Description

These Cranberry Oatmeal Bars are a perfect balance of a buttery oat crust and a tangy cranberry-apple filling, sweetened naturally with maple syrup. Ideal for Thanksgiving or any fall dessert craving, they feature wholesome ingredients like gluten-free oats and fresh cranberries, resulting in a delicious, chewy, and slightly tart treat.

Ingredients

Scale

Cranberry Filling:

3 cups fresh or frozen cranberries
2 cups finely diced and peeled apple
1/3 cup maple syrup
2 tablespoons orange juice
1/2 teaspoon orange zest
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
2 1/2 tablespoons arrowroot powder or cornstarch

Crust:

3 cups Bob’s Red Mill Old Fashioned Rolled Oats
1 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
1/2 cup coconut sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
2/3 cup melted butter (vegan or regular)
1/3 cup maple syrup
2 teaspoons vanilla extract

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (177°C) and line a 9×13 inch baking pan with parchment paper to prevent sticking and ensure easy removal of the bars.
Make the cranberry filling: In a saucepan over medium heat, combine cranberries, diced apple, maple syrup, orange juice, orange zest, cinnamon, ground ginger, and arrowroot powder or cornstarch. Stir well and simmer for 10-12 minutes until the cranberries soften and the mixture thickens. Carefully blend the filling in a heat-safe blender or food processor until roughly puréed. Set aside to cool.
Mix dry crust ingredients: In a large bowl, combine oats, gluten-free baking flour, coconut sugar, cinnamon, salt, ground ginger, and nutmeg. Mix thoroughly to evenly distribute all spices and sugar.
Combine wet ingredients: In a separate bowl, whisk together melted butter, maple syrup, and vanilla extract until smooth and well combined.
Form the crust base: Pour the wet ingredients into the dry oat mixture and stir well until fully combined. Reserve 1 3/4 cups of this oat mixture for the topping. Press the remaining oat mixture evenly into the prepared baking pan using your hands or the back of a measuring cup to form a firm base.
Assemble the bars: Spread the prepared cranberry filling evenly over the oat crust layer. Then sprinkle the reserved oat mixture on top, distributing it evenly to form the crumbly topping.
Bake: Bake the assembled bars in the preheated oven for 33-35 minutes until the topping is golden brown and the filling is bubbling slightly.
Cool and serve: Allow the bars to cool completely in the pan to let the filling set properly. Once cooled, cut into squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

You can use fresh or frozen cranberries depending on availability.
Ensure the pan is lined with parchment paper to easily remove the bars after baking.
The arrowroot powder or cornstarch helps to thicken the cranberry filling; do not skip this step.
For a vegan version, use vegan butter or coconut oil instead of regular butter.
Letting the bars cool completely before slicing improves the texture and helps them hold together when cut.
Store leftovers in the refrigerator to maintain freshness up to 5 days.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: cranberry bars, oatmeal bars, gluten free dessert, fall dessert, Thanksgiving dessert, cranberry apple bars, baked oatmeal bars