Jump to Recipe

There’s something deeply satisfying about a recipe that comes together without ever turning on your oven. These No-Bake Cranberry Almond Oat Bars are exactly that kind of magic. Imagine a chewy, dense bar packed with toasty oats, crunchy almonds, and little bursts of tart cranberry, all held together by a sweet, sticky date and almond butter mixture. They’re the perfect cross between a wholesome snack and a legitimate treat. Honestly, my favorite part is the texture—you get this wonderful contrast between the soft, fudgy base and the crisp almond pieces. They’re sturdy enough to toss in a lunchbox, yet feel a little bit indulgent with your afternoon coffee. And the best part? You probably have most of the ingredients in your pantry right now, just waiting to be transformed. Let’s get mixing.

Recipe Overview

Why You’ll Love This No-Bake Cranberry Almond Oat Bars

They’re incredibly easy and require zero baking. Honestly, the hardest part is waiting for them to set in the fridge. No preheating, no baking trays, no worrying about over-baking. It’s a true mix, press, and chill situation.
The texture is a dreamy combination of chewy, crunchy, and soft. You get the hearty chew from the oats, a satisfying crunch from the almonds, and little pockets of soft, tart cranberries. It’s a party in your mouth, and everyone’s invited.
They’re naturally sweetened and packed with wholesome ingredients. We’re using dates and a touch of maple syrup for sweetness, which means you’re getting fiber and nutrients along with that lovely caramel-like flavor. It’s a snack you can feel genuinely good about.
They’re perfect for meal prep and on-the-go snacking. These bars are sturdy, portable, and they keep beautifully in the fridge or freezer. Make a batch on Sunday, and you’ve got a week’s worth of healthy snacks ready to go.

Ingredients & Tools

200 g pitted Medjool dates
120 g creamy, unsalted almond butter
60 ml pure maple syrup
1 tsp pure vanilla extract
¼ tsp fine sea salt
180 g old-fashioned rolled oats
80 g raw almonds, roughly chopped
70 g dried cranberries

Tools: 8×8 inch baking pan, food processor, parchment paper, medium mixing bowl, spatula

A quick note on the almond butter—using a natural, runny kind really helps bind everything together smoothly. If yours is super thick, you might need to warm it slightly. And those Medjool dates? They’re the secret glue; their sticky sweetness is what makes these bars hold their shape so perfectly.

Nutrition (per serving)

Calories: 245 kcal
Protein: 6 g
Fat: 10 g
Carbohydrates: 36 g
Fiber: 4 g

Serves: 9 | Prep Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 20 minutes

Before You Start: Tips & Ingredient Notes

Your dates need to be soft. If your Medjool dates are at all firm or dry, soak them in hot water for 10-15 minutes before using. Then, drain them thoroughly and pat them dry. This step is non-negotiable for a smooth, sticky base.
Don’t skip the toasting. Toasting the oats and almonds isn’t strictly mandatory, but it adds a deep, nutty flavor that really elevates the bars from good to incredible. It only takes a few minutes in a dry skillet and makes a world of difference.
Press, press, press! When you transfer the mixture to the pan, you really need to press it down firmly and evenly. Use the flat bottom of a measuring cup or a glass to compact it. This is the key to getting bars that hold together and don’t crumble when you slice them.
Patience is a virtue. I know it’s tempting to slice into them right away, but the chilling time is crucial for the bars to set properly. Giving them a full two hours in the fridge ensures they’re firm and sliceable.

How to Make No-Bake Cranberry Almond Oat Bars

Step 1: First, let’s get our dry ingredients ready. If you’re toasting your oats and almonds—which I highly recommend—spread the rolled oats and chopped almonds in a single layer in a large, dry skillet. Toast them over medium heat for 4-6 minutes, stirring frequently, until they become fragrant and the almonds take on a light golden color. You’ll notice a wonderful, warm, nutty aroma filling your kitchen. Transfer them to a medium mixing bowl to cool completely. This prevents them from melting the wet ingredients later.

Step 2: Now, for the sticky magic. Add your pitted, soft Medjool dates to the bowl of a food processor. Pulse them until they break down into a thick, sticky paste. It might form a ball that whirs around the processor—that’s perfect. You’re looking for a mostly smooth consistency with only tiny bits of date visible. This paste is what will bind our bars together beautifully.

