These cranberry oat bars are light, delicious, and buttery, with the sweet tart bite of cranberries throughout. This is an easy gluten free recipe to make for a brunch or afternoon tea – they’re simple, tasty, and have the perfect texture.
If you’re looking for a simple dessert that’s easy to make and allergy friendly, these cranberry oat bars are for you.
These bars use easy to find ingredients, one bowl, and have a wonderful flavor and texture that you’re sure to enjoy. They’re light, delicious, and the tangy cranberries throughout the bars add a nice contrast to the buttery oatmeal base.
These aren’t super sweet, so they’re perfect for enjoying with a cup of tea, or even for a sweet addition to a weekend breakfast or brunch. Bake a batch of these today – I think you’ll love them!
- Certified Gluten Free Oats – If you are gluten free, you must use a brand of oats that is certified gluten free. We use GF Harvest Oats, which are available on Amazon.
- Gluten Free Flour Blend – I used Namaste Perfect Flour Blend for these bars, and the texture was just right! You could probably use a different cup-for-cup gluten free blend if you prefer, but I haven’t tried a different brand in this recipe.
- Dried Cranberries – Be sure to call on the brand of dried cranberries that you use to make sure they are free from cross contamination with nuts. Two brands to check into are Ocean Spray Craisins and Gerbs Allergy Friendly Foods.
- Vegan Buttery Spread – We like Earth Balance Soy Free Vegan Buttery Spread – it gave these bars a delicious butter flavor. You could also use the baking sticks.
- You can use a different fruit if you prefer in these bars. Try dried cherries, dried blueberries, or even a few chocolate chips if you like!
- If you aren’t gluten free, you can use all-purpose flour or spelt flour if you prefer.
- If you aren’t dairy free, you can use regular butter.
Step by Step Instructions
- Mix the vegan buttery spread, sugar, and maple syrup together with an electric mixer.
- Add the gluten free flour, certified gluten free oats, and salt, and mix on low speed.
- Stir in the dried cranberries with a spoon.
- Press the dough into a square pan that has been lined with parchment paper.
- Bake at 350 degrees F for 25-27 minutes until the top is golden brown.
- Let the bars cool for about an hour before slicing into squares.
Store leftover bars in an airtight container. They should stay fresh for 3-4 days.
You could also freeze these. Store in an freezer safe container. They should stay fresh in the freezer for up to 3 months.
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Cranberry Oat Bars (Gluten Free, Vegan).
- Preheat the oven to 350 degrees F. Line an 8×8 pan with parchment paper.
- Put the vegan buttery spread, sugar, and maple syrup in a bowl and mix together on medium speed.
- Add the gluten free flour blend, gluten free oats, and salt and mix on low speed.
- Stop the mixer and add the cranberries, and stir them in with a spoon.
- Spoon the batter into the prepared pan and use some waxed paper to press it firmly and evenly into the pan.
- Bake at 350 degrees F for about 25-27 minutes, until the top is golden brown. Allow to cool for about an hour.
- Use the parchment paper to remove the slab from the pan and transfer to a cutting surface. Slice the bars with a sharp knife.