Why You’ll Love This Cranberry Almond Oat Bars
- They’re the perfect texture trifecta. You get the chewy base, the gooey jam layer, and that irresistible crunchy almond topping all in one bite. It’s a symphony of textures that never gets old.
- They’re incredibly versatile. Enjoy one for breakfast with your yogurt, pack it as a sustaining snack for a hike, or serve it as a simple, elegant dessert with a scoop of vanilla ice cream. They truly work for any time of day.
- They come together in one bowl. Seriously, the less dishes, the better. The same mixture forms both the base and the crumbly topping—it’s a clever little trick that saves you time and effort.
- The flavor combination is a classic for a reason. The tartness of the cranberries plays so nicely against the buttery, nutty flavor of the almonds and oats. It’s a sophisticated pairing that feels both familiar and special.
Ingredients & Tools
- 200 g old-fashioned rolled oats
- 150 g all-purpose flour
- 150 g light brown sugar, packed
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 170 g unsalted butter, melted and slightly cooled
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 250 g cranberry jam or preserves
- 75 g sliced almonds
Tools: 8×8 inch (20×20 cm) square baking pan, parchment paper, a large mixing bowl, a small bowl for melting butter, a spatula
Using good-quality cranberry jam really makes a difference here—look for one with a high fruit content and a nice balance of tart and sweet. And don’t skip on the brown sugar; its molasses notes add a wonderful depth and moisture that white sugar just can’t provide.
Serves: 9 generous bars | Prep Time: 15 minutes | Cook Time: 35-40 minutes | Total Time: about 1 hour (plus cooling)
Before You Start: Tips & Ingredient Notes
- Why room temperature egg? A cold egg can cause the melted butter to seize up and solidify a bit, which can make the oat mixture harder to combine evenly. Taking the egg out about 30 minutes beforehand makes for a smoother, more homogenous dough.
- Can I use quick oats? You can, but the texture will be different. Old-fashioned rolled oats give the bars a much heartier, chewier bite. Quick oats will result in a softer, more cake-like texture, which is still tasty, just not quite the same.
- What if my jam is too thick? If your cranberry jam is very firm, give it a quick stir or warm it gently for 10-15 seconds in the microwave. This will make it much easier to spread over the oat base without tearing it.
- The parchment paper sling is non-negotiable. Honestly, it’s the best trick for getting perfect, clean-cut bars. Leaving an overhang on two sides acts like handles to lift the entire slab out of the pan once cooled, making slicing an absolute breeze.
How to Make Cranberry Almond Oat Bars
Step 1: First, preheat your oven to 350°F (175°C). Grab your 8×8 inch baking pan and line it with parchment paper, making sure there’s an overhang on two opposite sides—this is your secret weapon for easy removal later. A little spritz of cooking spray on the pan under the paper helps it stay in place.
Step 2: In your large mixing bowl, whisk together the dry ingredients: the rolled oats, flour, brown sugar, baking soda, and salt. You’ll want to break up any lumps in the brown sugar as you go. Whisking these together first ensures the leavening and salt are evenly distributed, which is key for a consistent bake.
Step 3: In a separate small bowl or measuring cup, melt the butter. Let it cool for a minute so it’s not piping hot, then whisk in the room-temperature egg and vanilla extract until the mixture is smooth and well-combined. Pour this wet mixture over the dry oat mixture.
Step 4: Now, use a spatula to mix everything together. You’re looking for a crumbly but cohesive dough where all the dry ingredients are moistened. It might seem a bit dry at first, but keep folding—it’ll come together. The mixture should hold together when you press it in your hand.
Step 5: This is the fun part. Set aside about one cup of the oat mixture for the topping. Transfer the rest of the mixture into your prepared pan. Press it down firmly and evenly into the bottom of the pan. I like to use the bottom of a measuring cup to really compact it—this creates a solid base that won’t crumble when you cut the bars.
step 6: Spread the cranberry jam evenly over the pressed base. If you warmed the jam slightly, this will be super easy. Try to leave a tiny border around the edges to prevent the jam from burning against the hot pan.