Step 3: In a separate, microwave-safe bowl, combine the almond butter and maple syrup. Warm this mixture in the microwave for about 20-30 seconds, just until it’s easily stir-able and runny. This step makes it much easier to incorporate everything evenly. Stir in the vanilla extract and salt into the warm almond butter mixture. You’ll get a lovely, glossy, fragrant liquid.

Step 4: Time to bring it all together. Pour the warm almond butter mixture and the date paste from the food processor into the bowl with your cooled, toasted oats and almonds. Don’t forget to add the dried cranberries now, too. Using a sturdy spatula, mix everything thoroughly. It will take a bit of arm power! You’re done when every oat and cranberry is coated in the sticky mixture and there are no dry spots left.

Step 5: Line your 8×8 inch pan with parchment paper, leaving some overhang on two sides—this will act as a sling to lift the bars out later. Transfer the mixture into the prepared pan. Now, this is the most important part: press it down. Really lean into it. Use your hands first, then the flat bottom of a heavy glass or measuring cup to press the mixture into a compact, even, and smooth layer. The firmer you press, the better your bars will hold together.

Step 6: The final, and hardest, step: waiting. Cover the pan with cling film or a lid and place it in the refrigerator for at least 2 hours, or until the bars are completely firm to the touch. Once set, use the parchment paper sling to lift the entire block out of the pan onto a cutting board. Use a sharp knife to slice it into 9 even bars. Enjoy one immediately—you’ve earned it!

Serving Suggestions

Complementary Dishes

A simple green salad with a lemon vinaigrette — The bright, acidic dressing cuts through the richness of the bars perfectly, making for a wonderfully balanced light lunch.
A bowl of creamy tomato soup — The sweet and tart notes of the bar are a fantastic counterpoint to the savory, umami depth of a classic tomato soup.
A platter of sharp cheeses and crisp apples — Serve these bars alongside for a delightful cheese board addition; the textures and flavors play off each other beautifully.

Drinks

Hot black coffee or a strong espresso — The bitterness of the coffee highlights the nutty, sweet flavors of the bar, creating a truly sublime pairing.
A cold glass of almond milk — It doubles down on the almond flavor and makes for a creamy, comforting, and classic combination.
Earl Grey tea — The bergamot in the tea adds a floral, citrusy note that really makes the cranberries pop in a lovely way.

Something Sweet

A small scoop of vanilla bean ice cream — For a real treat, serve a bar slightly warmed next to cold ice cream; the contrast in temperature and texture is divine.
A dollop of lemon curd or Greek yogurt — The tanginess provides a sharp, refreshing contrast that keeps the bar from feeling too heavy.
A handful of fresh berries — The juiciness of fresh raspberries or blueberries complements the chewy, dried fruit inside the bars perfectly.

Top Mistakes to Avoid

Using hard, dry dates. If your dates aren’t soft and sticky, the mixture won’t bind properly, and you’ll end up with crumbly bars that fall apart. Always soak firm dates to revive them.
Not pressing the mixture firmly enough into the pan. This is the number one reason for bars that don’t hold their shape. You really need to compact the mixture with some serious pressure to ensure it sets into a solid bar.
Skipping the chilling time. I’ve been guilty of this myself, and it always leads to a mess. The fridge time is what allows the fats to firm up and the binders to set. Cutting too soon will give you a delicious but messy granola.
Using instant or quick-cook oats. These are cut too finely and will turn the bars into a mushy, pasty texture. Old-fashioned rolled oats provide the necessary structure and chewy heartiness.

Expert Tips

Tip: For a flavor twist, add a pinch of spice. A quarter teaspoon of cinnamon or even a tiny pinch of cardamom mixed in with the dry ingredients adds a warm, complex layer that pairs wonderfully with the almond and cranberry.
Tip: Get creative with your mix-ins. The base recipe is very forgiving. Swap the almonds for pecans or walnuts, and the cranberries for chopped apricots or cherries. Just keep the total volume of add-ins roughly the same.
Tip: For perfectly clean slices, heat your knife. Dip a sharp knife in hot water, wipe it dry, and then make your cuts. The warm blade will glide through the sticky bars smoothly, giving you beautiful, clean edges.
Tip: Freeze individual bars for long-term storage. These bars freeze exceptionally well. Wrap them individually in parchment paper and store them in a freezer bag for up to 3 months. They thaw quickly at room temperature for a instant snack.

