allow to thaw on counter.High Altitude Cranberry Bars with Oatmeal
There are no high altitude modifications necessary for these delicious sweet-tart streusel crunch bars.Substitutions and Variations
- If fresh cranberries aren’t in season, you can substitute frozen cranberries or 1 can of whole cranberry sauce, you can also replace with other fruits; try blueberries, blackberries, peaches, strawberries, but I would cut the sugar significantly. You might also love my Strawberry Rhubarb Crumb Bars.
- For a gluten-free option, replace the all-purpose flour with your favorite GF substitute. You can also use oat or almond flour—just be sure the oats are GF.
- If you have a corn allergy, tapioca starch replaces the cornstarch easily. Use about ¾ of a tablespoon instead.
- Orangier Cranberry Orange bars? Zest ½ an orange before juice and toss into cranberries.
- Nuts | If you love nuts, place ½ cup of chopped pecans, almonds, walnuts or hazelnuts into the crumb mixture.
- Can I substitute dried cranberries for fresh? Yes, I recommend that you rehydrate dried cranberries. Pour hot water over cranberries in a bowl, let sit 10-15 minutes, then strain and use as planned.
Nutrition
- Slow Cooker Cranberry Apple Crisp from Cheese Curd In Paradise
- Cranberry Pecan Quick Bread from Hezzi-D’s Books and Cooks
- Roasted Cranberry Potatoesfrom Magical Ingredients
- Cranberry White Wine Spritzer from Our Good Life
- Oatmeal Cranberry Bars from The Fresh Cooky
- Orange Cranberry Bread from Devour Dinner
- Pear-Cranberry Sauce from The Spiffy Cookie
- Cranberry Pecan Cake Balls from The Freshman Cook
- Cranberry Moscow Mule from Art of Natural Living
- Orange Cranberry Muffins from Life Love and Good Food
- Cranberry Almond Granola from Family Around the Table
- Easy Classic Cranberry Sauce from Kate’s Recipe Box
Rachel Zak
There are entire sections that are missing from this recipe. It says to put 2.5 cups of oatmeal mix in the bottom of the pan then to mix the cranberry filling in a bowl. Then the next instruction is to bake! I assume you need to place the cranberry mix in the pan then cover with the rest of the oatmeal mix so the cranberry ends up in the middle of the bar. Very poorly written. I have not baked my version yet so I canโt say how it tastes but needs at least 2 steps between step 6 and 7.
Kathleen Pope
Hi Rachel,
Iโm so sorry about this, I had an update from my ad company and we just discovered that whatever they updated was blocking information even though it was still there. Iโm sorry you had this experience with one of my recipes, here is the full printable recipe card, I know most people donโt do that and just read it off of their phone or computer; but on most websites if you hit print recipe (even if you donโt print it) all of the ads disappear and for me at least, itโs much easier to read).
I hope this helps and is in time to figure out how to do it, I am sure it was very frustrating, not my intention whatsoever, I want people to have the full recipe and a good experience. That being said, sometimes I miss things as Iโm writing and I appreciate when readers call it to my attention.
I wish you the best of Sundays,
Kathleen
Rachel Zak
Update: Kathleen who shared this recipe corrected the instructions and now all is clear! Recipe turned out great. Also she was very responsive to the feedback.
Kathleen Pope
Thank you so much Rachel! ????
Radha
WOW! Love the flavor profile and these would be an amazing holiday breakfast! YUM!
Kathleen Pope
Thank you, great for breakfast, lunch, snack or dessert!
Jennifer
These bars look fantastic. My husband would love these. I am going to have to make a batch this weekend.
Kathleen Pope
I hope he loves them!
Inger@Art of Natural Living
These look so good! Sweet and tart, chewy and crunch! I suppose you could use leftover cranberry sauce from Thanksgiving too!
Kathleen Pope
Yes, you sure could Inger!!
Tasia ~ two sugar bugs
I love how you pair the tart cranberries with the sweet oatmeal crumble/streusel! It’s a perfect combination for Thanksgiving and the Christmas season.
Kathleen Pope
It is absolutely perfect! Thanks Tasia!
Rebecca
This is a great sweet and tart dessert! I love the colors and itโs definitely a crowd pleaser!
Sheila Thigpen
My grandmother used to make cranberry crunch, only with canned cranberry sauce. I love that your recipe uses fresh โ it’s definitely a keeper!