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+ servings
One slice on a metal spatula.
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5 from 5 votes

Cranberry Oat Crumble Bars

These Cranberry Oat Crumble 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're so delicious - you're gonna love them!
Prep Time15 mins
Cook Time35 mins
Cooling time2 hrs
Total Time50 mins
Course: Desserts & Sweet Treats
Cuisine: American
Diet: Vegan
Servings: 16
Calories: 189kcal



  • Preheat oven to 350°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. With a spatula start to mix and then, using your clean hands, squeeze the mixture between your fingers to incorporate the oil and almond butter until a crumb is formed. 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 of the mixture 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.
  • Crumble the reserved ½ cup of oat mixture all over the top.
  • Bake for 35 to 40 minutes until the edges and top turn golden brown and the filling is thick and bubbling.
  • Run a sharp knife along the edges of the pan while it's still warm to loosen the bars from the sides. Let them cool completely in the pan on a wire cooling rack, about 2 hours. (You can speed up this process by placing them in the fridge after about 30 minutes).
  • Once cool, using the parchment "handles", remove the entire slab. Cut into squares or bars. Sprinkle with powdered sugar if desired.


~ Use old-fashioned rolled oats for best texture and crumb.
~ Make sure the coconut oil is solid, not melted.
~ Use leftover cranberry sauce for convenience. Any jam or jelly may be used instead. I recommend a fruit sweetened jam/jelly versus a sugar sweetened one, but either will work.
~ Crumble the remaining crumb mixture over the top. Do not attempt to spread out this top layer.
~ Run a sharp knife along the edges of the baking dish while the bars are still warm to loosen the bars for easier removal.
~ Let the bars cool completely in the pan before removing and cutting, otherwise they may fall apart.
~ To make this recipe gluten free, use certified gluten free oats and a gluten free all-purpose flour blend, like Bob's Red Mill.
~ To make this recipe tree nut free, use sunflower seed butter instead of almond butter, organic brown sugar instead of coconut sugar, vegan butter instead of coconut oil, and soy or oat milk.

Store leftovers in an air-tight container in the fridge.
To freeze: cool them completely, cut them into squares, and lay them out in one single layer on a parchment-lined large baking sheet. Place the baking sheet in the freezer for several hours until the bars are frozen.
Once frozen, you can transfer the bars to an air-tight container or freezer-safe plastic bag. Place small sheets of parchment paper between each slice to prevent sticking. They should keep well for up to 3 months.


Calories: 189kcal | Carbohydrates: 24g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1250mg | Potassium: 15mg | Fiber: 3g | Sugar: 12g | Vitamin A: 50IU | Vitamin C: 9.9mg | Calcium: 40mg | Iron: 0.9mg