Oatmeal Cranberry Bars
Wholesome oatmeal bars featuring tart cranberries nestled between buttery crumble layers. These bars offer the perfect balance of chewy, crisp textures with sweet-tart flavors, ideal for any time of day.
Ingredients
- 1½ cups old-fashioned rolled oats
- 1½ cups all-purpose flour
- 1 cup packed brown sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter melted
- 2 cups fresh or frozen cranberries if frozen, do not thaw
- ½ cup granulated sugar
- 1 tablespoon orange zest from about 1 medium orange
- 2 tablespoons orange juice
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- ½ cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
- Prepare the cranberry filling by combining cranberries, granulated sugar, orange zest, orange juice, and cornstarch in a medium saucepan. Cook over medium heat for 5-7 minutes, stirring frequently, until cranberries burst and mixture thickens. Remove from heat, stir in vanilla extract, and set aside to cool slightly.
- Make the oatmeal mixture by combining oats, flour, brown sugar, baking soda, and salt in a large bowl. Pour in the melted butter and stir until everything is evenly moistened and resembles coarse crumbs.
- Press two-thirds of the oat mixture firmly into the bottom of your prepared pan, creating an even base layer.
- Spread the cranberry filling evenly over the base layer, leaving a small border (about ¼ inch) around the edges.
- Add nuts to the remaining oat mixture if using, then sprinkle this crumble topping evenly over the cranberry layer.
- Bake for 25-30 minutes until the top is golden brown and the edges are slightly darker. Look for the cranberry filling to be bubbling slightly at the edges—this indicates it’s done.
- Cool completely in the pan on a wire rack for at least 2 hours before lifting out using the parchment overhang and cutting into squares.
Notes
- These bars can be stored in an airtight container at room temperature for 3 days or refrigerated for up to a week.
- For cleaner cuts, refrigerate the bars for an hour after they’ve cooled to room temperature.
- The cranberry filling can be made a day ahead and refrigerated to save time.
- Lining the pan with parchment paper is crucial for easy removal—don’t skip this step!
- The orange zest adds significant flavor complexity—use a microplane for best results.