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An easy recipe for gluten-free cranberry oatmeal bars. A combination of tart cranberries with a sweet oatmeal cookie layer drizzled with vanilla orange glaze. The recipe also has a dairy-free option.
Originally published in October 2017. Recipe and photos updated October 2018.
Gluten-Free Holiday Recipes
Cranberry oatmeal bars are one of the desserts my mom always makes for Thanksgiving and Christmas.
I love the combination of sweet and tartness of these cranberry date bars. They are one of my all-time favorite holiday desserts.
I’ve even been known to eat these bars for breakfast!
How To Make Cranberry Oatmeal Bars
- Preheat your oven to 350 ° F and spray a 9×13 glass baking pan with gluten-free cooking spray.
- In a large bowl mix the gluten-free flour, (gluten-free quick oats, brown sugar, baking soda, salt together until fully combined. Stir in melted butter and mix until it’s nice and crumbly. (photo 1)
- Press half of the mixture into the bottom of the pan and press down so it’s nice and firm. Bake for 8 minutes. (photo 2)
- Place the cranberries, dates and orange juice (or water) and dried orange peel (optional) in a saucepan; bring to a boil over medium heat. Reduce heat; simmer, covered, until the cranberries pop, about 15 minutes, stirring occasionally. (photo 3)
- Remove from the heat and stir in the pure vanilla extract.
- Spoon cranberry mixture over baked crust bottom. I used a spatula to make it nice and even. (photo 4)
- Sprinkle with remaining oat mixture and pat down gently. (photo 5)
- Bake until golden brown, 25-30 minutes.
- In a small bowl combine the glaze ingredients and stir until is smooth.
- Drizzle the bars with the glaze, cool completely and cut into bars. Enjoy! (photo 6)
- Cover with plastic wrap, foil or store in an air-tight container. These are even better the second day!
Gluten-Fee Flour
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
I also like Bob’s Red Mill gluten-free quick oats.
Dairy-Free Baking
I have also included a dairy-free option to my gluten-free cranberry bars recipe. My husband, my youngest son, and I are all dairy-free.
I promise these cranberry bars are just as delicious made with dairy-free butter. So, you too can enjoy a gluten-free and dairy-free cranberry oatmeal bars.
Some of my favorite dairy-free alternatives that I like to bake with is almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.
I have no idea where my mom got this recipe, but it was easily modified to be gluten-free by using gluten-free oats.
Watch out, because these bars are addicting, and you just might find yourself eating the whole pan!
Here are some of my favorite Gluten-Free Holiday Dessert Recipes!
- Easy Gluten-Free Pumpkin Pie
- Almond Spritz Cookies {Gluten-Free, Dairy-Free}
- Gluten-Free White Chocolate Dipped Gingerbread Cookies {Dairy-Free Option}
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Oatmeal Cranberry Bars {Gluten-Free, Dairy-Free Option}
Ingredients
Bars:
- 1 12oz package cranberries
- 1 teaspoon pure vanilla extract
- 2 tablespoons orange juice, or water
- 1/4 teaspoon dried orange peel (or orange zest), (optional)
- 2 cups gluten-free quick oats, I like Bob's Red Mill
- 2 cups all-purpose gluten-free flour, I like Pillsbury gluten-free
- 1/2 teaspoon xanthan gum, ,leave out if your flour already has it in it
- 1/2 teaspoon baking soda
- 1 cup butter, melted (Earth Balance or Smart Balance for dairy-free)
- 1 8oz package chopped sugared dates
- 1 1/2 cup packed brown sugar
- 1/4 salt
Glaze:
- 2 cups powdered sugar
- 2 tablespoons orange juice or milk, (I used almond milk)
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon dried orange peel (or orange zest), (optional)
Instructions
- Preheat oven to 350° F. Spray a 9x13 glass pan with gluten-free cooking spray.
- Place the cranberries, dates and orange juice (or water) and dried orange peel (optional) in a saucepan; bring to a boil over medium heat. Reduce heat; simmer, covered, until berries pop, about 15 minutes, stirring occasionally.
- Remove from heat; stir in the pure vanilla extract.
- Mix all-purpose gluten-free flour, oats, brown sugar, baking soda, and salt until fully combined. Stir in melted butter, until the mixture is nice and crumbly.
- Press half of the oat mixture into a greased baking pan. Bake 8 minutes.
- Spoon cranberry mixture over baked crust bottom. Smooth with the back of a spoon or spatula.
