These easy gluten-free cranberry bars are the ultimate way to use up leftover cranberry sauce! The tart cranberries are perfectly balanced with a sweet and crispy oat topping and make for a delicious holiday dessert.
Quick Look at the Recipe
- 🍽️ Flavor: Tart cranberry sauce complimented with a sweet oat topping.
- ⏱️ Prep Time: 10 minutes
- 🔥 Cook Time: 35 minutes
- 👥 Yield: 9 bars
- 📖 Dietary Info: Gluten-free, dairy-free, egg-free, vegan, refined sugar-free (depending on your cranberry sauce)
- ❄️ Freezer Friendly: No, the crispy topping would get soggy in the freezer.
- 👩🍳 Tip: The combination of coconut sugar and maple syrup gives these bars a rich, naturally sweet flavor that balances the tart cranberry filling.
Leftover Cranberry Sauce in the Spotlight
As a mom who loves easy meal prep, one of the best parts of Thanksgiving dinner has to be the leftovers! Not only does everything reheat beautifully, but there are endless creative ways to transform your favorite dishes into something new.
Often, leftover Thanksgiving turkey gets all the attention (who doesn’t love a good turkey sandwich or cozy soup?), but leftover cranberry sauce deserves a spotlight of its own! These simple cranberry bars are one of my family’s favorite healthy desserts (you should see how my 1 year old goes crazy for them!), and they’re the perfect way to make the most out of your delicious leftovers.
What Makes these Cranberry Bars Special?
- Quick & easy because you’ve probably already spent a lot of time in the kitchen!
- Packed with rich cranberry flavor complimented with a hearty oat crust and crispy topping.
- Healthy, allergy-friendly recipe made without gluten, dairy, or refined sugar (depending what type of cranberry sauce you use).
Ingredients
Tools Needed
Step-By-Step Instructions
Step 1: First, preheat your oven to 350 degrees and grease an 8″ x 8″ glass baking dish or line it with parchment paper.
In a large mixing bowl, stir together the oats, coconut sugar, maple syrup, oat flour, almond flour, coconut oil, vanilla, and salt.
Step 2: Take half of the mixture and press it down firmly into the bottom of the baking dish.
Chef’s tip: Lining the baking pan with parchment paper will make it easier to neatly remove the bars. However, if you’re out or just prefer not to use it, I’ve made these multiple times without parchment paper, and it still works fine.
Step 3: Now spread the cranberry sauce on top of the oat mixture.
Step 4: Finally, sprinkle the rest of the oat mixture on top of the cranberry sauce in loose chunks.
Step 5: Then place in your preheated oven and bake for 35 – 40 minutes or until the topping is just beginning to turn golden brown.
Step 6: Let the cranberry bars cool at room temperature, and then place in the fridge for a few hours before cutting into individual bars. Enjoy!
If you’re looking for more gluten-free holiday desserts, check out my cranberry chocolate cookies and soft pumpkin cookies!
FAQs
Yes, you can use any type of cranberry sauce or cranberry compote (even whole berry canned sauce) for these cranberry bars.
Place the bars in an airtight container and store in the fridge for 4-5 days.
No, freezing gluten-free cranberry bars will make the oat topping soggy. If you want to enjoy these later, you can freeze leftover cranberry sauce and make the bars when you’re ready to enjoy them.
If you try these cranberry crisp bars, let me know in the comments! Tag me on Instagram @violet_rightathome
Gluten-Free Cranberry Bars
Equipment
Ingredients
- 1 1/2 cups cranberry sauce
- 1 1/4 cups rolled oats certified gluten-free
- 2/3 cup oat flour certified gluten-free
- 2/3 cup almond flour
- 1/3 cup coconut oil softened
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350 degrees.
- Grease an 8" x 8" glass baking dish or line it with parchment paper.
- In a large mixing bowl, stir together the oats, oat flour, almond flour, coconut sugar, maple syrup, coconut oil, vanilla, and salt.1 1/4 cups rolled oats, 2/3 cup oat flour, 2/3 cup almond flour, 1/3 cup coconut oil, 1/4 cup maple syrup, 1/4 cup coconut sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt
- Take half of the mixture and press it down firmly into the bottom of the baking dish.
- Spread the cranberry sauce on top.1 1/2 cups cranberry sauce
- Sprinkle the rest of the oat mixture in loose chunks on top of the cranberry sauce.
- Bake for 35-40 minutes or until the topping is just beginning to turn golden brown.
- Remove from the oven and let the cranberry crisp bars cool at room temperature.
- Once they have cooled, place in the fridge for a few hours before cutting into individual bars.
Notes
- Any type of cranberry sauce (including whole berry canned sauce) works well for these bars.
Substitutions
- Can substitute coconut sugar for brown sugar
- Can substitute butter for coconut oil
Store
- Keep in the fridge for 4-5 days.
- Freezing is not recommended since the topping would get soggy.
Nutrition
If you tried these healthy cranberry bars, I’d love to hear how they turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.
This is my family’s favorite way to eat leftover cranberry sauce (or just cranberry sauce in general). I know you’re going to love it!