No-Bake Cranberry Bars Recipe
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If you love a good crumble bar, you have to try this festive version made with cranberries. These no-bake cranberry bars are perfect for a simple dessert or for holiday celebrations and special events.
What’s great about these cranberry bars is that they come together so quickly and easily. This is a super simple bar to make, and the result is always delicious.
FAQs
Can I Use Fresh Cranberries Instead Of Frozen?
Yes! Fresh cranberries can be used in place of frozen. Just use the same quantity (about 1½ cups or 12 oz). No need to adjust the cooking time, as they will soften and burst similarly when heated.
Can I Make These Cranberry Bars Nut-Free?
Absolutely! To make them nut-free, you can substitute the almond flour with oat flour or a combination of ground oats and coconut flour. Also, omit any nuts in the topping and replace them with seeds like sunflower or pumpkin seeds.
Can I Make These Cranberry Bars Gluten-Free?
Yes, they are already gluten-free as long as you use certified gluten-free oats. If you’re sensitive to cross-contamination, be sure to check the labels of your ingredients.
Can I Use A Different Sweetener?
Yes, you can substitute honey with maple syrup, agave, or another liquid sweetener of your choice. Adjust the quantity to taste, but keep in mind that different sweeteners may affect the texture slightly.
Can I Add Other Fruits Or Flavors To The Filling?
Yes! While cranberries are the star, you can mix in other fruits like apples, raspberries, or blueberries for added flavor. You can also add spices like cinnamon, nutmeg, or orange zest to complement the tartness of the cranberries.
Do I Need To Thaw The Cranberries Before Using Them?
No. You can put them into the pot frozen if you don’t have time to thaw them. That said, using fresh (no frozen) cranberries work just as well. If you use frozen, make sure there is no added sugar.
Can I Make These Bars In Advance?
Definitely! These bars are a great make-ahead dessert. Prepare them a day or two in advance, store them in the fridge, and they’ll be ready to serve whenever you need them.
Can I Use Another Type Of Flour For The Crust And Crumble?
Yes, while almond flour is great for its texture and flavor, you can experiment with oat flour or even coconut flour. Just note that coconut flour is more absorbent, so you may need to adjust the amount of liquid ingredients slightly.
Are These Bars Kid-Friendly?
Absolutely! The tart cranberry flavor combined with the crumbly, sweet topping makes them a hit with both kids and adults. Plus, they’re a healthy alternative to many sugar-laden desserts.
How Do I Prevent The Crumb Topping From Getting Soggy?
Make sure the cranberry filling is cooled slightly before adding the crumb topping. Also, press the topping down lightly, but don’t pack it too tightly, so it stays light and crisp.
Specific Tips to Share with Your Readers:
- Cranberry Texture: If you want a smoother filling, process the cranberries after cooking. For a chunkier filling, leave them as is.
- Firm Base: Press the bottom layer of the crust mixture firmly into the pan to ensure the bars hold together well when cutting.
- Freezer Shortcut: If you’re short on time, pop the bars in the freezer for 30-45 minutes instead of refrigerating for 2 hours.
- Serving Tip: Use a sharp knife and wipe it clean between cuts for tidy, well-defined bars.
- Storage: These bars keep well in the fridge for up to a week and can be frozen for future enjoyment, making them a great make-ahead dessert.
Recipe Tip For Making Cranberry Bars
It’s important to get the cranberries thickened enough to become solid when cool. For this reason, you’ll want to boil them down by about half. If you find that when you cut into the bars the cranberry is too runny, you’ll want to skip the fridge and go straight to the freezer. These can be served directly from the freezer.
About The Ingredients For Cranberry Bars
Cranberry Filling
Frozen cranberries – No sugar added.
Honey – Or maple syrup
Fresh lemon juice – Bottled, 100% juice will work in a pinch.
Lemon zest – Fresh or frozen/thawed.
Crust and Crumble Topping
Rolled oats – Old-fashioned oats work well here.
Almond flour – Not almond meal. Both will work but almond meal gives everything a heavier/denser texture.
Shredded unsweetened coconut – Finely shredded. Not the bigger shaved type.
Nuts – Almonds, pecans, or walnuts. Your choice.
Virgin coconut oil – The kind that is solid at room temperature.
Honey – Or maple syrup.
