Cranberry Orange Oat Bars

This versatile, easy-bake recipe can be a simple snack, breakfast, or dessert option this holiday season and beyond. Take the classic flavor combo of orange and cranberry to the next level by layering them between oats mixed with browned butter.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Cranberry Orange, Oatmeal Bars, Orange Cranberry

Prep Time 20

Cook Time 1

Cooling Time 30

Total Time 1 50

Servings pieces

Calories 261kcal

Author Cara Harbstreet

Equipment

Food Processor
prep bowls and mixing bowls
measuring cups and spoons
small saucepan
9"x9" baking pan
parchment paper

Ingredients

2 sticks unsalted butter or 16 tablespoons (226 grams)
2 cups old-fashioned or rolled oats
1 cup old-fashioned oats for oat flour
2/3 cup all-purpose flour
2/3 cup sliced almonds
2/3 cup granulated sugar
1/3 cup brown sugar packed
1-2 tsp vanilla extract or to taste
1 tsp kosher salt
3/4 tsp ground cinnamon
3/4 tsp baking soda
2 tbsp orange zest
12 oz fresh cranberries 1 bag
nonstick spray and parchment paper

Instructions

Preheat the oven to 350 degrees F.
Prepare a 9"x9" baking pan by coating all sides with nonstick spray. Trim the parchment paper to line the bottom and two sides of the pan, then lightly spray again to help prevent sticking.
Heat a small saucepan over low to medium heat. Add the butter and melt, then reduce the heat to brown the butter. Cook for 8 to 9 minutes, or until the milk solids darken to a golden brown color. Remove from heat as soon as the color darkens to avoid scorching and set aside.
Use the food processor to blitz 1 cup of the old-fashioned oats until crumbly and flour-like. Add the oat flour to a large mixing bowl along with the remaining oats, all-purpose flour, sliced almonds, 1/3 cup granulated sugar (half), brown sugar, salt, cinnamon, vanilla, baking soda, and half of the grated orange zest.
Pour the browned butter over this mixture and stir until combined. Use approximately half the mixture to line the bottom of the pan and form the base layer. Press firmly to pack it in.
Add the cranberries to the bowl of a food processor, along with the remaining orange zest. Pulse to combine, then blend until chunky and paste-like. Add 1/3 cup granulated sugar (half) and pulse until combined. Scrape onto the first layer of oats and spread in an even layer across the pan.
Distribute the remaining oat mixture over the cranberry layer and press gently as needed to form a top layer. Bake for 50-60 minutes, rotating as needed, until the edges become golden brown.
Take the baking pan out of the oven and let it cool completely on a wire baking rack. To remove from the pan, tug on the overhanging pieces of parchment paper until it becomes loose enough to lift from the pan. Cut into 16 square bars, and serve.

Notes

To store, place in a sealed container and keep in the refrigerator for up to one week.

Nutrition