Step 7: Take the reserved cup of oat mixture and sprinkle it evenly over the jam layer. Don’t worry about making it perfect—clumps and varying sizes are what create that wonderful crumbly texture. Now, scatter the sliced almonds all over the top.
Step 8: Pop the pan into the preheated oven and bake for 35-40 minutes. You’ll know they’re done when the topping is a deep golden brown and the edges are bubbling slightly. The aroma filling your kitchen will be absolutely irresistible.
Step 9: This is the hardest part: let the bars cool completely in the pan on a wire rack. I know it’s tempting, but cutting into them while they’re warm will result in a messy, crumbly situation. The jam layer needs time to set. For the cleanest cuts, you can even pop the whole pan in the fridge for an hour after it has cooled to room temperature.
Step 10: Once completely cool, use the parchment paper handles to lift the entire slab out of the pan. Place it on a cutting board and use a sharp knife to slice it into 9 squares. Wiping the knife clean between cuts helps achieve those picture-perfect edges.
Serving Suggestions
Complementary Dishes
- A simple bowl of Greek yogurt — The tangy creaminess of the yogurt is a fantastic counterpoint to the sweet and tart bars, making it feel like a complete breakfast.
- A sharp cheddar cheese plate — The classic “apple pie with cheese” principle applies here too. A small slice of aged cheddar alongside a bar creates a surprisingly delicious sweet-and-savory bite.
Drinks
- Earl Grey tea — The bergamot in the tea complements the fruity cranberry and nutty almond flavors beautifully, creating a truly elegant afternoon treat.
- A warm mug of black coffee — The bitterness of the coffee cuts through the sweetness of the bar perfectly, making for a robust and satisfying start to the day.
Something Sweet
- A scoop of vanilla bean ice cream — Serve a warm bar (gently reheated) with a scoop of cold ice cream for an incredibly simple yet decadent dessert. The melting ice cream over the chewy oats is pure bliss.
- A dollop of lightly sweetened whipped cream — For a lighter finish, a cloud of whipped cream adds a touch of indulgence without being too heavy.
Top Mistakes to Avoid
- Mistake: Pressing the base layer too lightly. If you don’t press the base mixture down firmly and evenly, it can crumble when you try to slice and serve the bars. Really take a minute to compact it with the back of a cup or your fingers.
- Mistake: Spreading the jam all the way to the edge. Jam is mostly sugar, and sugar burns. Leaving a small border prevents the edges from becoming too dark and bitter during baking.
- Mistake: Cutting the bars while they’re still warm. I’ve messed this up before too, and it’s a lesson you only need to learn once! The jam layer is essentially liquid when hot and needs ample time to cool and set up. Patience is key for clean, beautiful bars.
- Mistake: Over-baking. You’re looking for a golden brown topping, not a dark brown one. Over-baking will dry out the bars and make the edges unpleasantly hard. Start checking at the 30-minute mark.
Expert Tips
- Tip: Toast your almonds for extra flavor. Before scattering them on top, spread the sliced almonds on a baking sheet and toast them in your preheating oven for 5-7 minutes, until fragrant and lightly golden. This deepens their nutty flavor immensely.
- Tip: Add a pinch of spice. A quarter teaspoon of cinnamon or a pinch of cardamom mixed into the dry ingredients can add a lovely, warm background note that complements the cranberry and almond beautifully.
- Tip: Make them your own. This recipe is a fantastic base. Feel free to swap half the cranberry jam for raspberry, or add a handful of dark chocolate chips to the oat mixture. A little orange zest in the jam layer is also a wonderful addition.
- Tip: For perfect squares, chill first. If you have the time, after the bars have cooled to room temperature in the pan, refrigerate them for an hour. The chilled slab is much firmer and will give you incredibly clean, sharp cuts.
FAQs
Can I use frozen or fresh cranberries instead of jam?
You can, but it requires an extra step. For a fresh cranberry layer, simmer 2 cups of fresh cranberries with about 1/2 cup of sugar and a tablespoon of orange juice over medium heat until the berries burst and the mixture thickens to a jam-like consistency, about 10-15 minutes. Let it cool completely before using. This will give you a much tarter, less sweet filling, which is lovely if you prefer that!
