You know it’s the holiday season when cranberries start popping up everywhere—in stuffing, on cheese boards, and yes, in dessert. Enter: Cranberry Bog Bars. These oatmeal cranberry bars are a dream combo of chewy, buttery oat layers sandwiching a rich layer of sweet-tart cranberry sauce. Whether you’re hosting a cookie swap, need a make-ahead treat for Thanksgiving, or just want something festive and cozy to nibble with your tea, this recipe is a total crowd-pleaser.
And don’t be fooled by their fancy name—they’re incredibly easy to make. If you can stir and spread, you can pull off these cranberry dessert bars like a holiday pro.
Why You’ll Love These Cranberry Bog Bars
- Perfectly balanced between sweet, tart, and nutty.
- Great for holiday gifting or potlucks.
- That golden oat topping? Irresistibly crumbly and rich.
- Uses pantry staples and canned cranberry sauce—no fuss!
- A festive twist on classic oatmeal bars.
Ingredients
- 1 ¼ cups butter, softened and divided (285 g)
- 1 ½ cups packed brown sugar, divided (330 g)
- 3 ½ cups old-fashioned oats, divided (315 g)
- 1 cup all-purpose flour (125 g)
- 1 can whole-berry cranberry sauce (14 oz / 397 g)
- ½ cup pecans, finely chopped (60 g)
How to Make Holiday Cranberry Bars
- Preheat your oven to 375°F (190°C). Grease a 13×9-inch baking pan.
- In a large bowl, cream 1 cup butter and 1 cup brown sugar until light and fluffy (about 5–7 minutes).
- In a separate bowl, mix 2 ½ cups oats with the flour. Gradually stir into the butter-sugar mixture until crumbly.
- Press this mixture firmly into your prepared pan to form the crust.
- Spread cranberry sauce evenly over the crust using a spatula.
- Melt the remaining ¼ cup butter in the microwave. Stir in the chopped pecans, remaining ½ cup brown sugar, and remaining 1 cup oats.
- Sprinkle this topping evenly over the cranberry layer.
- Bake for 25–30 minutes, until the top is golden brown and edges are set.
- Cool completely in the pan on a wire rack before slicing into 24 bars.
Baking Tips for the Best Oatmeal Cranberry Bars
- Use whole-berry cranberry sauce for texture and flavor depth.
- Don’t skimp on the creaming time—it makes the base extra tender.
- Let the bars cool completely before cutting so they don’t crumble.
- Add a pinch of cinnamon or orange zest to the topping for a citrusy twist.
- No pecans? Walnuts work beautifully, too.
Olivia’s Note: A Bar That Became a Tradition
I first made these cranberry bog bars as a last-minute addition to a Christmas dessert spread—you know, one of those “we need one more thing” moments. Turns out, they were the first thing to vanish! Since then, they’ve become a must-bake every holiday season. My kids even request them for school parties, and let’s just say, their teachers have been known to ask for the recipe.
What to Serve with These Cranberry Dessert Bars
- A dollop of whipped cream or vanilla ice cream for an extra indulgent treat
- Warm mug of chai, spiced cider, or hot cocoa
- Alongside other cookies and bars on a dessert tray
- As a brunch side with coffee or tea
They’re versatile, portable, and totally addictive.
How to Store Cranberry Bog Bars
- Once cooled, store in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week.
- They freeze like a dream! Layer between parchment paper and freeze in a zip-top bag for up to 2 months.
- Thaw at room temperature or pop in the microwave for 10-15 seconds.
FAQs
Can I use homemade cranberry sauce?
Yes! Just make sure it’s thick and not too runny.
Are these cranberry dessert bars gluten-free?
Not as written, but you can use a 1:1 gluten-free flour blend and certified gluten-free oats.
Can I make them nut-free?
Absolutely. Just omit the pecans or replace them with sunflower seeds for crunch.
Do they hold up well for gifting?
Yes! Wrap them in wax paper and tuck them into festive tins—they travel well and stay fresh.
The Holiday Treat That Feels Like a Hug
Cranberry Bog Bars are like the holidays baked into a bar—bright, comforting, and just a little nostalgic. Whether you’re whipping up a batch for a party or sneaking one (or two) with your morning coffee, they bring joy with every bite. So go ahead, make a pan. Your oven’s waiting.
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Cranberry Bog Bars
- Total Time: 40–45 minutes
- Yield: 24 bars 1x
Description
Cranberry Bog Bars are festive dessert bars with a sweet-tart cranberry filling layered between buttery, chewy oat crust and topping. They’re easy to make with pantry staples and canned cranberry sauce, making them a perfect holiday treat for parties, cookie swaps, or gifting. With their crumbly oat topping and nutty crunch, they bring cozy holiday flavors to every bite.
Ingredients
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1 ¼ cups (285 g) butter, softened and divided
-
1 ½ cups (330 g) packed brown sugar, divided
-
3 ½ cups (315 g) old-fashioned oats, divided
-
1 cup (125 g) all-purpose flour
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1 can (14 oz / 397 g) whole-berry cranberry sauce
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½ cup (60 g) pecans, finely chopped
Instructions
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Preheat oven to 375°F (190°C). Grease a 13×9-inch baking pan.
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In a large bowl, cream 1 cup butter with 1 cup brown sugar until light and fluffy (5–7 minutes).
-
In another bowl, combine 2 ½ cups oats with flour. Gradually add to the butter mixture until crumbly.
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Press mixture firmly into prepared pan for the crust.
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Spread cranberry sauce evenly over crust.
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Melt remaining ¼ cup butter. Stir in pecans, remaining ½ cup brown sugar, and 1 cup oats.
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Sprinkle topping evenly over cranberry layer.
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Bake 25–30 minutes, until top is golden brown and edges are set.
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Cool completely before slicing into 24 bars.
Notes
Whole-berry cranberry sauce adds the best texture.
Cream butter and sugar thoroughly for a tender base.
Let cool fully before slicing to prevent crumbling.
Add orange zest or cinnamon for extra holiday flair.
Pecans can be swapped with walnuts or omitted for nut-free.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Dessert / Holiday Treat
- Method: Baking
- Cuisine: American