Gluten Free Cranberry Oat Bars
Who loves cranberries?! MEEEEEE!!!! (Waves hands like a crazy person). Fall is my favorite time of year for many reasons, but one big reason is that my local grocery stores start carrying fresh cranberries. I’m slightly addicted to this tart fruit and only being able to get it fresh a couple months out of the year is an obvious outrage.
Unfortunately, until my local grocers acknowledge my pleas I’m stuck trying to cram a years worth of cranberry indulgence into the span of a few weeks. I’m giving you fair warning of a cranberry onslaught in the next few weeks. If you have an aversion to cranberries, you should probably just lay low and not visit until after Christmas.
Let’s kick off the cranberry festivities with this delicious recipe!
Cranberry Oat Bars:
Save RecipeIngredients
- 2 cups fresh cranberries (you can use frozen if you must, but fresh is much, much better)
- 1/2 cup sugar ( I prefer organic cane sugar, but use whatever floats your boat)
- 2 tbsp orange marmalade
- 2 tsp lemon zest
- 1 1/2 cups gluten free rolled oats
- 1 1/2 cups almond flour
- 1 cup coconut sugar (you can also sub for brown sugar)
- 1/2 tsp baking powder
- 10 tbsp cold, unsalted butter cut into small pieces
Instructions
- Combine cranberries, sugar, zest and marmalade into a small pot.
- If using fresh cranberries, add 2 tbsp water.
- Bring to a boil stirring frequently and slightly crushing berries.
- Reduce heat to medium-high and continue to cook until reduced to approx 1 cup (about 5-10 minutes)
- Transfer cranberries to a glass bowl and refrigerate for at least 2 hours.
- After the berries have set, preheat oven to 350 and line a 9 inch square baking dish with parchment paper, making sure to leave an overlap on 2 sides.
- Combine oats, almond flour, coconut sugar & baking powder in a small bowl and mix well.
- Add the butter and work it into the mixture using your fingers or a pastry cutter until the mixture is crumbly.
- Press 1/2 of the oat mixture into the pan.
- Spread cranberry mixture evenly over crust
- Top the cranberries mixture with the other half of the oat mixture, pressing down slightly to pack it in.
- Bake approx 30 minutes.
- Cool completely before cutting.
Hope you enjoy them as much as we do! Happy baking!!
