Best Oat Cranberry Bars Recipes

CRANBERRY OAT BARS

Steps:

• In a small saucepan over medium high heat, combine the cranberries, white sugar and orange zest. Bring to a boil, then reduce heat and cook until the mixture has reduced to about 1 cup.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan, line with foil, then grease the foil.
• In a medium bowl, stir together the flour, oats, brown sugar, baking powder and salt. Cut in the butter using your hands or a pastry blender until the mixture resembles coarse crumbs. Press half of this mixture firmly into the prepared pan. Spread the cranberry sauce evenly over the base, then crumble the remaining oat mixture over the top.
• Bake for 10 to 15 minutes in the preheated oven, until the top is golden brown. Cool completely before cutting into bars.

CRANBERRY OAT CREAM CHEESE BARS

Steps:

• Preheat oven to 350°.
• With mixer beat flour, oats, 3/4 cup sugar & butter until crumbly.
• Reserve 1 1/2 cups of mixture. Press remaining crumbs into a greased 13x9-inch pan.
• Bake 15 minutes until lightly brown. Beat cheese until fluffy and then beat in condensed milk until smooth.
• Stir in lemon juice and spread over crust.
• Combine cranberry, cornstarch and 1 tablespoon brown sugar; spoon over cheese layer.
• Top with remaining crumbs.
• Bake approx 45 minutes, until golden brown.
• Let cool and cut into bars.

ORANGE-CRANBERRY OAT BARS

Steps:

• In a large bowl, combine the flour, brown sugar, baking soda and ginger; cut in butter until mixture resembles coarse crumbs. Stir in the oats, coconut and orange zest., Place 3 cups of mixture in another bowl; stir in pecans. Set aside for topping. Press remaining oat mixture into a greased 15x10-in. baking pan. Bake at 350° for 10-12 minutes or until golden brown., Combine cranberry sauce and orange marmalade; spread over crust. Top with reserved oat mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.

OAT & CRANBERRY BARS

Steps:

• Heat oven to 180C/160C fan/gas 4. Line the base of a 20cm square tin with baking parchment.
• In a large bowl, mix together the flour, oats, sugar and cranberries. Make a well in the centre and add the butter, golden syrup, egg and vanilla extract. Stir well until evenly damp.
• Tip into the tin and spread out evenly. Sprinkle with almonds and bake for 20-25 mins until lightly golden. Cool in the tin for 10 mins, then cut into 6 one way and 2 the other to make 12 bars. Dust with icing sugar.

COCONUT CRANBERRY OAT BARS

Steps:

• In a small saucepan, combine the cranberries, sugar, water and lemon zest. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; cool to room temperature., Meanwhile, in a small bowl, beat butter and brown sugar until crumbly, about 2 minutes. Combine the flour, oats, salt and baking soda; gradually add to creamed mixture and mix well. Set aside 1 cup for topping; press remaining crumb mixture into a greased 13x9-in. baking dish., Bake at 400° for 10-12 minutes or until lightly browned. Spread cranberry mixture over crust. Combine the coconut, pecans and reserved crumb mixture; sprinkle over filling. Bake 18-20 minutes longer or until filling is set., Cool on a wire rack. Refrigerate for at least 2 hours. Cut into bars.

CINNAMON-CRANBERRY OAT BARS

Steps:

• In a large bowl, combine oats, Rice Krispies, cranberries, flax, 1 teaspoon cinnamon and nutmeg., In a large saucepan, combine brown sugar, corn syrup, oil and honey; cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in vanilla and salt., Stir in oat mixture; toss to coat. Press firmly into a 9-in. square pan coated with cooking spray. Combine sugar and remaining cinnamon; sprinkle over bars. Cool completely. Cut into bars.

CRANBERRY-OAT CEREAL BARS

Steps:

• Spray a 10-by-15-inch rimmed baking sheet with cooking spray. Line with waxed paper; spray paper with cooking spray, and set aside.
• In a large saucepan, melt butter over medium heat. Add marshmallows and salt; cook, stirring occasionally, until marshmallows have melted, about 5 minutes. Remove from heat, and stir in cereal and dried cranberries.
• Immediately transfer mixture to prepared baking sheet. Using a spatula (or your fingers) coated with cooking spray, press in quickly and firmly. Let cool, about 1 hour; cut into 24 bars (3 rows lengthwise by 8 rows crosswise).

