Cranberry Oat Crumble Bars

There’s something so wonderful about the flavor of tart cranberry in winter months. Is it coincidence that the berries are harvested just in time for holiday baking? I think not! Mother Nature gives us just what we need to wake up sleepy winter taste buds.

These bars hold a tart layer of jammy cranberry between two layers of vanilla-scented oat crust. They would be right at home on any holiday cookie tray, but I often found myself craving them for breakfast with coffee (oats = breakfast, right?).

These come together quickly because the ingredients are so simple. Chances are you have all the ingredients for the crust in your pantry.

The crust is held together with a whole cup (!) of melted butter. 

Brown sugar makes the crust packable. Above you can see half of the oat mixture pressed into the bottom of a 13×9 dish.

Cranberries are cooked down with sugar to a jam-like consistency. Be sure to cover the pan as you cook them! When they pop a little bit of hot berry juice will burst forth and could cause burns.

Just look at that red color! The jam is so pretty absolutely brimming with tart flavor. After the berries are spread over the crust, the remaining oat mixture is sprinkled on top.

Despite the ‘crumble’ in the recipe title, the bars slice rather cleanly. Large square bars make a hearty breakfst, but I plan to cut smaller pieces for holiday cookie trays. They are a cozy treat and so season appropriate!

This blog post is brought to you by Go Bold With Butter! Be sure to check out all their excellent recipes made with real butter and dairy!

Cranberry-Oat Crumble Bars

Heather Baird
These make a hearty breakfast, but you can cut smaller pieces for holiday cookie trays.
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Prep Time 10 mins
Cook Time 25 mins
20 minutes cooling time 20 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 12

Equipment

  • 13×9 inch baking dish

Ingredients
 
 

  • 2 cups 260g all-purpose flour
  • 2 cups 200g quick-cooking oats
  • 1 1/2 cups 320g brown sugar, packed
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup 2 sticks, 226g unsalted butter, melted
  • 4 cups 640g fresh cranberries
  • 1 1/4 cups 250g granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla

Instructions
 

  • Preheat oven to 350°F.
  • Combine flour, oats, sugar, baking soda and salt in a large bowl. Stir in melted butter and mix until crumbly. Press half of the mixture into a greased 13×9-inch baking dish. Bake 8 minutes.
  • Combine cranberries, sugar, lemon juice and vanilla in a large sauce pan; cover and cook over medium-high heat until berries pop. Reduce heat to medium and cook until mixture thickens to a jam-like consistency.
  • Spoon the filling evenly over the crust; sprinkle with reserved crumb mixture. Bake 25 minutes or until the filling is bubbly and the topping is golden brown. Let cool 20 minutes, or until the filling is set. Cut into bars and serve.
Keyword breakfast bars, fresh cranberries, oats
Tried this recipe?Let us know how it was!
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Sara Snyder
Sara Snyder
2 years ago

I just made this with leftovers from your Cranberry Champagne Sauce recipe! I didn't have a lot of gelatin on hand when I made it for Thanksgiving, so it was more of a relish/jam which was not only delicious for the meal, but it just made a delicious cranberry stripe in this oatmeal crumble bar! I'm a little worried about having an entire 9 x 13 pan of it because it is too good. Thanks for helping me upcycle my cranberries!

Heather Baird
Heather Baird
2 years ago
Reply to  Sara Snyder

That is such a smart idea! I'll have to try that sometime with leftover cranberry sauce!

Natalie
Natalie
2 years ago

I love cranberries and oats together! These bars look delicious!

Esther Bejar
Esther Bejar
2 years ago

I love this idea! Delicious!

Rebecca
Rebecca
1 year ago

These were delicious! I am self-isolating at the moment and needed a dessert for my Mom who always likes a sweet treat. We are getting low on some ingredients, but had plenty of cranberries in the freezer and oats to use up. This was perfect. Thank you.

Heather Baird
Heather Baird
1 year ago
Reply to  Rebecca

I'm so glad to hear that! Thank you for trying the recipe. Stay well!