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Cranberry Oat Bars

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

Hands-on time 30 mins
Total time 3 hrs

Yields 16 squares (serving size: 1 square)

Kids will love to snack on these oat bars filled with a sweet cranberry mixture. 


  • 2 cups fresh or frozen cranberries
  • 1/2 cup sugar
  • 2 tablespoons orange marmalade
  • 2 teaspoons finely grated lemon zest
  • 1 1/2 cups rolled oats
  • 1 1/2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 10 tablespoon (1 1/4 sticks) cold unsalted butter, cut into small pieces

Nutrition Information

  • calories 223
  • fat 8 g
  • satfat 5 g
  • protein 2 g
  • carbohydrate 37 g
  • fiber 2 g
  • cholesterol 19 mg
  • sodium 93 mg

How to Make It

  1. Combine cranberries, sugar, marmalade and zest in a small pan. Add 2 Tbsp. water; bring to a boil, stirring and slightly crushing berries. Reduce heat to medium-high; cook until reduced to 1 cup, 5 to 10 minutes, stirring often. Transfer to a bowl, partially cover and refrigerate until thoroughly chilled, at least 2 hours. (May be made up to 3 days in advance; keep covered and chilled.)

  2. Preheat oven to 350°F. Coat a 9-inch square baking pan with cooking spray. Line with foil, allowing an overhang of 2 inches; spray foil.

  3. Combine oats, flour, brown sugar, baking powder and salt in a bowl. Use your fingers or a pastry blender to work butter into mixture until butter is the size of small peas.

  4. Press 1/2 of oat mixture in bottom of pan. Spread cranberry mixture evenly over crust. Crumble remaining oat mixture on top; pack down slightly. Bake until top and edges are lightly browned, approximately 30 minutes. Allow to cool completely before cutting.