Easy Homemade Oatmeal Breakfast Bars With Cranberries – Simple, Chewy, and Satisfying
These oatmeal breakfast bars are the kind of recipe you’ll want on repeat. They’re soft, chewy, lightly sweet, and packed with cranberries for a bright, tart finish. You can prep them in one bowl, bake once, and have breakfasts or snacks ready for days.
They’re also endlessly flexible, so you can tweak them to your taste or what you have on hand. If you love simple, wholesome baking that actually fits into a busy morning, this one’s for you.
Easy Homemade Oatmeal Breakfast Bars With Cranberries - Simple, Chewy, and Satisfying
Ingredients
Method
- Prep the pan and oven: Heat the oven to 350°F (175°C).Line an 8x8-inch square baking pan with parchment, letting it hang over two sides for easy lifting. Lightly grease the parchment.
- Mix dry ingredients: In a large bowl, stir together the rolled oats, almond flour, cinnamon, salt, and baking powder. Add cranberries and nuts or seeds.Toss to coat so they distribute evenly.
- Whisk the wet ingredients: In a separate bowl (or a large measuring cup), whisk the eggs, maple syrup, applesauce, nut butter, and vanilla until smooth. If your nut butter is stiff, warm it briefly so it blends easily.
- Combine: Pour the wet mixture into the dry mixture. Stir with a spatula until everything is evenly moistened.The mixture will be thick and slightly sticky. Fold in optional add-ins like chocolate chips or orange zest.
- Press into the pan: Scrape the mixture into the prepared pan. Use a spatula or lightly damp hands to press it firmly and evenly into all corners.A firm press helps the bars hold together.
- Bake: Bake for 22–28 minutes, until the edges are lightly golden and the center feels set. If you gently press the center, it should spring back a bit without feeling wet.
- Cool completely: Let the pan cool on a rack for at least 45 minutes. Lift the slab out using the parchment and set it on a board.Cool fully before slicing to avoid crumbling.
- Slice and serve: Cut into 9 large bars or 12 smaller ones. Enjoy as-is or warm slightly and serve with yogurt.
What Makes This Recipe So Good
- One-bowl, no-fuss method: Mix, press, bake—done. Cleanup is easy and fast.
- Soft and chewy texture: The combination of oats, nut butter, and a touch of maple syrup creates bars that hold together without being dry.
- Not too sweet: Dried cranberries add a tart pop, while maple syrup gives gentle sweetness.
- Meal-prep friendly: They store well and freeze beautifully, so you can make a batch for the week.
- Flexible ingredients: Swap nuts, seeds, or mix-ins based on what you have in the pantry.
What You’ll Need
- Rolled oats (old-fashioned): 2 1/2 cups, for structure and chew.
- Almond flour or finely ground oats: 1/2 cup, for tenderness and binding.
- Dried cranberries: 3/4 cup, preferably reduced-sugar.
- Chopped nuts or seeds: 1/2 cup (walnuts, pecans, pumpkin seeds, or sunflower seeds).
- Nut or seed butter: 1/2 cup (almond, peanut, or sunflower seed butter).
- Maple syrup or honey: 1/3 cup, for sweetness and moisture.
- Unsweetened applesauce: 1/2 cup, to keep the bars soft without extra oil.
- Eggs: 2 large, for binding. (See variations for vegan option.)
- Vanilla extract: 1 teaspoon.
- Cinnamon: 1 teaspoon.
- Fine salt: 1/2 teaspoon, to balance sweetness.
- Baking powder: 1 teaspoon, for a little lift.
- Optional add-ins: 1/4 cup mini chocolate chips or shredded coconut; orange zest for brightness.
Step-by-Step Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C).
Line an 8×8-inch square baking pan with parchment, letting it hang over two sides for easy lifting. Lightly grease the parchment.
- Mix dry ingredients: In a large bowl, stir together the rolled oats, almond flour, cinnamon, salt, and baking powder. Add cranberries and nuts or seeds.
Toss to coat so they distribute evenly.
- Whisk the wet ingredients: In a separate bowl (or a large measuring cup), whisk the eggs, maple syrup, applesauce, nut butter, and vanilla until smooth. If your nut butter is stiff, warm it briefly so it blends easily.
- Combine: Pour the wet mixture into the dry mixture. Stir with a spatula until everything is evenly moistened.
The mixture will be thick and slightly sticky. Fold in optional add-ins like chocolate chips or orange zest.
- Press into the pan: Scrape the mixture into the prepared pan. Use a spatula or lightly damp hands to press it firmly and evenly into all corners.
A firm press helps the bars hold together.
- Bake: Bake for 22–28 minutes, until the edges are lightly golden and the center feels set. If you gently press the center, it should spring back a bit without feeling wet.
