I’ve recently tried an inventive Oatmeal Cranberry Bars Recipe that’s a perfect balance of tangy cranberries, nutty almond flour, and gluten free oats. I love how this treat encourages creative baking and brings family and friends together for genuine moments of culinary delight. A simple dish with lasting memories.

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I recently came up with a version of oatmeal cranberry bars that totally blew my mind. Layers of gluten free rolled oats mixed with almond flour and melted unsalted butter, blended in with a bit of brown sugar and a lightly beaten egg give these bars an amazing texture.

I love how the cranberries, whether fresh or frozen, add just the right hint of tartness which reminds me a lot of some of my favorite baked cranberry recipes I’ve tried before. I think its cool how this treat not only caters to a healthy lifestyle but also serves as an indulgent winter snack without the usual heavy feel.

With just a touch of milk and vanilla extract, there’s a balance that keeps these bars from being overly sweet. If you’re into recipes like cranberry desserts and oatmeal cranberry bars, I really think you’ll dig this recipe.

Give it a try and let me know what you think!

Why I Like this Recipe

I really love this recipe because it gives me that perfect mix of flavors and textures. First, I love how the crispy crumb topping contrasts with the soft, tender base making every bite so interesting. Second, the blend of tangy cranberries with the sweet hints of brown sugar just hits the spot and makes me excited to try it each time. Third, since it’s gluten free, I feel way more at ease knowing I can enjoy a yummy treat without worrying about dietary issues. And finally, it’s super simple to whip up even when I’m in a rush, which makes it a go-to recipe for both holiday mornings and quick snacks when I need a little comfort food.

Ingredients

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Gluten free rolled oats: Packed with fiber and carbs; they boost energy while keeping you fuller longer.
Almond flour: Rich in protein and healthy fats; creates a moist, nutty texture in every bite.
Cranberries: They add a tangy sweetness loaded with vitamins and antioxidants for health boost.
Unsalted butter: Melting butter enriches the flavor and helps bind ingredients without overpowering the taste.
Egg: It binds the mix together and contributes protein while enhancing overall texture.
Milk: Using milk or dairy alternatives ensures a moist batter with subtle creaminess balancing tart fruits.
Brown sugar: Lends a rich caramel taste while sweetening and complimenting the cranberry tang.
Cornstarch: Thickens the cranberry mixture, ensuring a smooth, luscious consistency throughout bars.

Ingredient Quantities

1 cup gluten free rolled oats

1/2 cup almond flour

1/4 cup unsalted butter, melted

1/3 cup brown sugar

A pinch of salt

1 egg, lightly beaten

1/2 cup milk (or a dairy free alternative)

1 teaspoon vanilla extract

2 cups fresh or frozen cranberries

1/2 cup granulated sugar

1 tablespoon cornstarch

1/4 cup water

1 cup gluten free rolled oats (for the crumb topping)

1/2 cup gluten free all purpose flour

1/3 cup brown sugar (for the topping)

1/4 cup cold unsalted butter, cubed

A pinch of salt (for the topping)

How to Make this

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1. Preheat your oven to 350°F and grease a 9×9 inch baking pan with a little butter.

2. In a medium bowl, stir together 1 cup gluten free rolled oats, 1/2 cup almond flour, 1/4 cup melted unsalted butter, 1/3 cup brown sugar, and a pinch of salt.

3. Add 1 lightly beaten egg, 1/2 cup milk (or your dairy free alternative) and 1 teaspoon vanilla extract, then mix until smooth.

4. Pour this batter into the prepared pan and spread it out evenly.

5. In another bowl, mix 2 cups fresh or frozen cranberries, 1/2 cup granulated sugar, 1 tablespoon cornstarch, and 1/4 cup water until the cranberries are well coated.

6. Evenly spoon the cranberry mixture on top of the base layer in the pan.

7. For the topping, in a small bowl combine 1 cup gluten free rolled oats, 1/2 cup gluten free all purpose flour, 1/3 cup brown sugar, a pinch of salt and the 1/4 cup cold unsalted butter cubed in. Rub the butter into the dry ingredients with your fingers until you get a crumbly texture.

8. Sprinkle the crumb topping over the cranberries evenly.

9. Bake for about 35 to 40 minutes until the bars are set and the top is lightly browned.

10. Let cool completely in the pan before cutting into squares and enjoy your delicious oatmeal cranberry bars!

Equipment Needed

1. Oven (preheat to 350°F)
2. 9×9 inch baking pan (greased with a little butter)
3. Medium mixing bowl (for combining gluten free oats, almond flour, melted butter, brown sugar, salt, egg, milk, and vanilla extract)
4. Another medium bowl (for mixing the cranberries, granulated sugar, cornstarch, and water)
5. Small bowl (for rubbing the cold butter into the dry ingredients for the crumb topping)
6. Measuring cups and spoons (for all the ingredients)
7. Whisk or fork (to lightly beat the egg)
8. Spatula (for stirring and spreading the batter evenly)
9. Knife (for cutting the cooled bars into squares)

FAQ

Q: What if I can't find gluten free rolled oats?

