Cranberry Oat Bars

These are excellent. I took these to a gathering and even the people who don’t usually eat dessert ate them and went back for more. I followed Mary Beth’s second set of adaptations. I made one change, adding 1 c. of water to the cranberries , sugar and orange zest. I brought it to a boil, stirred, cooked gently for 5 mins. and removed from heat. Also, after these are cooked and you want to serve them, take from fridge and put in microwave for 30-60 seconds if you are serving the entire batch, less if only a few. Don’t overheat. Briefly warming them from cold to room temperature or slightly warm brings out the flavor.

So quick and easy, and a great way to use up leftover whole cranberry sauce. I let 2 cups of the sauce sit until some of the liquid separated, spread the drained cranberries over the bottom crust and zested an orange right over that. Topped it, and into the oven. Thank you for sharing your great recipe. I’ll make it again. Maybe tomorrow!

These were delicious! I had 3 cups of fresh cranberries, so seeing a suggestion, I used an additional 1/4 cup sugar. I think they could have used a touch more. I, like others, used a 9′ x 13′ pan which worked perfectly. I could eat the crumb topping all by itself. 🙂

No water to cook cranberries? Oatmeal flour mix too dry

My daughter absolutely loves these Oat Bars. She said it tastes like granola which she is crazy about. She makes me make them for her every Thanksgiving & Christmas. The whole family eats them up and i always have to make more. lol I changed 2 things in the recipe however, I use dried cranberry’s and I use 2 Tablespoons of Orange Juice. They are fabulous!

This was delicious. I read the reviews and made the following modifications for my 9 1/2 by 9 1/2 inch baking dish: For the crust-used proportions in recipe but added two additional tablespoons of butter to make a more moist base and crumb topping. Decreased brown sugar to 2/3rds of a packed cup. Also added about 3/4 teaspoon of cinnamon. to the dry mixture. For the cranberries-I added about 1/4th cup more to fill my slightly larger pan. Increased my baking time by 4 mins. Modifications I would make next time-I would bake the crust for about 4-5 min and then add the cranberries and crumb topping. I would also a little more cinnamon to the dry ingredients. This is easy to make and tweak to your liking!

Used lemon instead of orange and added walnuts. Yum

I made these bars for my company Christmas party and they were a huge hit. Soft and chewy and not too sweet or tart. I did use all of the dough and they were perfect.

Doubled the fresh cranberries and orange zest, used 1 cup sugar and 1 tbsp water to make the sauce. 1.5x the base for a 9×13” pan but still had too much base. Baked and cut nicely – had some zip to it (our preference).

Yummy but I cut the crust/topping by 1/3…

So delicious! Per reviewer suggestions, I increased the cranberries to 3 cups and I’m glad I did as that seemed to make the right amount of sauce for my 8.5″ square glass pan. I like the tartness of cranberries so didn’t increase the sugar. Like other reviewers, I had to add a few splashes of water to the cranberry/sugar mixture to get it to start breaking down. I used fresh cranberries instead of frozen so maybe that made a difference? Instead of using all oats, I blended half into oat flour. I omitted the baking powder. Baked for about 30 minutes, with the last few minutes under the broiler to brown the top. I finished with a dusting of powdered sugar. This was a great dessert for our Thanksgiving meal and I will definitely make these again with cranberry and will experiment with other berries as well. I used unsalted butter but still tasted a tad salty, so I’ll cut back on the salt next time.

these are very good. I made the bars according to the original recipe, baked for about 30 minutes. they came out great. I put the pan in my freezer for about an hour after baking, so they would firm up quicker. worked great. I will double the amount of cranberries next time for more filling. yummy!

I had to substitute the fresh cranberries (not available) for another fruit. I followed the recipe as is with frozen blueberries. The fruit mixture was not getting thick, added a tablespoon cornstarch. Worked out perfectly ! Couldn’t stop eating them, will make for guests next time, 🙂

I made this pretty much according to the recipe with the addition of half a cup unsweetened applesauce. The bars collapsed in the pan and had to be spooned out. There seemed to be too much in the way of flour and rolled oats. Not what I was hoping for so I doubt I’ll make them again.

I needed to use up some extra cranberries, so I thought I would give this a try. I felt this was lacking something. Way to much batter left over,and the middle seemed a little sticky. But, it was good. The flavor wasn’t over whelming. A little melted white chocolate over the top, or maybe some honey would have been good.

This is a great recipe, I used canned cranberry’s left over from thanksgiving and added a layer of blueberries, but YUM! Oh and I added a little cinnamon and clove to the topping.

I didn’t use the nuts; I never do. My family has enough nuts. These bars were so good! It surprised us all, as the cranberries were no longer too tart to eat!

Substituted dried cranberries…for smaller pan 9×9″ I used 1-1/2 cups dried and 1/2 cup orange juice I cooked for about 15 minutes to soften berries. Instead of orange zest I used 3/4 cup orange marmalade and no added sugar (I like tart things so you might need to add some sugar if you want a sweet filling} cooking this with berries about 5 minutes. Based on other comments for larger pan, I cut back to one cup each of oats and flour. I like my holiday cranberry bread combination so I added 1/2 teaspoon cinnamon and chopped pecans to the topping. Delicous! Next time I think I’ll spread some white chocolate chips on top to play up the tart/sweet.

Sometimes simpler is better. Great recipe to substitute anything you have, on hand, for the filling. Used Strawberry jam, today. Will try the cranberry filling, next time 🙂

I made this in a 9×13 pan by increasing crust by 1 1/2 and doubling the filling. I added 2 tsp cinnamon to the crust and added the juice of 1 orange to the filling. I used about 2/3 of the crust on the bottom and 1/3 on top.

I made these with a pint of lowbush cranberries (lingonberries) I canned last year. I followed the crust directions, went easy on the salt, 3/4 cup sugar (brown/white mix) and used half & half quick/old fashioned oats. After I cut in the butter, I sprinkled 1-2 teaspoons of water for good measure. In retrospect- unnecessary. THey came out awesome. perfect texture- not dry crunchy like some other similar recipes I’ve tried.