- Cool completely: Let the pan cool on a rack for at least 45 minutes. Lift the slab out using the parchment and set it on a board.
Cool fully before slicing to avoid crumbling.
- Slice and serve: Cut into 9 large bars or 12 smaller ones. Enjoy as-is or warm slightly and serve with yogurt.
Keeping It Fresh
- Room temperature: Store in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
- Refrigerator: Keeps well for 6–7 days.
This is the best option if your kitchen runs warm.
- Freezer: Wrap bars individually and freeze for up to 3 months. Thaw overnight in the fridge or microwave for 20–30 seconds.
- On-the-go tip: Pack a bar with a small ice pack if it’s a hot day. It helps keep the texture perfect.
Why This Is Good for You
- Whole grains: Rolled oats bring fiber that supports steady energy and keeps you full longer.
- Healthy fats and protein: Nut butter and seeds add staying power and a satisfying bite.
- Balanced sweetness: Maple syrup and cranberries provide flavor without overwhelming sugar.
- Smart portioning: Cutting the bars ahead of time makes it easy to stick to a balanced snack or breakfast.
What Not to Do
- Don’t skip the press: If you don’t press the mixture firmly into the pan, the bars may crumble.
- Don’t overbake: Dry bars break apart.
Pull them when the edges are golden and the center is just set.
- Don’t add too many mix-ins: Extra chocolate, nuts, or seeds can stop the bars from holding together. Keep add-ins to about 1/2 cup total.
- Don’t cut while hot: Let them cool completely for clean slices and the best texture.
- Don’t swap oats: Avoid quick oats or steel-cut oats here. Old-fashioned rolled oats work best.
Recipe Variations
- Vegan: Replace the eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water; rest 10 minutes).
Add 1–2 tablespoons extra applesauce if the mix looks dry.
- Gluten-free: Use certified gluten-free rolled oats and ensure all add-ins are gluten-free.
- Citrus cranberry: Add 1 teaspoon orange zest and 1 tablespoon orange juice. It brightens the cranberries beautifully.
- Chocolate cranberry: Fold in 1/4 cup mini dark chocolate chips. A little goes a long way.
- Seedy crunch: Use pumpkin and sunflower seeds instead of nuts, and sprinkle a few on top before baking.
- Peanut butter and jam vibe: Use peanut butter and add 2–3 tablespoons of finely chopped dried strawberries in place of some cranberries.
- Higher protein: Stir in 1 scoop unflavored or vanilla protein powder and reduce almond flour to 1/4 cup.
Add a splash more applesauce if needed.
- Low-sugar: Use reduced-sugar cranberries and cut maple syrup to 1/4 cup. Add a bit more applesauce to maintain moisture.
FAQ
Can I use quick oats instead of rolled oats?
Quick oats will change the texture and can make the bars crumbly or dense. Rolled oats give the best chew and structure.
How do I keep the bars from falling apart?
Press the mixture firmly into the pan, measure ingredients accurately, and let the bars cool completely before slicing.
If using flax eggs, add a little extra applesauce for moisture.
Can I swap cranberries for other dried fruit?
Yes. Chopped dried cherries, apricots, or raisins work well. Keep the pieces small so they distribute evenly.
Do I need almond flour?
It helps with tenderness, but you can replace it with finely ground oats (oat flour).
The bars will still be soft and cohesive.
What’s the best way to cut clean slices?
Cool fully, then use a sharp chef’s knife. Wipe the blade between cuts for neat edges.
Are these bars good for kids?
Absolutely. They’re soft, easy to hold, and not overly sweet.
Skip large nuts for younger kids and use seeds or finely chopped nuts instead.
Can I double the recipe?
Yes. Bake in a 9×13-inch pan and add a few extra minutes to the bake time. Watch for the same visual cues: golden edges and a set center.
How can I make them dairy-free?
This recipe is naturally dairy-free as written, as long as your chocolate chips (if using) are dairy-free.
What if my nut butter is very thick?
Warm it briefly in the microwave or on the stovetop until it loosens.
This helps it blend smoothly with the wet ingredients.
How sweet are these bars?
They’re mildly sweet. For a sweeter bar, add an extra tablespoon of maple syrup or a few more cranberries.
Wrapping Up
These Easy Homemade Oatmeal Breakfast Bars with Cranberries are a smart, simple way to make mornings easier. They’re wholesome, flexible, and genuinely tasty—no special equipment or fussy steps needed.
Make a batch on Sunday, slice, and you’re set for grab-and-go breakfasts and better afternoon snacks all week. Keep a few in the freezer, and you’ll always have something satisfying within reach.
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Sumayya is a home cook and recipe creator who shares simple, flavorful recipes made for everyday cooking. She believes good food should be easy, comforting, and enjoyed by everyone.