- Sprinkle with remaining oat mixture and pat down gently.
- Bake until golden brown, 25-30 minutes.
- Glaze
- In a small bowl combine the glaze ingredients and stir until it's nice and smooth.
- Drizzle with the glaze. Cool completely and cut into bars. Enjoy!
- Cover bars with plastic wrap, foil or store in an air-tight container. These are even better the second day.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for Thanksgiving, and it was absolutely delicious. I’m going to make it again for Christmas, I got many compliments!
Hi Sharon! Thank you so much. So glad to hear that!
Incredibly delicious recipe! I have made them for 12+ ladies, who all wanted the recipe. Now I make for family members who are gluten free and have an egg allergy. Baking options (gluten-free/dairy-free/eggless/etc) are much appreciated!!
I love this recipe! I use Trader Joe’s gluten free flour, regular dates chopped, and coconut sugar instead of brown sugar. I haven’t tried it with glaze because I’m sensitive to cane sugar. I always get lots of compliments from both gluten free and non gluten free people. I like that it is a healthier choice for a great dessert.
I made these with what I had on hand – subbed in regular chopped dates, rolled oats, and I didn’t have powdered sugar so I topped with granulated before baking. Came out hearty and just sweet enough. I appreciate that the cranberry layer is not wet so the oats stay firm and crumbly. Thank you for this recipe!
These are incredible!! I opted to leave off the glaze for a slightly healthier version and they were still fantastic!
I made the gluten-free, dairy-free version. Had an oops—converted 1 cup of butter to 8 tablespoons instead of 16! Realized my mistake after I baked them:-( Recovered by melting 1/2 c of Earth Balance butter substitute (also soy-free), 1/4 c of coconut oil and 1/4 c of raw honey together. Spooned the mixture over the baked bars and put it back in the oven for a little while. Then made the creamy topping (with orange juice and orange zest). My husband said I should let him eat all of the 9×13 pan; I can make another for Christmas!
Your recipes are amazing! I just found your site and so thankful I did!
Thanks again!
I just made these yesterday and shared them today with my co-workers. I did not tell them they were gluten free. They loved them and one asked for the recipe, which I promptly found and printed out for her.
i made these last Thanksgiving for my daughter-in-law who is GF and DF.
She loved them and has requested them again this year.
Everyone loved them. They are tart and sweet at the same time.
No one knew that they were GF.
Thank you so much for this recipe.
Thank you so much Gail for the awesome 5-star recipe review! I am so happy that everyone loved the cranberry bars, they are one of my all-time favorite holiday desserts. You are so welcome, I love sharing what I make for my family and helping others. Thank you again!
Hi Audrey,
A lady came up to me in church last Sunday and said she made your Oatmeal Cranberry Bars. She told me her husband absolutely loved them and she couldn’t stop talking about how good they were. Another lady overheard her and thought it was my recipe she was talking about and sent me an email today asking for the recipe. I forwarded her a link to your post and she was very excited to get it. Just wanted to pass this along! Hope you are doing well and Merry Christmas!
Thank you so much Sharon for letting me know your friend enjoyed the cranberry bars and for giving the recipe to your other friend! I appreciate that so much friend. The cranberry bars are one of my all-time favorite holiday desserts. My mom used to make them every year for Thanksgiving and Christmas. I’ve even known to eat them for breakfast. That’s how much I love them! We need to catch up. I hope you and your family have a blessed Christmas. Thanks again!
I made these as part of our Thanksgiving treats and they were fabulous!
Thank you so much Karla for the wonderful 5-star recipe review! I am so happy that you enjoyed the cranberry bars for Thanksgiving. They are one of my all-time favorite holiday desserts. Thanks again!
Do you think steel cut oats would work?
Hi Kailen! I have never tried steel oats before. The quick oats are a smaller oat. Maybe you could chop up the steel oats in a food processor first. If you try the steel oats can you please let me know how they turn out? I hope you enjoy them!
I’d like to make these & have all the ingredients except for the dates, can I make this without the dates or substitute it for something else?
Hi Diane the dates are key to this recipe. It holds the cranberries together and gives the bars its sweetness. I hope you enjoy the bars once you are able to get some sugared dates. I buy them in the baking aisle. Thank you for asking!
These look so delicious! Adding recipe to my gluten-free options list. Thank you!
Hi Virgina. Thank you so much! I hope you enjoy the cranberry bars. You are so welcome, I love sharing what I make for my family. They are one of my favorite holiday treats. I even eat them for breakfast!