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Closeup of a stack of three cranberry bars on white parchment paper.
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No-Bake Cranberry Bars Recipe

Delicious cranberry bars that make an amazing dessert during cranberry season.
Prep Time20 minutes
Chill Time4 hours
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 304kcal

Equipment

  • 1 7x10" 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.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.
    Cranberries in a pot.

Crust and Topping

  • In a food processor, pulse the rolled oats until they become flour.
    Crust ingredients in a food processor bowl.
  • 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.
    Remaining crust ingredients added to food processor bowl.

Assemble the Bars

  • Line a 7x10-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.
    Crust pressed into a parchment-lined baking pan.
  • Spread the cranberry filling over the crust layer evenly and sprinkle the rest of the crumble over the top of the cranberry layer.
    Cranberry mix and crumble topping added to crust in a baking dish.

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.)
    Crumble bars chilling in the fridge.

Cut and Serve

  • Remove the bars from the pan, lifting them by the parchment paper, and set the whole thing on a cutting board.
    Uncut cranberry bars removed from pan and resting on parchment paper.
  • 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.
    Cut cranberry bars on parchment.
  • Serve by themselves straight from the fridge or freezer, or with a dollop of whipped cream.
    Stacked cranberry bars sitting on parchment and a wood surface.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1bar | Calories: 304kcal | Carbohydrates: 39g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 53mg | Potassium: 131mg | Fiber: 5g | Sugar: 26g | Vitamin A: 25IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 1mg