Cranberry Oat Bars

    (70)
    30 mins

    These little bars are great to snack on, are perfect at holiday time, and would be excellent for a cookie exchange. If you have leftover dough after forming the bars, don't worry, I find that the thinner the crust, the better.


    63 people made this

    Ingredients
    Serves: 16 

    • 190 g fresh or frozen cranberries
    • 150 g sugar
    • 2 tablespoons orange zest
    • 190 g all-purpose flour
    • 120 g rolled oats
    • 220 g packed light brown sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 170 g butter

    Directions
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a small saucepan over medium high heat, combine the cranberries, white sugar and orange zest. Bring to a boil, then reduce heat and cook until the mixture has reduced to about 1 cup.
    2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan, line with foil, then grease the foil.
    3. In a medium bowl, stir together the flour, oats, brown sugar, baking powder and salt. Cut in the butter using your hands or a pastry blender until the mixture resembles coarse crumbs. Press half of this mixture firmly into the prepared pan. Spread the cranberry sauce evenly over the base, then crumble the remaining oat mixture over the top.
    4. Bake for 10 to 15 minutes in the preheated oven, until the top is golden brown. Cool completely before cutting into bars.

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    Reviews and ratings
    Global ratings:
    (70)

    Reviews in English (59)

    by
    48

    I have made this recipe twice. First I made it with the changes suggested by some readers: 1 cup unsweetened applesauce, 3 cups cranberries, 1 cup sugar and a 9 X 13 pan. But the applesauce diluted the intense cranberry flavor, and the crust wasn't substantial enough (the bars were too flimsy). So the second time, I used the following ingredients, also in a 9 X 13 pan: 4 cups cranberries 1 1/3 cups white sugar 3 tablespoons orange zest 2 cups rolled oats 1 1/2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup packed light-brown sugar 1 teaspoon cinnamon 2 sticks butter I baked it for about 35 minutes at 370 degrees. The cranberry filling had the intense flavor I wanted, and the crust was substantial, making for a firm bar.  -  01 Jan 2010  (Review from Allrecipes US | Canada)

    by
    43

    I doubled this for a 9x13" pan, with a few modifications to the filling only. Instead of doubling the cranberries, I added the directed 2 cups of cranberries, then I added 2 cups of peeled, chopped, apple and cooked till tender and reduced. Then I added 1/4 cup of apple juice with 1 Tbsp. cornstarch stirred in to thicken filling. The end result was an awesome filling without the bite that often accompanies cranberry recipes. Everybody at my picnic loved it!  -  24 May 2006  (Review from Allrecipes US | Canada)

    by
    37

    These are dangerously delicious. I make them in a 9 x 13 pan, increasing the amount of filling by adding unsweetened applesauce to the cranberry mixture. I use whole wheat flour.  -  31 Oct 2007  (Review from Allrecipes US | Canada)

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