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.
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.
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 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.
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.
I think these would be great as a breakfast option as well as a snack, treat or dessert.
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Also, though I haven't tried baking this dough in muffin pans or bread loaf pans, I bet they would work.
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.
More Great Cranberry Recipes
Cranberry Oatmeal Bars
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
Nutrition
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.
Robin
Followed the recipe exactly, except used the notes for making cookies. The cookies spread a lot and were extremely thin, like lace cookies with red bumps! Although I greased the cookie sheets, the first batch were horrible to remove and fell apart. I put the second batch on parchment, with slightly better results, although they were still soft enough to bend and fold when you tried to pick them up. Finally I gave up and took the remainder of the batter and put it in a square cake pan and made bars. On the bright side, they taste great!!! I'd say they just don't work well as cookies. 🙁
Patti Estep
Oh no. I'm sorry they didn't work well as cookies for you Robin. Maybe they need more flour. However, I'm glad to hear that the bars tasted good.
Ruth Steiner
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.
Patti Estep
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.
Joan
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
Wonderful Joan, thanks for sharing your experience!