These vegan cranberry oat crumble bars feature a sweet and tart cranberry filling between layers of buttery oatmeal crumble. Made with fresh or frozen cranberries, they're a delicious treat for the holidays and beyond.
If you're a fan of homemade fruit bars, this recipe is a treat worth making! The cranberry filling bursts with bright, tangy flavor, balanced by a sweet, buttery oat crust that's wonderfully chewy and crumbly. I love enjoying a bar with my morning coffee, but they're just as inviting served to guests for brunch, afternoon get-togethers, or holiday gatherings.
Every fall, I stock up on fresh cranberries during their peak season and freeze extras to enjoy throughout the year. This recipe is one of my favorite ways to use them, even beyond Thanksgiving and Christmas. I especially love that the crust and topping are made from the same oat mixture, so there's no need to prepare two separate batches.
For more ways to enjoy cranberries, try my cranberry cheese bites and cranberry orange bread. They're perfect for holiday entertaining!
★★★★★ This is EXCELLENT and also easy to make. My non-vegan partner has already devoured ¼ of the pan. Next batch I'm taking to work to feed coworkers. Thank you for this recipe Carrot Underground! Planty
Table of Contents
Why This Recipe Works
- One mixture, two layers. The oatmeal mixture serves as both the bottom crust and crumble topping, saving time and extra steps.
- A homemade cranberry filling. Cooking the cranberries with maple syrup creates a flavorful filling with a pleasant balance of tartness and sweetness.
- Great for sharing. Bake one pan, slice it into squares, and you've got a treat that's easy to serve at holiday gatherings, potlucks, or afternoon get-togethers.
Ingredient Notes
See the printable recipe card below for quantities & details
Cranberries: Fresh or frozen cranberries work beautifully in this recipe. There's no need to thaw frozen cranberries before cooking them. Use plain cranberries, not sweetened dried cranberries.
Old-fashioned rolled oats: These provide the texture for the crust and crumbly topping. I recommend old-fashioned oats rather than quick oats or steel-cut oats, which behave differently in baking.
All-purpose flour: Gives the oat mixture structure and helps the bottom crust hold together. For a gluten-free version, use a suitable gluten-free flour blend, but results may vary.
Vegan butter: Helps create a rich, buttery crust and topping. I prefer vegan stick butter for baking because its consistency is generally more reliable than softer tub varieties.
Maple syrup: Sweetens the cranberry filling while allowing its natural tartness to come through. Use pure maple syrup rather than pancake syrup.
How to Make Cranberry Oat Crumble Bars
1. Prepare the Cranberry Filling
Rinse cranberries under water. Remove any stems or wrinkled cranberries. Place cranberries in a medium sauce pan. Add maple syrup and water.
Bring to a boil, then reduce heat to medium and simmer for about 5-7 minutes until cranberries burst and soften. Stir frequently to prevent burning. Use a spoon or fork to mash the soft cranberries. Once sauce begins to thicken, remove from heat and set aside.
2. Make the Oat Crumble
Making the crumble is quick & easy. HINT: Letting your butter soften slightly (don't melt) will make it easier to blend with your dry ingredients.
Preheat oven to 350℉. Place flour, oatmeal, baking powder, and salt in a large mixing bowl.
Stir to thoroughly combine.
Add brown sugar and vanilla. Stir to thoroughly combine.
Add butter. Using a pastry cutter, large fork, or your fingers, work butter into the other ingredients until it becomes a fine crumbly mixture.
TIP: I find a pastry cutter works really well for this step. The mixture will look like coarse crumbs.
Divide the crumble mixture in half. Line a 9"x9" square baking dish with parchment paper (makes removal & clean-up so easy) or grease the dish lightly with butter.
3. Assemble and Bake the Bars
Now for the fun part, assembling your vegan cranberry oat crumble bars!
Spoon ½ of the crumble into the baking dish. Press firmly and evenly to create a solid bottom layer.
HINT: Place a sheet of parchment on the crumble before pressing. A mini rolling pin is helpful for creating an even layer.
HINT: Firmly pressing and compacting the bottom layer will keep your vegan cranberry oat crumble bars from falling apart when you cut them after baking.
Pour the thickened cranberry sauce onto the bottom crust.
Spread the cranberries evenly, using a spatula or the back of a spoon.
Sprinkle the remaining crumble mixture over the top of the cranberries.
Using your fingers, lightly press down on the top crumbs evenly, just enough to keep it in place, (but not packed like the bottom layer).
Place pan on center rack in oven. Bake for 30-35 minutes at 350°F until crumble crust begins to lightly brown. Cool for about 20 minutes before serving.
When ready to serve, using a sharp knife, divide into 16 equal squares or cut into whatever size bars you prefer!
Connie's Kitchen Notes
✔️ Press the bottom crust firmly. I like using a mini rolling pin to compact the oat mixture evenly across the bottom of the pan. Pressing firmly with your hands works too. When adding the crumble topping, press lightly so it retains its crumbly texture.
✔️ Let the bars cool before slicing. Allow the bars to rest in the pan for about 20 minutes after baking. This gives the cranberry filling time to settle and makes the bars easier to cut.
✔️ Use leftover cranberry sauce. Have extra cranberry sauce from Thanksgiving? Try using it in place of the homemade filling. A thick sauce works best, and you may want to adjust the amount depending on its consistency and sweetness.
