These delicious baked cranberry oatmeal bars are the perfect combination of sweet and tart. Quick oats are baked with dates, honey and cranberrry sauce to create a delicious breakfast, snack or dessert. Packed full of fiber, these are super easy to make and are an ideal way to use up any leftover cranberry sauce you might have hiding around your house. 

A 9 x 13 inch white baking dish contains baked cranberry oatmeal bars with cranberry sauce. The baking dish is surrounded by an off-white dish towel

As a Registered Dietitian, I love creating freezer-friendly recipes that can be meal prepped and stored for a later day. I developed this recipe when I was thinking of a meal prep breakfast and had a ton of leftover cranberry sauce. Homemade cranberry sauce is delicious but it often is wasted after a turkey dinner. Not anymore!

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These delicious baked cranberry oatmeal bars use quick oats for a base and topping (hello fiber) and tangy cranberry sauce as its filling. Full of fiber, vitamin C and antioxidants, these versatile bars can be enjoyed throughout the day. Heat ’em up for breakfast or enjoy them as a quick grab-and-go snack or yummy dessert.

An overhead shot of some of the ingredients for the baked cranberry oatmeal bars. In a 5 oz jar there is coconut oil, besit it is a 5 oz jar of fresh cranberries. Below is a honey stick with honey on it and a teaspoon with cinnamon spilling over. In the middle of the image is a wooden container of salt, 2 prunes and half an orange. The bottom of the photo has a 5 oz jar of coconut oil, a measuring cup spilling over with quick oats and a pot of cranberry sauce.

How to Make Baked Cranberry Oatmeal Bars

If you’ve been following my blog for a while, you may know that I love baked oatmeal. Whether I’m making vegan chocolate baked oats or these wholesome baked banana oatmeal cups, I know it’s going to be a great day when I start it off with one of these recipes.

These tangy baked cranberry oatmeal bars are no exception. They’re a mix of my blueberry baked oatmeal and my baked apple breakfast crisp – made with a soft and chewy base, tangy filling, and finished with a crunchy granola-esque topping.

I also love this recipe because it uses dates instead of bananas for an added touch of sweetness and texture. While I love bananas, I know some people find their taste overpowering. If you’re not a banana fan, then this is the recipe for you!

What you’ll need:

Base

  • Quick Oats
  • Baking Powder
  • Cinnamon
  • Salt
  • Medjool Dates
  • Hot Water
  • Eggs
  • Milk
  • Coconut Oil
  • Honey

Filling

Topping

  • Quick Oats
  • Honey
  • Coconut Oil

In a medium mixing bowl, combine all your dry base ingredients and set aside. In another bowl, mash the dates with hot water, until they become a paste. Whisk in the eggs, milk, half of the coconut oil and honey until they’re well-combined. Fold the dry ingredients into the wet ingredients and gently mix until they’re combined. In another bowl, mix together your topping ingredients (this will look more like granola then a batter).

Press the base batter into a parchment-lined baking dish. Combine your cranberry sauce with chia seeds and spread on top of the base. Finish by adding your topping on top of the filling. Bake at 350F for 30 minutes or until the edges are golden brown. Serve warm or store in an airtight container in the fridge or freezer for quick grab-and-go breakfast options.

Dietary Notes

These bars are sure to hit the spot. Whether you’re enjoying them as breakfast or for a snack, these are not only nutrient-dense but are also easy to meal prep, making them a super convenient meal option.

Oats and cranberries are a good source of fiber: Oats and cramberries are high in soluble fiber, which can help to support digestive health and keep you feeling full and satisfied.

Cranberries are a good source of antioxidants: Rich in antioxidants, cranberries can help to reduce inflammation and protect against certain diseases.

Cranberry oat bars can be a convenient snack: Cranberry oat bars are easy to pack and take with you on the go. Store them in the freezer for quick grab and go snacks.

This can be a satisfying breakfast: Cranberry oat bars are a tasty breakfast option, especially when paired with a protein-rich food, such as Greek yogurt.

A grey plate has a cranberry oat bars stacked on top of each other and is topped with greek yogurt. The bars are surrounded by oat crumble and fresh cranberries.

Fun Toppings!

Enjoy these bars as is or get creative and top with some of these fun ideas!

  • Chopped nuts, such as almonds, pecans, or walnuts
  • Coconut flakes
  • Chopped dark chocolate or chocolate chips
  • A drizzle of melted chocolate
  • A dollop of Greek yogurt, whipped cream or ice cream
  • A sprinkle of cinnamon, nutmeg or allspice
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A 9 x 13 inch white baking dish contains baked cranberry oatmeal bars with cranberry sauce. The baking dish is surrounded by an off-white dish towel

Baked Cranberry Quick Oatmeal Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Lindsay Pleskot
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 12 bars 1x
Print Recipe

Description

These delicious baked cranberry oatmeal bars are the perfect combination of sweet and tart. Packed full of fiber, these are super easy to make and are an ideal way to use up any leftover cranberry sauce you might have hiding around your house. 

Ingredients

Scale

Filling

Base

  • 2 Medjool dates
  • 1 –2 Tbsp hot water
  • 2 Tbsp honey
  • 3/4 cup milk
  • 1 egg
  • 2 Tbsp melted virgin coconut oil
  • 2 cups quick oats
  • 1 tsp cinnamon
  • 3/4 tsp salt
  • 1 tsp baking powder

Topping

  • 2 cups quick oats
  • 2 Tbsp honey
  • 3 Tbsp melted virgin coconut oil

Instructions

  1. Preheat the oven to 350 F and line a 9×13 inch baking pan with parchment paper.
  2. In a saucepan, heat the cranberry sauce and chia seeds and bring to a boil. Turn down to a simmer and cook until the sauce is a jam-like consistency, about 3 minutes.  Remove from heat and let cool.
  3. Meanwhile, blend together dates, hot water, and honey until a smooth paste is formed (a magic bullet or small food processor works well). Add to a medium mixing bowl and whisk in milk, egg, and coconut oil. Add oats, cinnamon, salt and baking powder and mix everything together until well combined and a dough is formed.
  4. Press the dough mixture into the parchment lined baking dish and top with the cranberry chia sauce.
  5. Next, add topping ingredients to a medium mixing bowl and whisk to combine. Sprinkle topping over the cranberry mixture and spread until fully covered. Bake uncovered in the oven for 30-35 minutes or until the top is golden brown. If you are wanting a crispier top, broil for 1 minute. Serve warm with a dollop of Greek yogurt or store in an airtight container in the fridge for 3 days or freezer for 3 months.