FAQs

Can I use a different nut butter?
Absolutely! Creamy peanut butter is a classic and delicious substitute. Sunflower seed butter works wonderfully for a nut-free version—just be aware it might give the bars a slightly greener tint, which is completely normal. The key is to use a natural, drippy nut or seed butter for the best binding and texture. Avoid the super-stiff, commercially processed kinds that are hard to mix.

My mixture seems too dry and isn’t sticking together. What do I do?
Don’t panic! This can happen if your dates were a bit dry or your almond butter was too thick. The fix is simple: add a little more liquid. Warm another tablespoon of almond butter with a half-tablespoon of maple syrup, mix it in, and see if that does the trick. Add just a little at a time until the mixture holds together when you press it in your hand.

How long will these bars keep?
Stored in an airtight container in the refrigerator, they will stay fresh and maintain their perfect texture for up to two weeks. You can also freeze them for up to three months. I find they are best enjoyed cold straight from the fridge, as they have the ideal chewy-but-firm consistency.

Can I make these without a food processor?
You can, but it requires a bit more elbow grease. Make sure your dates are very soft. Then, instead of processing, you can finely chop them with a sharp knife until they form a sticky, almost paste-like mass. It won’t be as smooth, but it will still work. Use your hands to really squish and mix everything together thoroughly.

Why are my bars too soft and greasy?
This usually points to two things. First, you may have used too much almond butter or not enough oats—measurements are key here. Second, it could be that the bars simply didn’t chill long enough. The fat in the nut butter needs time to solidify. Pop them back in the fridge for a few more hours, and they should firm up nicely.

No Bake Cranberry Almond Oat Bars

Cost Level $$

Category Healthy Holiday Desserts

Difficulty Medium

Cuisine American, dessert

Servings 9

Total Time 140 minutes

Dark Mode

Keep Screen On

Make these easy No-Bake Cranberry Almond Oat Bars for a healthy, delicious snack. No oven required! Get the simple, step-by-step recipe here.

Ingredients

For the bars:

200 g pitted Medjool dates
120 g creamy almond butter (unsalted)
60 ml pure maple syrup
1 tsp pure vanilla extract
¼ tsp fine sea salt
180 g old-fashioned rolled oats
80 g raw almonds (roughly chopped)
70 g dried cranberries

Instructions

01
First, let's get our dry ingredients ready. If you're toasting your oats and almonds—which I highly recommend—spread the rolled oats and chopped almonds in a single layer in a large, dry skillet. Toast them over medium heat for 4-6 minutes, stirring frequently, until they become fragrant and the almonds take on a light golden color. You'll notice a wonderful, warm, nutty aroma filling your kitchen. Transfer them to a medium mixing bowl to cool completely. This prevents them from melting the wet ingredients later.
02
Now, for the sticky magic. Add your pitted, soft Medjool dates to the bowl of a food processor. Pulse them until they break down into a thick, sticky paste. It might form a ball that whirs around the processor—that's perfect. You're looking for a mostly smooth consistency with only tiny bits of date visible. This paste is what will bind our bars together beautifully.
03
In a separate, microwave-safe bowl, combine the almond butter and maple syrup. Warm this mixture in the microwave for about 20-30 seconds, just until it's easily stir-able and runny. This step makes it much easier to incorporate everything evenly. Stir in the vanilla extract and salt into the warm almond butter mixture. You'll get a lovely, glossy, fragrant liquid.
04
Time to bring it all together. Pour the warm almond butter mixture and the date paste from the food processor into the bowl with your cooled, toasted oats and almonds. Don't forget to add the dried cranberries now, too. Using a sturdy spatula, mix everything thoroughly. It will take a bit of arm power! You're done when every oat and cranberry is coated in the sticky mixture and there are no dry spots left.
05
Line your 8x8 inch pan with parchment paper, leaving some overhang on two sides—this will act as a sling to lift the bars out later. Transfer the mixture into the prepared pan. Now, this is the most important part: press it down. Really lean into it. Use your hands first, then the flat bottom of a heavy glass or measuring cup to press the mixture into a compact, even, and smooth layer. The firmer you press, the better your bars will hold together.
06
The final, and hardest, step: waiting. Cover the pan with cling film or a lid and place it in the refrigerator for at least 2 hours, or until the bars are completely firm to the touch. Once set, use the parchment paper sling to lift the entire block out of the pan onto a cutting board. Use a sharp knife to slice it into 9 even bars. Enjoy one immediately—you've earned it!