These Cranberry Oatmeal Bars have sweet, tart, cranberry sauce nestled between a soft oatmeal base and a crumbly oat topping. Use leftover cranberry sauce to make these crumb bars even easier. They are so delicious, I bet you can’t eat just one. You’re gonna love them!
I hope you made extra cranberry sauce for Thanksgiving because these Oatmeal Bars need to be on your table next!
But don’t worry, if you don’t have any Thanksgiving leftovers – these crumb bars would work just as well with your favorite jelly or jam.
Bursting with fruit flavor, these bars are soft, crisp, and crumbly – a sweet texture explosion!
Check out those sticky caramelized edges!
I make these Oatmeal Crumb Bars in a 9 x 9 pan, which makes a pretty thick sturdy base. I prefer quite a bit of cranberry sauce (or jam) in these oatmeal bars. But if you want more crust and less sauce, feel free to use less cranberry sauce. Or you could bake them in a larger pan to make the base layer thinner.
You really can’t go wrong – but if you do bake in a larger pan, be sure to check them starting around 25 to 30 minutes since the thinner layers will bake faster.
These are plenty sweet on their own, but just to kick up a notch, I dusted them with powdered sugar too. These were a huge hit the kids!
We’ve gone through two full batches already and I’m sure more will be in our future. They are so delicious. And as I said before, any variety of jam or jelly will work, so choose your favorite and watch them disappear.
They do tend to be a bit messy, so you might want to grab a plate and fork or at least make sure you have a napkin handy to catch any crumbly bits that fall.
More vegan fall desserts
- Vegan Gingerbread Cake
- Soft Baked Vegan Pumpkin Cookies
- Vegan Apple Crisp
- Pumpkin Fudge Brownies
- Cranberry Pistachio Cookies
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Cranberry Oatmeal Crumb Bars
- 2 cups old fashioned oats (gluten free, if desired)
- 1 cup white whole wheat flour (or all purpose flour)
- ¾ cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup coconut oil
- ¼ cup runny almond butter (I like Trader Joe’s Raw Almond Butter)
- ¼ – ½ cup dairy free milk (I used almond milk – any will work)
- 2 cups cranberry sauce* (or jam or jelly, any flavor)
- sprinkle of powdered sugar (optional as garnish)
- Preheat oven to 375°F. Line a 9 x 9 baking pan with parchment paper. Let the ends hang over the sides a bit to use as "handles" when you pull them out later. Set aside.
- In a large mixing bowl, whisk together the oats, flour, coconut sugar, baking powder, cinnamon, and salt.
- Add the coconut oil and almond butter to the mixture. Using your clean hands, squeeze the mixture between your fingers to incorporate the oil and butter until a crumb is formed. A spatula really won’t work for this. You could try using a pastry cutter, but I find it easier to just get in there with your hands.
- Test the mixture to make sure it stays together. Press a small amount between two fingers – if it crumbles right away, you need more liquid. Stir in ¼ cup of non-dairy milk and check it again. Add another ¼ cup of milk if needed. The mixture will still look crumbly, but should hold together when pressed.
- Scoop out ½ cup and set aside. Transfer the remaining mixture to your prepared baking pan and press down evenly. I like to put a piece of parchment on top and then press down with either my hands or a glass or something with a flat bottom to help get the mixture even.
- Pour the cranberry sauce on top and spread out evenly.
- Sprinkle the ½ cup of oat mixture that you set aside earlier all over the top.
- Bake for 35-40 minutes until the edges and top turn golden brown. Let cool in the pan on a wire cooling rack for 20 minutes. Using the parchment “handles” remove the entire slap and continue cooling on the wire rack. Cut into squares or bars, sprinkle with powdered sugar if desired, and enjoy!