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Cranberry Oat Bars

These cranberry oat bars are a nostalgic treat with a rustic charm, featuring a buttery oat crust and tart dried cranberries. They are baked until golden with bubbling edges, offering a chewy, crumbly texture with bursts of tangy cranberry flavor. Perfect for breakfast or a cozy snack, they celebrate simple ingredients and imperfect beauty.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups old-fashioned oats lightly toasted for extra flavor
  • 1 cup all-purpose flour unbleached preferred
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold, cut into small pieces
  • 1/3 cup brown sugar mellow sweetness
  • 2 tablespoons honey or maple syrup for chewiness and floral notes
  • 1 teaspoon lemon zest brightens the flavor
  • 1 cup dried cranberries soaked briefly if too dry

Equipment

  • 9-inch square baking pan
  • Mixing bowls
  • Saucepan or microwave
  • Spatula or wooden spoon
  • Sharp knife
  • Wire rack

Method
 

  1. Preheat your oven to 180°C (350°F) and lightly grease your baking pan or line it with parchment paper.
  2. In a small pan or microwave, toast the oats lightly over medium heat or in short bursts until fragrant and golden—this deepens their nutty aroma.
  3. In a large mixing bowl, combine the toasted oats, flour, and salt, stirring until evenly mixed. This creates your hearty base.
  4. Melt the butter gently in a saucepan or microwave until just melted, then pour it over the dry mixture.
  5. Add the brown sugar, honey, and lemon zest to the melted butter, stirring until the mixture is cohesive and slightly sticky.
  6. Press half of this oat mixture firmly into the prepared pan to form an even crust, about half an inch thick, pressing with your fingers or the back of a spoon.
  7. Scatter the dried cranberries evenly over the crust, tossing them with a little flour if they seem loose—this helps prevent sogginess.
  8. Sprinkle the remaining oat mixture over the cranberries, gently pressing down to help everything stick together. For extra crunch, add toasted oats or chopped nuts on top.
  9. Bake in the preheated oven for 25-30 minutes, or until the edges are golden and bubbling around the cranberries.
  10. Remove from the oven and let the bars cool completely on a wire rack for at least 20 minutes—this helps them set and makes slicing easier.
  11. Use a sharp knife to cut the bars into squares or rectangles, wiping the blade between cuts for clean slices.
  12. Enjoy these bars slightly warm or at room temperature, savoring the chewy oats, tart cranberries, and imperfectly perfect edges.

Notes

For a richer flavor, toast the oats longer until they emit a caramel aroma. Soaking cranberries briefly in hot water can make them juicier and less dry. Let the bars cool thoroughly before slicing for clean cuts and better texture.