CHOCOLATE, CRANBERRY & OAT BARS

Steps:

• Preheat oven to 350ºF.
• Combine cranberries and orange juice in microwaveable bowl. Microwave on HIGH 30 sec. Let stand 10 minute.
• Meanwhile, combine flour, oats, baking powder and salt; set aside.
• Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture, mixing well after each addition. Stir in cranberry mixture, chocolate and pecans.
• Spread dough into 13x9-inch baking pan sprayed with cooking spray.
• Bake 25 to 30 minute or until lightly browned. Cool completely on wire rack before cutting into bars.

CHOCOLATE, CRANBERRY & OAT BARS

Steps:

• Heat oven to 350ºF.
• Microwave cranberries and orange juice in microwaveable bowl on HIGH 30 sec.; stir, Set aside. Combine next 4 ingredients.
• Beat margarine and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until blended. Gradually beat in oat mixture. Stir in cranberry mixture, chocolate and nuts.
• Spread onto bottom of 13x9-inch pan sprayed with cooking spray.
• Bake 25 to 30 min. or until lightly browned. Cool completely before cutting into bars.

CRANBERRY-ALMOND-FLAX OAT BARS

Steps:

• In large bowl, stir together oats, flax seeds, cinnamon, and ginger. Stir in cranberries.
• In small bowl, stir together almond butter, water, honey, and almond extract. Add to oat mixture and stir to combine well. Let stand 5 minutes or until mixture holds together when pressed.
• Line 8x4-inch loaf pan with foil, leaving some foil hanging over sides. Spray with nonstick cooking spray. Press oat mixture evenly into pan. Top with sliced almonds, pressing lightly. Cover with overhanging foil. Refrigerate until firm and set, about 2 hours.
• To serve, remove oat mixture from pan. Cut in half lengthwise, then crosswise into 12 pieces. Store, covered, at room temperature up to 2 days or refrigerate, covered, up to 1 week.

CHOCOLATE, CRANBERRY & OAT BARS

Steps:

• Preheat oven to 350 (degrees fahrenheit).
• Combine cranberries and orange juice in microwavable bowl. Microwave on HIGH for 30 seconds. Let stand 10 minutes.
• Meanwhile, combine flour, oats, baking powder and salt; set aside.
• Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating until well blended after each addition.
• Gradually add flour mixture, mixing well after each addition Stir in cranberry mixture, chocolate and pecans.
• Spread dough firmly into a 13x9-inch baking pan sprayed with cooking spray.
• Bake 20-22 minutes or until centre is set. Cool completely (on wire rack) before cutting to serve.

CRANBERRY-OAT CEREAL BARS

Steps:

• Spray a 1O-by-15-inch rimmed baking sheet with cooking spray.
• Line with waxed paper; spray paper with cooking spray, and set aside.
• In a large saucepan, melt margarine over medium heat.
• Add marshmallows and salt; cook, stirring occasionally, until marshmallows have melted, about 5 minutes.
• Remove from heat, and stir in cereal and dried cranberries.
• Immediately transfer mixture to prepared baking sheet.
• Using a spatula (or your fingers) coated with cooking spray, press in quickly and firmly.
• Let cool, about 1 hour; cut into 24 bars (3 rows lengthwise by 8 rows crosswise).
• Store in an airtight container up to 2 days.

CRANBERRY OAT BARS

Steps:

• Preheat oven to 350. Lightly grease an 8" baking pan with cooking oil spray then line the pan with a double thickness of foil so that the foil extends beyond 2 opposite ends of the pan. Lightly grease the foil with spray. For filling, combine the cranberries, sugar and orange zest in a medium saucepan; bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium and cook about 5 minutes, stirring often, until the filling has thickened and reduced to about 1 cup. Transfer to a bowl to cool completely. Meanwhile combine the flour, oats, brown sugar, baking powder and salt in a medium bowl. Add the butter and use your fingers to work it into the dry ingredients until well combined. the mixture will be crumbly. Press half of the mixture firmly and evenly into the bottom of the prepared pan and spread the cooled cranberry filling on top. Sprinkle the remaining crumbly mixture over the filling and gently press into an even layer. Bake for 40 minutes, until the top is evenly browned. Transfer the pan to a wire rack to cook completely. Run a knife around the 2 inside edges of the pan to release the bars from the sides. Lift up on the foil to remove the bars from the pan. Using a large, sharp knife, cut into 16 bars. Cool completely before storing.