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Square photo of four bars with milk on the side.
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5 from 2 votes

Cranberry Bars

This buttery cranberry bars recipe with a tart, jammy filling is the perfect on-the-go breakfast this fall.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Breakfast/Brunch, Dessert
Cuisine: American
Keyword: cranberry bars, cranberry bars recipe, cranberry oatmeal bars
Servings: 12 bars
Author: Amy Stafford

Ingredients

  • ½ cup unsalted butter melted
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Almond Extract
  • 1 cup Pure Oat Flour gluten free
  • 1 cup Pure Rolled Oats gluten free
  • 1/2 cup Sugar
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon ground cinnamon
  • ½ teaspoon Salt
  • 2 teaspoon Orange Zest divided
  • 1 Tablespoon Orange Juice
  • 1 Can Jellied Cranberry Sauce
  • ½ cup Dried Cranberries

Instructions

  • Pre-heat oven to 375 degrees.
  • Line 9 x 9 baking pan with Reynolds® Cookie Baking Sheets Non-Stick Parchment Paper
  • In a large bowl stir together butter, vanilla, almond extract, oat flour, rolled oats, sugar, baking powder, 1 tsp orange zest, cinnamon, and salt until combined.
  • Divide oat mixture and press one half to three quarters of the mix into the bottom of lined baking pan.
  • In a small sauce pan whisk together Cranberry Sauce, 1 teaspoon orange zest, dried cranberries and orange juice over medium high heat until it is smooth and begins to boil.
  • Remove from heat and let cool slightly.
  • Spread evenly over the oat mixture that has been pressed into the bottom of the baking pan.
  • Crumble remaining oat mixture of the top of the cranberries.
  • Bake for 20-25 minutes, or until golden brown.
  • Remove from oven and cool on wire rack.
  • Grab the edges of your Reynolds wrap parchment paper and lift bars out of pan.
  • Once completely cool slice and serve.