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Cranberry Oats Bars
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Cranberry Oatmeal Bars from my Healthy Eating One-Pot Cookbook (Vegan)

I’m obsessed with these cranberry bars. The crumbly oat topping is buttery and sweet, which balances the tart berries perfectly. These bars are crisp straight from the oven, but will soften overnight if kept in an airtight container. Either way, they’re fantastic. If you’re anything like me, you’ll be tempted to sneak one for breakfast.
Course Healthy Dessert Recipes
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 373kcal

Ingredients

  • ½ cup coconut oil
  • ¾ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 ½ cups rolled oats
  • 1 ½ cups white whole-wheat flour
  • 1 teaspoon Celtic sea salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • 3 cups fresh cranberries chopped
  • 1 tablespoon sugar
  • 2 tablespoons sliced almonds

Instructions

  • Preheat the oven to 350°F.
  • In a large bowl, whisk the coconut oil and maple syrup until smooth. Stir in the vanilla.
  • Gently mix in the oats, flour, salt, cinnamon, and baking soda to form a crumbly dough. Press half the dough onto one side of a sheet pan, forming a layer about 1/2 inch thick.
  • Spread the chopped cranberries over the dough and sprinkle with the sugar.
  • Crumble the remaining dough over the berries. Sprinkle the top with the almonds.
  • Bake for 22 to 25 minutes until light golden brown.
  • Remove from the oven and let cool completely. Cut into 6 bars to serve.

Notes

If fresh cranberries aren’t in season, use frozen. Or, swap them for whole-fruit raspberry preserves and omit the sugar.

Nutrition

Serving: 1g | Calories: 373kcal | Carbohydrates: 46g | Protein: 3g | Fat: 20g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Fiber: 5g