1/2stick buttermelted (you can substitute coconut oil)
1½cupswhite whole wheat flour(you can substitute regular white flour)
1½cupsold fashioned oats(not instant)
2 1/2cupsfresh cranberries
2tablespoonfresh orange juice
2teaspoonswhite whole wheat flour(or regular white flour)
1/4cupcoconut sugar(you can substitute regular sugar and add more if you prefer a sweeter bar)
white chocolate (optional for drizzling over the top)
Preheat oven to 350 degrees F.
Line the bottom of an 8x8 pan with parchment paper, foil, or with cooking spray.
To make the crust & crumble, place the whole wheat flour, regular oats, honey, brown sugar, ground cinnamon, orange zest, and salt in a large bowl. Stir in melted butter and vanilla until just combined. The mixture should be a little dry and crumbly. Reserve 1 cup of the mixture. This will be your crumble topping.
Add the oat mixture to the prepared baking pan—press mixture into the bottom of the pan in an even layer.
Place cranberries, orange juice, coconut sugar, and flour in the same bowl you mixed the oat mixture and stir to combine. Place the cranberry mixture over the crust in an even layer.
Evenly sprinkle the remaining crumble mixture over the top of the cranberries.
Bake the bars for 45 minutes. If they start to get too brown, cover with foil the last few minutes of baking. Remove the bars from the pan and let sit for 10 minutes. Drizzle with a little white chocolate if you wish. Cut and enjoy!
Use regular old fashioned oats, not instant.
Cranberry Oatmeal Bars can be frozen up to 3 months.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!