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Cranberry Oat Bars

These cranberry oat bars are a comforting treat made with hearty rolled oats, tart cranberries, and a touch of lemon zest. They bake into golden, crisp edges with a sticky, jammy cranberry filling that’s perfect for post-holiday snacking. The simple ingredients come together into a rustic, wholesome dessert with a chewy texture and bright, tangy flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups rolled oats old-fashioned
  • 1/2 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter cold, cut into small pieces
  • 1/3 cup honey or maple syrup
  • 1 tsp vanilla extract
  • 1 tsp lemon zest freshly grated
  • 1 cup dried cranberries chopped if large

Equipment

  • 9-inch square baking pan
  • Mixing bowls
  • Saucepan
  • Spatula or spoon
  • Parchment paper (optional)
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line your baking pan with parchment paper or lightly grease it.
  2. In a large mixing bowl, combine the rolled oats, flour, baking soda, and salt. Stir together until evenly mixed.
  3. In a small saucepan over low heat, melt the butter until it’s just bubbling and fragrant. Remove from heat.
  4. Pour the melted butter into the bowl with the dry ingredients. Add honey or maple syrup, vanilla extract, and lemon zest. Stir until everything is well coated and the mixture starts to stick together.
  5. Use your fingers or a spatula to press half of this oat mixture firmly into the bottom of your prepared baking pan, creating an even layer.
  6. Spread the dried cranberries evenly over the pressed oat crust. Chop larger cranberries if needed so they distribute uniformly.
  7. Top with the remaining oat mixture, pressing lightly to create a layered effect and ensure the cranberries stay embedded as it bakes.
  8. Bake for 20 to 25 minutes, until the top is golden brown and bubbling around the edges.
  9. Remove from the oven and let cool in the pan for about 10 minutes. The filling will be sticky and slightly set.
  10. Transfer the pan to a cooling rack and cool completely for at least 30 minutes. This helps the bars firm up for clean slicing.
  11. Once cooled, use a sharp knife to cut into squares. Serve at room temperature or warmed slightly for maximum comfort.

Notes

For a chewier texture, toast the oats lightly before mixing. Storing in an airtight container keeps the bars fresh for up to 3 days. For longer storage, freeze and reheat briefly in the microwave.