Gluten Free Cranberry Lemon Oatmeal Bars

Sweet, but not too sweet, with notes of bright lemon and bursting with cranberries!

I’m having a hard time describing just how good these Cranberry Lemon Oatmeal Bars are!

These oatmeal bars have just the right amount of sweetness, a buttery oatmeal base, and a crumbly coconut topping that puts them over the top.

These Cranberry Lemon Oatmeal Bars will be high on my holiday baking list this year.  I rarely bake with granulated sugar, except at holiday time, when I like to make some of our favourite family treats, like these Zebra Cookies, Nana’s Butter Tarts, and Crispy Salted Coconut Cookies.

These oatmeal bars are slightly reminiscent of the raspberry coconut bars my Mom used to make every Christmas, but if I recall correctly, there was a lot of butter, a lot of sugar, sweetened long-shred coconut and most of a jar of raspberry jam in those! Tasty, but I like these healthier cranberry bars more.

Here’s why I like this recipe for Cranberry Lemon Oatmeal Bars so much:

• tastes amazing!
• gluten-free! made with oats and a gluten-free baking mix
• not overly sweet, but just sweet enough
• makes 8 large bars, or 16 of a “more polite size”
• easy to cut without crumbling
• bright lemony flavour, bursting with cranberries!

Print

Gluten Free Cranberry Lemon Oatmeal Bars

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Lemon adds a bright flavour to these Gluten Free Cranberry Lemon Oatmeal Bars. They're sweet, but not too sweet. 

Course: Baked Goods, Bars and Cookies

Cuisine: Canadian, American

Servings: 16 squares or 8 bars

Calories per serving: 170 kcal

Author: Flavour & Savour

Ingredients

Cranberry Lemon Filling

• 2 cups fresh cranberries
• 2 tsp lemon zest
• 1/4 cup lemon juice
• 3/4 cup granulated sugar
• 2 tsp cornstarch

Oatmeal Base and Crumble Topping

• 1/2 cup butter, melted
• 1/4 cup granulated sugar
• 1/4 cup coconut sugar
• 1 tsp vanilla extract
• 1 cup 1-to-1 gluten-free baking flour, (I use Bob's Red Mill)
• 3/4 cup old-fashioned rolled oats, (not quick oats), gluten-free if necessary
• 1/4 cup unsweetened medium coconut, for crumble topping

Instructions

1. In a medium saucepan, combine sugar, cornstarch and lemon zest.  Add lemon juice and cranberries. Stir to combine. Heat to boiling, then reduce heat to low and simmer for 15 minutes until mixture begins to thicken.

2. Preheat oven to 350°F. Line an 8 inch square pan with parchment paper. 

3. Add melted butter to a medium bowl (or melt it in the bowl in the microwave). Stir in sugars and vanilla, then add flour and oats. 

4. Set aside 1 cup of the oatmeal mixture for the topping. Transfer the remaining amount to the prepared pan, pressing it evenly into the bottom to create a firm base.

5. Spread the cranberry mixture on top of the base, taking care to leave a 1/2 inch margin to prevent the cranberry from leaking out the edges while baking. 

6. Add 1/4 cup coconut to the remaining 1 cup oatmeal mixture. Sprinkle the topping evenly over the cranberry layer. Bake for 30 - 35 minutes or until golden brown. Cool completely before cutting into bars.

Items I used to make these Cranberry Lemon Oatmeal Bars

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