These Cranberry White Chocolate Oat Bars are a scrumptious treat that combines the chewy goodness of oats with the sweet, tart flavors of cranberries and white chocolate. Perfect for a snack, dessert, or even a breakfast on-the-go, these bars are as versatile as they are delicious. Let’s dive into this easy and delightful recipe that will surely become a favorite in your household.

Why You’ll Love This Cranberry White Chocolate Oat Bars 

You’ll love these Cranberry White Chocolate Oat Bars because they are:

1. Deliciously Chewy: The combination of oats and butter creates a perfect chewy texture.
2. Sweet and Tart: The white chocolate chips add a sweet creaminess, while the dried cranberries provide a delightful tart contrast.
3. Easy to Make: With simple steps and ingredients, these bars come together quickly.
4. Perfect for Any Occasion: Whether it’s a snack, dessert, or a quick breakfast, these bars fit the bill.

Ingredients For Cranberry White Chocolate Oat Bars

For the Bars

• ¾ cup (12 tablespoons) unsalted butter, melted and cooled slightly
• ¾ cup packed light-brown sugar
• ¼ cup granulated sugar
• 1 large egg
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 cup all-purpose flour
• 2 cups 5-minute oats or old-fashioned rolled oats
• ¾ cup white chocolate chips
• ½ cup dried cranberries

For the Icing

• 2 cups confectioners’ sugar
• A dash of vanilla
• 1 – 2 tablespoons heavy cream

How to Make Cranberry White Chocolate Oat Bars

Prepare the Pan

Preheat your oven to 350 degrees F. Line an 8×8-inch baking pan with parchment paper or grease it generously with butter. This will make it easy to remove the bars later.

Make the Batter

1. Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, light-brown sugar, granulated sugar, egg, salt, and ground cinnamon until the mixture is smooth.
2. Combine Dry Ingredients: Add the flour, oats, white chocolate chips, and dried cranberries to the wet mixture. Stir gently just until combined. The batter will be thick.
3. Spread in Pan: Spoon the batter into the prepared pan and spread it out evenly from edge to edge.

Bake the Bars

Bake for about 25 minutes, or until the bars are lightly golden around the edges. A toothpick inserted into the center should come out mostly clean with a few wet crumbs (not wet batter) attached. Allow the bars to cool completely in the pan.

Make the Icing

1. Mix Icing Ingredients: In a medium bowl, stir together the confectioners’ sugar, a dash of vanilla, and heavy cream a little at a time until smooth and creamy. Add more heavy cream as needed to reach a soft spreading consistency.
2. Ice the Bars: Smear the icing over the cooled bars from edge to edge.

Cutting the Bars

Once the icing has set, use the parchment paper to lift the bars out of the pan and onto a cutting board. Cut into 12 squares with a large chef’s knife.

Storage

Store the bars tightly covered in a cool, dry place for up to 1 week. These bars also freeze well if you want to enjoy them over a longer period.

Variations

• Nutty Flavor: Add chopped nuts like almonds or pecans for an extra crunch.
• Different Fruits: Substitute dried cranberries with dried cherries, apricots, or raisins.
• Dark Chocolate: Use dark chocolate chips instead of white chocolate for a different flavor profile.

Equipment

• 8×8-inch baking pan
• Parchment paper
• Large mixing bowl
• Medium bowl
• Whisk
• Mixing spoon
• Large chef’s knife

Storage

Keep the bars tightly covered in a cool, dry place for up to 1 week. If you prefer, you can freeze them by wrapping the bars individually in plastic wrap and placing them in a freezer-safe container. Thaw at room temperature before serving.

What to Serve with Cranberry White Chocolate Oat Bars

These bars are perfect on their own, but here are a few serving suggestions to enhance your experience:

1. With Coffee or Tea: Enjoy with your morning coffee or afternoon tea for a delightful treat.
2. As a Dessert: Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
3. Breakfast on the Go: Pair with a glass of milk or a smoothie for a quick breakfast.

Tips

• Butter Consistency: Make sure the melted butter is cooled slightly before mixing with the sugars to prevent the egg from cooking.
• Thick Batter: The batter will be thick; spread it evenly in the pan to ensure even baking.
• Cool Completely: Allow the bars to cool completely before icing and cutting to prevent the icing from melting and making a mess.

FAQ

Can I use quick oats instead of old-fashioned rolled oats?

Yes, you can use quick oats, but the texture will be slightly different. Old-fashioned rolled oats give a chewier texture.

Can I make these bars gluten-free?

Yes, simply use a gluten-free flour blend and ensure your oats are certified gluten-free.

What if I don’t have heavy cream for the icing?

You can use milk or half-and-half as a substitute, but start with a smaller amount and add more as needed to reach the desired consistency.

How do I prevent the bars from sticking to the parchment paper?

Greasing the parchment paper or using a high-quality non-stick parchment will help prevent sticking.

Yield: 12

SOFT & CHEWY CRANBERRY WHITE CHOCOLATE OAT BARS

Print

Soft & chewy oatmeal bars studded with sweet white chocolate chips and tart cranberries.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• ¾ cup 12 tablespoons unsalted butter, melted and cooled slightly
• ¾ cup packed light-brown sugar
• ¼ cup granulated sugar
• 1 large egg
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 cup all-purpose flour
• 2 cups 5-minute oats or old-fashioned rolled oats
• ¾ cup white chocolate chips
• ½ cup dried cranberries
• Icing:
• 2 cups confectioners' sugar
• a dash of vanilla
• 1 - 2 tablespoons heavy cream

Instructions

1. Preheat the oven to 350 degrees F. Line an 8x8-inch baking pan with parchment paper or grease generously with butter.
2. In a large mixing bowl whisk the butter, both sugars, egg, salt, and cinnamon together until smooth
3. Add the flour, oats, white chocolate chips and cranberries. Stir gently just until combined - the mixture will be thick.
4. Spoon the batter into the pan and spread out evenly from edge to edge.
5. Bake 25 minutes until lightly golden around the edges - a toothpick from the center should come out mostly clean with a few wet crumbs - not wet batter - attached.
6. Cool completely.

Make the icing:

1. Stir the confectioners' sugar, vanilla and heavy cream a little at a time until smooth and creamy. Add more heavy cream a little at a time until it reaches a soft spreading consistency.
2. Smear over the bars from edge to edge.
3. Remove the bars from the pan using the parchment to a cutting board and cut into 12 squares with a large chef's knife.
4. Store tightly covered in a cool dry place up to 1 week.

Notes

Approximate Nutrition Information

Per serving (based on 12 bars):

• Calories: 300
• Fat: 12g
• Carbohydrates: 45g
• Protein: 3g
• Fiber: 2g
• Note: Nutrition values are approximate and can vary based on specific ingredients used.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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