#1 Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal #2 n a large bowl, combine oats, flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Add softened butter, egg, milk (or orange juice), and vanilla. Mix until crumbly but holds together when pressed #3 Press mixture evenly into the bottom of the prepared pan to form the base crust #4 In a separate bowl, combine fresh cranberries, canned cranberry sauce, sugar, cornstarch, orange zest, and orange juice. Mix gently until evenly coated. Spread evenly over the crust layer #5 In another bowl, prepare the oat crumble topping by mixing oats, flour, brown sugar, and salt. Cut in cold butter with a fork or pastry cutter until coarse crumbs form. Stir in nuts if using. Sprinkle evenly over the cranberry layer and press lightly #6 Bake for 35–40 minutes, or until the top is golden brown and the filling is bubbling around the edges. If browning too quickly, cover loosely with foil after 25 minutes #7 Cool completely in the pan on a wire rack for at least 1 hour. For cleaner cuts, chill for an additional hour #8 Lift bars out of the pan using parchment overhang, cut into squares, and serve at room temperature or slightly chilled
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These Urban Meadow Cranberry Oat Bars feature a buttery oat crust and a sweet-tart layer of bright cranberry filling, topped with a golden-brown crumble. They're a perfect comforting snack or simple dessert, especially around the holidays.
#1 Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal #2 n a large bowl, combine oats, flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Add softened butter, egg, milk (or orange juice), and vanilla. Mix until crumbly but holds together when pressed #3 Press mixture evenly into the bottom of the prepared pan to form the base crust #4 In a separate bowl, combine fresh cranberries, canned cranberry sauce, sugar, cornstarch, orange zest, and orange juice. Mix gently until evenly coated. Spread evenly over the crust layer #5 In another bowl, prepare the oat crumble topping by mixing oats, flour, brown sugar, and salt. Cut in cold butter with a fork or pastry cutter until coarse crumbs form. Stir in nuts if using. Sprinkle evenly over the cranberry layer and press lightly #6 Bake for 35–40 minutes, or until the top is golden brown and the filling is bubbling around the edges. If browning too quickly, cover loosely with foil after 25 minutes #7 Cool completely in the pan on a wire rack for at least 1 hour. For cleaner cuts, chill for an additional hour #8 Lift bars out of the pan using parchment overhang, cut into squares, and serve at room temperature or slightly chilled
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