✔️ Try other fruit fillings. The oat crust and topping also pair well with other fruit fillings, such as raspberry, blueberry, or this easy strawberry compote sauce. Keep in mind that different fruits release varying amounts of liquid, so the filling may need adjustments.
✔️ One of my favorite tips for better baking is to use a digital kitchen scale. Measuring ingredients by weight is more accurate than using measuring cups, especially for flour and other dry ingredients. It also means fewer measuring cups to wash!
Better Baking Made Easier!
If you're new to weighing ingredients, take a look at my Weights & Measures Guide. It's a handy reference for converting common baking ingredients from cups and tablespoons to grams.
Serving Suggestions
These cranberry oat crumble bars are delicious on their own, but I especially love serving them slightly warm with a scoop of vegan vanilla ice cream. It's one of my husband John's favorite ways to enjoy them, too! They're also wonderful with a cup of coffee or tea for a brunch or afternoon treat. For holiday gatherings, arrange the bars on a platter for a colorful addition to the dessert table.
How to Store and Freeze Cranberry Oat Crumble Bars
Refrigerator: Once completely cooled, store the bars in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers to prevent sticking.
Freezer: For longer storage, arrange the cooled bars in a single layer and freeze until firm. Transfer to a freezer-safe container with parchment between layers and freeze for up to 3 months.
To serve: Thaw frozen bars overnight in the refrigerator. Enjoy them chilled, at room temperature, or gently warmed before serving.
If you love cranberries, here's a few more cran-tastic recipes!
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Recipe
Vegan Cranberry Oat Crumble Bars
Equipment
- 9"x 9" baking dish
- medium sauce pan
- Large mixing bowl
- Mesh Strainer or colander
- pastry cutter (optional)
- Parchment paper (optional)
- mini rolling pin (optional)
Ingredients
- 2 cups cranberries whole (fresh or frozen)
- ⅓ cup maple syrup
- ⅓ cup water
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups old-fashioned rolled oats
- 1 cup brown sugar packed
- 1 teaspoon vanilla
- 1 cup vegan butter
Instructions
Cranberry Sauce
- Rinse cranberries under water. Remove any stems or wrinkled cranberries.
- Place cranberries in a medium sauce pan. Add maple syrup and water.
- Bring to a boil, then reduce heat to medium and simmer for about 5-7 minutes until cranberries burst and soften. Stir frequently to prevent burning.
- Use a spoon or fork to mash the soft cranberries. Once sauce begins to thicken, remove from heat and set aside.
Oat Crumble
- Preheat oven to 350°F
- Place flour, rolled oats, baking powder, and salt in a large mixing bowl. Stir to combine.
- Add brown sugar and vanilla. Stir to thoroughly combine.
- Add vegan butter. Using a pastry cutter, large fork, or your fingers, work butter into the other ingredients until it becomes a fine crumbly mixture.
Assemble and Bake
- Line a 9"x9" square baking dish with parchment paper or grease the dish lightly with butter.
- Transfer half the oat crumble mixture to the prepared baking dish. Press firmly and evenly to create a bottom layer/crust.
- Carefully spread cranberry sauce evenly over bottom crust.
- Cover the cranberries with the remaining crumble mixture. Lightly press down.
- Place the pan on a center rack in oven. Bake at 350°F for 30-35 minutes until top of crumble becomes lightly browned.
- Place the pan on a wire rack and allow the bars to cool for about 20 minutes before cutting and serving.
- Using a sharp pointed knife, cut into 16 even squares, or whatever size you prefer.
- Serve as is or enjoy with a scoop of vegan vanilla ice cream or non-dairy whipped topping.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
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Tanya Luther says
Great recipe!!! The cranberries are yummy in this with the crumble combination. I used coconut oil as replacement of vegan butter.
Connie says
Hi Tanya! I'm so glad you love the cranberry oat crumble recipe - it's a favorite at my house. Thank you for your great comments & rating!
planty says
This is EXCELLENT and also easy to make, and also easy to make gluten free. My non-vegan partner has already devoured 1/4 of the pan. I did use some of the suggested options and tossed in some cinnamon, sprinkled some crushed walnuts on top, and snuck in a scoop of vanilla protein powder.
This is the kind of perfect recipe to share with non-vegans, to help them understand that you can still eat amazing food and have a vegan lifestyle. Next batch I'm taking to work to feed coworkers.
Thank you for this recipe Carrot Underground!
Connie says
Nothing makes me happier than knowing when a vegan recipe is a hit with non-vegans too! Thank you so much for your most EXCELLENT review, planty!💚
Linda says
Recipe calls for 2 cups uncooked cranberries, since i will be using left over cranberry sauce I made how much of it would I use.
Connie Edwards McGaughy says
Hi Linda! I think if you have a cup or 1-1/2 cups of leftover sauce, that should be fine.
Anthony Sepe says
Absolutely, delicious. So beautiful and presented well. You eat with your eyes, first. Doesn't disappoint. Awesome!
Connie Edwards McGaughy says
I'm so happy you enjoyed the recipe Anthony. I wish I had one of your cranberry oat crumble bars to enjoy with my coffee right now! Thank you kindly for your great comments & 5-star rating!💚🥕
Connie Edwards McGaughy says
Every time I make a batch of these cranberry oat crumble bars they’re devoured within a day!