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    Home » Recipes

    Cranberry Oatmeal Bars Made with Fresh Cranberries

    November 15, 2019 by Patti Estep 4 Comments

    Jump to Recipe

    These cranberry oatmeal bars are made with fresh seasonal cranberries and lots of oatmeal for a delicious treat you can serve or bring to the party.

    Stack of three cranberry oatmeal bars and scattered fresh cranberries

    One of my favorite things about fall is fresh cranberries. I've made quite a few cranberry dishes on this blog.

    Since I love cranberries and oatmeal I thought it would be a great idea to create this cranberry oatmeal bar. 

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    Fresh cranberries in a bowl

    Here in Pennsylvania, we can usually find fresh cranberries in the grocery store by the beginning of October. They are only around for a short time. Maybe that's why I always end up making something with them.

    Cranberry oatmeal bar batter spread into a pan

    Cranberry Oatmeal Bars

    This recipe is based on my standard chocolate chip cookie recipe so you could definitely use this same batter to create cookies instead of bars. 

    Pan of cranberry oatmeal bars

    I really love the look of the red cranberries in this yummy dessert. And, I didn't need to cook them with sugar first. However, the cranberries do break down a bit while cooking.

    Fresh cranberry oatmeal bars on a cooking rack

    I think these would be great as a breakfast option as well as a snack, treat or dessert.

    Also, though I haven't tried baking this dough in muffin pans or bread loaf pans, I bet they would work.

    Cranberry oatmeal bars stack

    You could make this with other berries such as blueberries or a combination of raspberries and blackberries. 

    However, tis the season for cranberries so use them while you can.

    Patti signature

    More Great Cranberry Recipes

    • Cranberry Shortbread Cookie
    • Cranberry Pear Galette
    • Cranberry Dump Cake
    Fresh cranberry oatmeal bars on a cooking rack

    Cranberry Oatmeal Bars

    These cranberry oatmeal bars are made with fresh seasonal cranberries and lots of oatmeal for a delicious treat you can serve or bring to the party.
    4.45 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Additional Time 20 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Cuisine American
    Servings 24
    Calories 283 kcal

    Ingredients
      

    • 1 cup brown sugar
    • 1 cup white sugar
    • 2 sticks - 1 cup butter softened
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 cup flour
    • 1/2 teaspoon salt
    • 1 teaspoon baking soda
    • 3 cups - 12 oz package of fresh cranberries
    • 1/2 cup of chopped pecans
    • 3 cups of old fashioned oats

    Instructions
     

    • Preheat oven to 350
    • Sift together flour, baking soda, and salt. Set aside
    • In a separate bowl cream brown sugar, white sugar, and butter.
    • Add eggs one at a time and beat well.
    • Next, add vanilla and mix.
    • Add 1/2 of the flour mixture to the sugar mixture. Mix well.
    • Add the remaining flour mixture and mix well.
    • Then add the pecans and cranberries and mix until combined.
    • Add the oats and mix well.
    • Press dough into a non-stick or sprayed 9 x 13-inch pan.
    • Bake for 30 minutes.
    • Let cool for 20 minutes or more before cutting into bars.

    Notes

    You could make cookies with this dough. I would spoon it out evenly on cookie sheets. Bake for 5 minutes at 350 and then flip trays (move bottom to top shelf and top shelf to the bottom) Then bake for 5 minutes more or until the cookies have a nice golden brown look.

    Nutrition

    Serving: 1gCalories: 283kcalCarbohydrates: 29gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 7gTrans Fat: 1gCholesterol: 56mgSodium: 227mgFiber: 2gSugar: 17g

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

    Tried this recipe?Tag @hearthnvine on Instagram
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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

    Reader Interactions

    Comments

    1. Ruth Steiner

      September 18, 2021 at 7:02 pm

      Use them while you can? I grew up in WI, with cranberry bogs nearby. We always froze them whole, uncooked to use year round. These do not have to be a seasonal thing.

      Reply
      • Patti Estep

        September 19, 2021 at 6:59 am

        Ruth, you bring up a good point. It's true that you can use frozen especially in this recipe. However, fresh cranberries, in my opinion, are better.

        Reply
        • Joan

          December 25, 2021 at 2:22 pm

          I made with frozen wild cranberries and had to substitute coconut oil for the butter and flaxseed for the eggs. My husband says it is the best thing he has ever had. Thank you for the recipe!

        • Patti Estep

          December 25, 2021 at 3:04 pm

          Wonderful Joan, thanks for sharing your experience!

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