A: You can use any other gluten free oats you find, but the texture might not be exactly the same.

Q: Can I swap the cranberries with another fruit?

A: Yeah, you can try blueberries or cherries, although the flavor will be a bit different.

Q: Do I have to use dairy milk?

A: Nope, you can use almond milk or any other dairy free alternative and its still gonna turn out great.

Q: How do I know when the bars are done?

A: The bars are ready when the edges get a light golden color and a toothpick inserted into the center comes out clean.

Q: How long can I store these oatmeal cranberry bars?

A: They keep well in an airtight container in the fridge for a couple days, but honestly they usually don't last long.

Oatmeal Cranberry Bars Recipe Substitutions and Variations

If you dont have gluten free rolled oats, you can use certified gluten free quick oats in its place.
If almond flour is missing, try using sunflower seed flour or hazelnut flour as a substitute.
You can swap unsalted melted butter with an equal amount of coconut oil or dairy free margarine.
Instead of brown sugar you can use coconut sugar to bring a similar sweetness and flavor.
If milk isnt available, any plant based milk like almond or oat will work just fine.

Pro Tips

1. Make sure all your ingredients are at room temperature before you start. It helps the batter mix better and stops any weird texture from cold butter or eggs.
2. If youre using frozen cranberries, let them thaw a bit or they might dump too much water into the mix and make it extra runny.
3. When you’re working the cold butter into the topping, take your time rubbing it in with your fingers so you get that perfect crumbly texture you want.
4. Let the bars cool completely in the pan before you cut them. It might be really tempting to dig in early but a full cool down really helps them set properly and keeps them from falling apart.

Oatmeal Cranberry Bars Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I've recently tried an inventive Oatmeal Cranberry Bars Recipe that's a perfect balance of tangy cranberries, nutty almond flour, and gluten free oats. I love how this treat encourages creative baking and brings family and friends together for genuine moments of culinary delight. A simple dish with lasting memories.

Servings

servings

Calories

250

kcal

Equipment: 1. Oven (preheat to 350°F)
2. 9×9 inch baking pan (greased with a little butter)
3. Medium mixing bowl (for combining gluten free oats, almond flour, melted butter, brown sugar, salt, egg, milk, and vanilla extract)
4. Another medium bowl (for mixing the cranberries, granulated sugar, cornstarch, and water)
5. Small bowl (for rubbing the cold butter into the dry ingredients for the crumb topping)
6. Measuring cups and spoons (for all the ingredients)
7. Whisk or fork (to lightly beat the egg)
8. Spatula (for stirring and spreading the batter evenly)
9. Knife (for cutting the cooled bars into squares)

Ingredients

1 cup gluten free rolled oats
1/2 cup almond flour
1/4 cup unsalted butter, melted
1/3 cup brown sugar
A pinch of salt
1 egg, lightly beaten
1/2 cup milk (or a dairy free alternative)
1 teaspoon vanilla extract
2 cups fresh or frozen cranberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1/4 cup water
1 cup gluten free rolled oats (for the crumb topping)
1/2 cup gluten free all purpose flour
1/3 cup brown sugar (for the topping)
1/4 cup cold unsalted butter, cubed
A pinch of salt (for the topping)

Directions

Preheat your oven to 350°F and grease a 9×9 inch baking pan with a little butter.
In a medium bowl, stir together 1 cup gluten free rolled oats, 1/2 cup almond flour, 1/4 cup melted unsalted butter, 1/3 cup brown sugar, and a pinch of salt.
Add 1 lightly beaten egg, 1/2 cup milk (or your dairy free alternative) and 1 teaspoon vanilla extract, then mix until smooth.
Pour this batter into the prepared pan and spread it out evenly.
In another bowl, mix 2 cups fresh or frozen cranberries, 1/2 cup granulated sugar, 1 tablespoon cornstarch, and 1/4 cup water until the cranberries are well coated.
Evenly spoon the cranberry mixture on top of the base layer in the pan.
For the topping, in a small bowl combine 1 cup gluten free rolled oats, 1/2 cup gluten free all purpose flour, 1/3 cup brown sugar, a pinch of salt and the 1/4 cup cold unsalted butter cubed in. Rub the butter into the dry ingredients with your fingers until you get a crumbly texture.
Sprinkle the crumb topping over the cranberries evenly.
Bake for about 35 to 40 minutes until the bars are set and the top is lightly browned.
Let cool completely in the pan before cutting into squares and enjoy your delicious oatmeal cranberry bars!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.