Tangy Cranberry Oat Bars (Print Version)
# Ingredients:
→ For the Cranberry Filling
01 -
2 cups fresh cranberries
02 -
⅔ cup white sugar
03 -
⅓ cup water
04 -
2½ tablespoons freshly squeezed lemon juice
05 -
3 teaspoons finely grated lemon zest
06 -
2 tablespoons cornstarch
07 -
1 cinnamon stick
→ For the Oat Crumble Base & Topping
08 -
10 tablespoons unsalted butter, softened and cubed, plus extra for greasing
09 -
¾ cup all-purpose flour
10 -
1⅓ cups old-fashioned rolled oats (or quick oats, but not instant)
11 -
⅔ cup packed light brown sugar
12 -
½ teaspoon ground cinnamon
13 -
½ teaspoon baking powder
14 -
¼ teaspoon salt
15 -
¼ teaspoon ground ginger (optional, but recommended)
# Instructions:
01 -
Combine the water, lemon juice, sugar, and cinnamon stick in a medium-sized pot and place over medium heat. Let it come to a boil, then lower the heat to maintain a gentle simmer. Stir occasionally until the sugar completely dissolves.
02 -
Toss in the cranberries along with the cornstarch. Continue simmering for about 5 to 7 minutes, stirring constantly. You'll know it's ready when the mixture thickens up and most of the berries have popped open. Take it off the heat.
03 -
Mix in the lemon zest and fish out the cinnamon stick. Set the cranberry mixture aside and let it cool down a bit while you work on the crust.
04 -
Heat your oven to 350°F. Generously butter an 8-inch square baking pan. Cut a piece of parchment paper and lay it across the pan, making sure there's enough hanging over two opposite sides—this will help you lift the bars out later.
05 -
Grab a large bowl and whisk together the flour, oats, brown sugar, salt, cinnamon, ginger, and baking powder until everything's evenly distributed.
06 -
Drop in the cubed butter pieces. Use a spoon or just get in there with your hands to work the butter into the dry ingredients until the mixture looks crumbly and holds together when squeezed.
07 -
Scoop out half of the oat mixture and dump it into your prepared pan. Use your fingers or the back of a spoon to press it down firmly and evenly across the bottom—you want a solid base here.
08 -
Pour the cooled cranberry filling over the pressed crust, spreading it out to the edges. Scatter the remaining oat crumble evenly over the top of the cranberry layer. Give it a gentle press so the topping sticks.
09 -
Slide the pan into the oven and bake for 30 to 35 minutes, or until the top turns a beautiful golden brown color and smells amazing.
10 -
Transfer the pan to a cooling rack. This is the hard part—you need to let these bars cool completely, which takes at least 4 hours or ideally overnight. This helps them set properly so they cut cleanly.
11 -
Once fully cooled, use the parchment paper overhang to lift the whole thing out of the pan. Place it on a cutting board and slice into 16 squares. Enjoy your tangy, sweet cranberry lemon bars!
# Notes:
01 -
Want to make these extra special? Drizzle a simple lemon glaze over the top before serving. Just whisk together powdered sugar with a little lemon juice until smooth.
02 -
For a lighter finish, dust the bars with a sprinkle of powdered sugar right before serving.
03 -
These bars keep really well. Store them in an airtight container at room temperature for up to 4 days, or refrigerate them for 5 to 6 days if you prefer them chilled.
04 -
You can freeze these bars for longer storage—up to 2 months in an airtight container. Just thaw them in the fridge or on the counter when you're ready to eat.