Cranberry Bars with Crumble Topping

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These Cranberry Bars are a delicious way to use up your leftover cranberry sauce. All you need is 1 bowl and a few minutes to whip up the crust & crumble topping.

cranberry bars stacked on marble board

Why You’ll Love Them

These Cranberry Bars are:

  • Lightly sweet & tart
  • Dairy-free, with a crisp, buttery texture
  • Gluten-free
  • Prepped in 1 bowl
  • and super-easy to make!

If you don’t have leftover cranberry sauce on hand, you can also use any jelly or jam instead. Chia seed jam would be great here. I really like raspberry jam as a swap, to get a similar sweet & tart flavor.

How to Make the Crumble Bars

The crust and crumble topping are made at the same time, in the same bowl. No special equipment required!

crumble topping scooped in measuring cup

You’ll reserve 1/2 cup of this mixture for the crumble topping, then press the rest of it into the bottom of an 8-inch square dish. I like to line the pan with parchment paper, so the bars will easily come out later.

Bake the crust for 10 minutes, then let it cool briefly and spread on the cranberry sauce.

cranberry sauce and crumble topping added to pan

Sprinkle the reserved 1/2 cup of the crust mixture over the top of the cranberry sauce, and use your hands to lightly press it into the cranberry sauce. Bake until the topping is lightly golden, about 30 minutes.

How to Serve Them

These bars will be very soft and fragile when you remove them from the oven, so it’s important that you let them cool completely before slicing into them.

I let them rest on the counter for at least 4 hours so they will firm up at room temperature.

bars sliced into pieces

To speed things up, you can place the pan in the fridge to cool until firm. Use the parchment paper to remove the bars from the pan, then slice into 16 small squares.

I think these taste best at room temperature, but you can also serve them chilled from the fridge for a longer shelf life.

Substitution Notes

I always try to use less oil in my recipes, compared to traditional versions, and in this case I tried these bars two different ways.

coconut oil poured into bowl

The version with 6 tablespoons of oil definitely has the best texture, which is why I include it in the printable version below. There is a slight hint of coconut oil flavor, so if you don’t care for that, feel free to use a good quality butter, if you’re don’t need a dairy-free recipe.

I also tested this recipe with only 4 tablespoons of oil, making up the difference with water. The result is a totally acceptable & delicious bar, it’s just not as crispy & buttery as the version with more oil. The more oil you use, the more it will taste like a dessert from a bakery. So, just keep that in mind!

I hope you’ll enjoy these bars as much as I do.

cranberry bars stacked on white plate

cranberry bars stacked on white plate
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5 from 4 votes

Cranberry Bars with Crumble Topping

These Cranberry Bars are the perfect way to use up your leftover cranberry sauce! The crust & crumble topping are made in 1 bowl!
Course Dessert
Cuisine vegan
Keyword cranberry bars
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 16
Calories 142kcal

Ingredients

  • 1 1/4 cups oat flour (145 grams)
  • 3/4 cup old-fashioned rolled oats (88 grams)
  • 3/4 cup coconut sugar (112 grams)
  • 1/2 teaspoon salt (3 grams)
  • 6 tablespoons melted coconut oil (81 grams)
  • 1 tablespoon water (15 grams)
  • 3/4 cup leftover cranberry sauce (226 grams; or other jam or jelly)

Instructions

  • Preheat the oven to 350ºF and line an 8-inch square baking dish with parchment paper. I like to spray the dish with oil first, so the paper will stick in place. In a large bowl, combine the oat flour, oats, sugar, and salt, and mix well.
    dry ingredients in bowl
  • Add in the melted coconut oil and water, and stir well, until the dough looks crumbly and sticks together when you press it between your fingers. Reserve 1/2 cup of this mixture for later.
    crumble mixture reserved for top
  • Press the remaining mixture into the bottom of the prepared pan, then bake at 350ºF for 10 minutes.
    crust pressed into the pan
  • Spread the cranberry sauce evenly over the top of the crust, then sprinkle the reserved 1/2 cup of crumble over the top. Press it lightly into the cranberry sauce, then bake until the top is lightly golden, about 30 minutes at 350ºF.
    cranberry sauce and crumble topping added
  • Let the bars cool completely, about 4 hours, before slicing into them. They are very fragile when warm, but they will feel firm and dry to the touch when they are cool. Slice into 16 pieces and serve at room temperature. Leftovers can be stored in an airtight container in the fridge for up to 1 week.
    finished bars sliced into squares

Notes

Nutrition information is for 1 of 16 bars. This information is just an estimate, not a guarantee.
If you don't have oat flour on hand, you can pulverize rolled oats in your blender to make it! Measure after blending, to make sure you have enough. I also measure the coconut oil after melting it.
For a lower-fat bar, you can replace 2 tablespoons of the coconut oil with 1 extra tablespoon of water, or as needed for the dough to stick together.

Nutrition

Calories: 142kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Sodium: 93mg | Potassium: 52mg | Fiber: 1g | Sugar: 10g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

Have Extra Cranberries?

If you have even more leftover cranberry sauce, try making my Cranberry Vinaigrette, which is delicious over any salad combination. Need to use up fresh cranberries? Try my Cranberry Orange Muffins.

If you try these Cranberry Bars, please leave a comment below letting me know how you like them. And if you make any modifications, I’d love to hear about those, too! We can all benefit from your experience.

Reader Feedback: What’s your favorite way to use cranberries?

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Comments

Cindy Secrist

Sometimes I just throw some frozen ones (usually about an ounce or so) in a smoothie. It doesn’t change the flavor for the smoothies I have made and I know the cranberries are good for me. We have put in our dressing every year too.

Pattie

These are easy to make and so very good! We didn’t have quite enough cranberry sauce so topped it off with some organic strawberry jam and a little lemon juice. Otherwise made the recipe as posted. Will definitely make these again.

    Megan Gilmore

    I’m so glad you enjoyed them, Pattie! The strawberry jam and lemon addition sound delicious, too.

Minda

Favorite way to use cranberries is cranberry salsa, just google for recipe. The cranberry + jalapeño salsa is so good!

CIndy

I used your spice cranberry sauce recipe to make this. It was amazing! Will definitely make these again.

Holly

These were delicious! I’m not actually a fan of cranberry sauce, but I made it for our guests on Thanksgiving. Turns out, they weren’t really cranberry sauce fans either, which left me with nearly a whole bowl of it. I saw this recipe in my email and decided to make it. It was so simple, light, and delicious, I think I’ll be making cranberry sauce year round just so I can make this crumble again!

Tomena Reed

These were delicious and easy to make. I used Megan’s cranberry sauce recipe for the filling.

Tomena Reed

These are to die for! I crave them all the time. No better use for that leftover cranberry sauce….but I buy cranberries just to make these anyway.

Andrea

Wow, this recipe is AMAZING! I just made this and my husband and I have eaten over half of it already. It’s so good! I added a little shredded coconut and some cinnamon and cut the sugar down to 1/2 cup because we prefer things less sweet. It was stellar! Thank you for this recipe!

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