How should I store these bars, and how long will they keep?
Store the cooled bars in an airtight container at room temperature for up to 3 days. For longer storage, they freeze beautifully. Layer them between parchment paper in a freezer-safe container or bag, and freeze for up to 3 months. Thaw at room temperature whenever a craving strikes.
Can I make these gluten-free?
Absolutely! Simply swap the all-purpose flour for a 1:1 gluten-free baking blend. Just ensure your oats are certified gluten-free, as oats are often processed in facilities that also handle wheat. The texture will be virtually identical.
My bars are too crumbly. What happened?
This usually points to two things: either the base wasn’t pressed down firmly enough, or they were under-baked. The baking time is crucial for the structure to set properly. Next time, make sure to really compact the base and ensure the top is a definite golden brown before taking them out of the oven.
Can I use a different nut?
Of course! Pecans or walnuts would be delicious alternatives to almonds. Chop them roughly so they scatter evenly over the top. You could even use a mix for a more complex nutty flavor. The method remains exactly the same.
Cranberry Almond Oat Bars
Whip up these easy Cranberry Almond Oat Bars! A chewy oat base, tart cranberry jam, & crunchy almond topping. Perfect for breakfast or a snack. One-bowl recipe!
Ingredients
Ingredients
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200 g old-fashioned rolled oats
-
150 g all-purpose flour
-
150 g light brown sugar (packed)
-
1/2 tsp baking soda
-
1/2 tsp fine sea salt
-
170 g unsalted butter (melted and slightly cooled)
-
1 large egg (at room temperature)
-
1 tsp pure vanilla extract
-
250 g cranberry jam or preserves
-
75 g sliced almonds
Instructions
-
First, preheat your oven to 350°F (175°C). Grab your 8x8 inch baking pan and line it with parchment paper, making sure there's an overhang on two opposite sides—this is your secret weapon for easy removal later. A little spritz of cooking spray on the pan under the paper helps it stay in place.01
-
In your large mixing bowl, whisk together the dry ingredients: the rolled oats, flour, brown sugar, baking soda, and salt. You'll want to break up any lumps in the brown sugar as you go. Whisking these together first ensures the leavening and salt are evenly distributed, which is key for a consistent bake.02
-
In a separate small bowl or measuring cup, melt the butter. Let it cool for a minute so it's not piping hot, then whisk in the room-temperature egg and vanilla extract until the mixture is smooth and well-combined. Pour this wet mixture over the dry oat mixture.03
-
Now, use a spatula to mix everything together. You're looking for a crumbly but cohesive dough where all the dry ingredients are moistened. It might seem a bit dry at first, but keep folding—it'll come together. The mixture should hold together when you press it in your hand.04
-
This is the fun part. Set aside about one cup of the oat mixture for the topping. Transfer the rest of the mixture into your prepared pan. Press it down firmly and evenly into the bottom of the pan. I like to use the bottom of a measuring cup to really compact it—this creates a solid base that won't crumble when you cut the bars.05
-
Spread the cranberry jam evenly over the pressed base. If you warmed the jam slightly, this will be super easy. Try to leave a tiny border around the edges to prevent the jam from burning against the hot pan.06
-
Take the reserved cup of oat mixture and sprinkle it evenly over the jam layer. Don't worry about making it perfect—clumps and varying sizes are what create that wonderful crumbly texture. Now, scatter the sliced almonds all over the top.07
-
Pop the pan into the preheated oven and bake for 35-40 minutes. You'll know they're done when the topping is a deep golden brown and the edges are bubbling slightly. The aroma filling your kitchen will be absolutely irresistible.08
-
This is the hardest part: let the bars cool completely in the pan on a wire rack. I know it's tempting, but cutting into them while they're warm will result in a messy, crumbly situation. The jam layer needs time to set. For the cleanest cuts, you can even pop the whole pan in the fridge for an hour after it has cooled to room temperature.09
-
Once completely cool, use the parchment paper handles to lift the entire slab out of the pan. Place it on a cutting board and use a sharp knife to slice it into 9 squares. Wiping the knife clean between cuts helps achieve those picture-perfect edges.10
