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Cranberry oat bars recipe

“Tangy cranberries make these oat bars zing with flavour, works with frozen cranberries too”

Wheat free Cranberry Oat Bars recipe

Allergy Information

Wheat-Free no
Gluten-Free no
Nut-Free no
Dairy-Free no
Sugar-Free no
Vegetarian no
Vegan no
  • Preparation time: 30 mins
  • Cook time: 30 mins
  • Total time: 1 hr
  • Yield: Makes 12-16

I love the sharp tangy flavour of the cranberries in this recipe; combined with the oat and nut base they make a perfect taste combination. The base also has a firm, crunchy texture which makes a nice change from a cake style base.

You could substitute blueberries instead of the cranberries, the recipe quantities would stay the same, and the taste would be just as good. Or of course you could use a mixture of blueberries and cranberries, or raspberries, or redcurrants...

Important note: even using certified gluten free oats it may not be suitable for all celiacs, as some are very sensitive to avenin contained in the oats, see our oats FAQ for more info.

Ingredients (Measures: Metric | US)

Base:

175g [1¾ cups] gluten free oats
165g [1½ cups] gluten free oat flour (simply whizz oats in a processor to make a coarse flour)
85g [¾ cup] brown sugar
60g [½ cup] pecans, chopped
1 1⁄2 tsp [1 1⁄2 tsp] xanthan gum
1⁄2 tsp [1⁄2 tsp] baking soda (bicarbonate of soda)
135g [¾ cup] margarine or butter, melted

Filling:

225g [2 cups] cranberries, fresh or frozen (frozen should be defrosted and drained before use)
75g [½ cup] sugar
2 tbsp [2 tbsp] water
2 tbsp [2 tbsp] cornstarch (cornflour)
1 tbsp [1 tbsp] water
2 tsp [2 tsp] lemon juice

Directions


Preheat oven: 180°C, 350°F, Gas 4

  1. Line a 23cm square (9") baking tin with baking parchment.
  2. In a large bowl mix the oats, oat flour, brown sugar, nuts, xanthan gum and baking soda. Make sure they are well combined. Add the melted margarine and mix until the mixture looks crumbly.
  3. Reserve approximately 1/4 of oat mixture. Tip the rest of the oat mixture into the baking tin and press it down to form an even base. Bake for 10 minutes.
  4. While the base is baking put the cranberries, sugar and 2 tbsp water into a small saucepan and bring to the boil, stirring occasionally so that it doesn't burn. Simmer very gently for 4-5 minutes still stirring occasionally.
  5. Mix the cornstarch with 1 tbsp of water and the lemon juice. Stir into the cranberry mixture and stir while heating until the mixture has thickened.
  6. When the 10 minutes baking time is up remove the base from the oven. Spread the cranberry mixture over the base. Then sprinkle the reserved oat mixture on the top, making sure that it is evenly spaced, but don't press it down, it needs to remain crumbly on the top.
  7. Put back in the oven for 20 minutes. When baking time is up remove from the oven and leave in the tin to cool for 20 minutes, then cut into the required number of pieces while still warm and in the tin. Leave in the tin until completely cold before turning out.

These cranberry oat bars will store for 2-3 days in an airtight container, however make sure that they are completely cool before they are stored otherwise the base will go soft. They also freeze really well, line an airtight freezer container with parchment paper or waxed paper, and place parchment paper between the layers to stop them sticking together.

You could also serve these cranberry oat bars with a generous helping of whipped cream or ice cream for a slightly more indulgent treat.

Author: Helen Fletton