Ground cinnamon
Sea salt
How To Make Cranberry Bars
Cranberry Filling
In a medium saucepan, combine the frozen cranberries, honey, lemon juice, and lemon zest and bring to a boil. Then immediately reduce to a simmer.f
Stir occasionally, until the cranberries are soft enough to mash easily. This will take approximately 10-15 minutes of soft simmering. Mash the berries well, and let the cranberry mix continue to simmer until it has reduced and thickened. (See notes in post above.)
Remove from heat. Let it cool while you prepare the crust.
Crust and Topping
In a food processor, pulse the rolled oats until they become flour.
Add the almond flour, shredded coconut, chopped nuts, cinnamon, oil, and sea salt to the food processor. Pulse a few times to combine. Pulse until the mixture starts to come together and sticks when pressed between your fingers.
Assemble The Cranberry Bars
Line a 7×10-inch baking dish with parchment paper, leaving some overhang for easy removal. Press about two-thirds of the crust mixture firmly into the bottom of the prepared pan, and even it out as much as possible.
Spread the cranberry filling over the crust layer evenly and sprinkle the rest of the crumble over the top of the cranberry layer.
Chill and Set
Place the bars in the refrigerator for at least 2 hours, or until firm and set. For quicker results, you can place them in the freezer for about 30-45 minutes. (See notes in the post above and freezing instructions below.)
Cut and Serve The Cranberry Bars
Remove the bars from the pan, lifting them by the parchment paper, and set the whole thing on a cutting board.
Cut the bars to your liking and return them to the pan or to a food-storage container and return to the fridge or freezer.
Serve by themselves straight from the fridge or freezer, or with a dollop of whipped cream.
Storage
Store the bars in an airtight container in the refrigerator for up to a week.
Freezing Cranberry Bars
To freeze, make sure they are wrapped well. These will freeze for up to 4 months. If you find that you didn’t cook the cranberries down enough to keep them from being runny, then freezing is the solution. You can serve these directly from the freezer.
Reheating Cranberry Bars
Reheating is not recommended for this recipe. These are meant to be served cold.
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No-Bake Cranberry Bars Recipe
Equipment
- 1 7×10" baking dish
Ingredients
Cranberry Filling
- 1 lb. frozen cranberries
- ½ cup honey
- ¼ cup fresh lemon juice
- 1 tbsp. lemon zest
Crust and Crumble Topping
- 1½ cups rolled oats
- 1 cup almond flour
- ½ cup shredded unsweetened coconut
- ½ cup chopped nuts (any type: I used walnuts, but pecans will work too.)
- ⅓ cup virgin coconut oil (melted)
- ½ cup honey
- 1 tsp. ground cinnamon
- ¼ tsp. salt
Instructions
Cranberry Filling
- In a medium saucepan, combine the frozen cranberries, honey, lemon juice, and lemon zest and bring to a boil. Then immediately reduce to a simmer.fStir occasionally, until the cranberries are soft enough to mash easily. This will take approximately 10-15 minutes of soft simmering. Mash the berries well, and let the cranberry mix continue to simmer until it has reduced and thickened. (See notes in post above.)Remove from heat. Let it cool while you prepare the crust.
Crust and Topping
- In a food processor, pulse the rolled oats until they become flour.
- Add the almond flour, shredded coconut, chopped nuts, cinnamon, oil, and sea salt to the food processor. Pulse a few times to combine. Pulse until the mixture starts to come together and sticks when pressed between your fingers.
Assemble the Bars
- Line a 7×10-inch baking dish with parchment paper, leaving some overhang for easy removal. Press about two-thirds of the crust mixture firmly into the bottom of the prepared pan, and even it out as much as possible.
- Spread the cranberry filling over the crust layer evenly and sprinkle the rest of the crumble over the top of the cranberry layer.
Chill and Set
- Place the bars in the refrigerator for at least 2 hours, or until firm and set. For quicker results, you can place them in the freezer for about 30-45 minutes. (See notes in the post above and freezing instructions below.)
Cut and Serve
- Remove the bars from the pan, lifting them by the parchment paper, and set the whole thing on a cutting board.
- Cut the bars to your liking and return them to the pan or to a food-storage container and return to the fridge or freezer.
- Serve by themselves straight from the fridge or freezer, or with a dollop of whipped cream.
Notes
Nutrition
