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Cranberry Oatmeal Bars

Yield: 16 2-inch-square bars

With a ribbon of tangy cranberry between layers of hearty oats, these bars are a great treat any time of the day, including breakfast.


  • Nonstick cooking spray
  • 6 oz. (12 Tbs.) unsalted butter
  • 2-1/4 cups old-fashioned rolled oats
  • 6-3/4 oz. (1-1/2 cups) all-purpose flour
  • 2/3 cup granulated sugar
  • 1/3 packed cup dark brown sugar
  • 1 tsp. kosher salt
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 10 oz. fresh or frozen cranberries (about 3 cups)

Nutritional Information

  • Calories (kcal) : 230
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 25
  • Sodium (mg): 110
  • Carbohydrates (g): 34
  • Fiber (g): 2
  • Sugar (g): 14
  • Protein (g): 3


  • Position a rack in the center of the oven, and heat the oven to 350°F. Coat the bottom and sides of an 8×8-inch metal pan with cooking spray. Line the bottom and 2 sides of the pan with a strip of parchment long enough to overhang on the two sides. Spray the parchment with nonstick spray.
  • In a small saucepan, melt the butter, then set aside and cover to keep warm.
  • In a large bowl, combine the oats, flour, 1/3 cup of the granulated sugar, the brown sugar, salt, cinnamon, and baking soda.
  • In a food processor or blender, chop the cranberries into small pieces. Scrape into a small bowl, and stir in the remaining 1/3 cup granulated sugar.
  • Pour the warm butter over the flour mixture, and using a wooden spoon or spatula, stir until well combined. Transfer about two-thirds (about 3 cups) of the dough into the prepared pan, and press to form an even, firmly packed layer.
  • Spread the cranberry mixture over the bottom layer. Sprinkle the remaining dough over the cranberries and press gently.
  • Bake, rotating the pan after 30 minutes, until fragrant and golden brown, 50 to 60 minutes. Remove from the oven, and place on a rack to cool completely.
  • Loosen the edges from the pan, and pull out by the overhanging parchment. Cut into 16 squares, and serve.


Rate or Review

Reviews (3 reviews)

  • ndemaeyer | 04/20/2019

    I really liked these bars. I try to avoid too much sugar. Every once in a while its nice to have a treat. I don't feel guilty eating these. The sugar amount is just fine for me because I'm not used to sweet things but I agree there could be more cranberry filling. That probably equates into a bit more sugar. I'll make them again with those changes.

  • suszyt | 12/11/2018

    The bag of cranberries I used was 12 ounces, not 10 as the recipe calls for. So my bars had a heavier proportion of cranberries which provided more flavor. I liked the bars, but would add more butter next time so the crust would hold together better.

  • TheEarlofGrey | 10/14/2018

    Aw, I wanted to really love these! Instead, they're only pretty good. The proportions are off a bit in terms of crust to cranberries. The crust is good but there's too much of it, probably to compensate for the tartness of the berries. If I make this again, I'd sweeten the fruit filling a bit more and decrease the crust. Best served warm with whipped cream or vanilla ice cream.

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