Cranberry Walnut Oat Bars

1. Preheat the Oven

Preheat your oven to 180°C (350°F) and line a 22×22 cm (9”×9”) baking tin with baking parchment.

2. Soften the Cranberries

In a saucepan, combine 190 grams of dried cranberries, 120 millilitres of orange juice, and 60 millilitres of water.

Bring it to a simmer and cook over low heat for 5–7 minutes, until the cranberries soften and absorb most of the liquid.

3. Prepare the Filling

Once most of the liquid has been absorbed, add 70 grams of brown sugar and 1 tablespoon of lemon juice.

In a small bowl, combine 1 tablespoon of cornstarch and 1 tablespoon of cold water. Pour the cornstarch slurry into the cranberry mixture and cook for another 1–2 minutes, until thickened and glossy.

Remove the cranberry filling from the heat. Stir in 1 teaspoon of finely grated orange zest and cool the mixture slightly.

4. Make the Base & Crumble

In a mixing bowl, combine 230 grams of plain flour, 170 grams of rolled oats, 160 grams of brown sugar, ½ teaspoon of baking powder, ¼ teaspoon of salt, 1 teaspoon of vanilla extract, the zest of ½–1 lemon, and 200 grams of melted unsalted butter.

Stir until the mixture is crumbly but evenly moist.

5. Assemble

Press about ⅔ of the oat mixture into the lined baking tin, firming it slightly.

Spread the cranberry filling evenly over the base, sprinkle with 70 grams of chopped walnuts, and top with the remaining oat mixture.

Gently press down the top layer.

6. Bake

Bake the Cranberry Walnut Oat Bars at 180°C (350°F) for 35–38 minutes, or until golden and bubbling around the edges.

7. Make the Glaze

In a small bowl, whisk together 60 grams of icing sugar, 1–1½ tablespoons of orange juice, and ½ teaspoon of finely grated orange zest until smooth and slightly thick — it should flow slowly off a spoon.

8. Serve

Once the bars are completely cooled, drizzle the glaze over the top using a spoon or small piping bag. Let it set for 15–20 minutes before slicing.

Baker’s Note

Using dried cranberries instead of fresh ones makes them a pantry-friendly bake — no need to wait for cranberry season. Simmering them gently in orange juice softens their texture and infuses them with that natural brightness you’d expect from fresh fruit. The result is a jammy layer that perfectly complements the crunchy walnut and oat crumble.

Tips for Success

• Balanced Texture: For the best crumbles, use old-fashioned rolled oats—instant rolled oats make the base too soft.
• Cranberries: Dried cranberries vary in sweetness. If yours are very sweet, reduce the sugar in the filling slightly or add a touch more lemon juice.
• Butter Temperature: Melted but not hot butter gives the oat mixture a tender, cohesive texture without making it greasy.
• Serving Tip: These bars taste even better the next day as the citrus and cranberry flavours settle and become more intense.

Variations to Try

• Add a handful of white or dark chocolate chips to the top crumble for a richer dessert vibe.
• For an even more “holiday” touch, add a pinch of cinnamon or cardamom to the oat mixture.
• Add a spoonful of honey or maple syrup to the cranberry filling for a softer, more caramel-like sweetness.
• Add a small handful of finely chopped dried apricots to the filling for extra fruitiness.

How to Store Your Cranberry Walnut Oat Bars

Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze beautifully – thaw at room temperature before serving.

Looking for more indulgent dessert treats? Check out the following recipes:

Plum Crumble 

 Strawberry Crumble Cake Bars

Pumpkin Caramel Cheesecake Bars

Final Thoughts

Baking these Cranberry Walnut Oat Bars reminds me why I love simple, thoughtful ingredients: butter, oats, citrus, and fruit—nothing fancy, but each element shines when treated with care. They’re a reminder that cosy, bright moments don’t need to be complicated. Whether you slice them for a quiet afternoon treat, a festive gathering, or a small gift, these bars bring a little sunshine to everyday life — and a taste of home, every time.