Cranberries are a vibrant fall flavor that makes me think of the holidays. This recipe for Sylvia’s Cranberry Bars takes this seasonal flavor and pairs it with another favorite ingredient: oatmeal. The result is a dessert that feels both homey and festive, with just the right balance of sweet and tart.
This recipe comes from the kitchen of Sylvia Giese, who shared that she loves to make these bars around Thanksgiving. She said that they’re especially great for guests who don’t care for traditional pie but still want something sweet and seasonal. Sylvia noted that she appreciates how quick and easy the recipe is to make, which is ideal for busy holiday weeks when you’re juggling cooking, hosting and family gatherings.
Instead of needing to make a cranberry sauce from scratch, the recipe calls for whole berry cranberry sauce straight from the can—something that’s easy to find this time of year in any grocery store. The flavor is delicious as-is, and when baked between layers of buttery, crumbly oatmeal dough, it transforms into a chewy, sweet-tart filling.
The base and topping are made from the same dough, which gives these bars a lovely texture. They are soft in the middle and just slightly crisp on top. The oatmeal adds heartiness and gives the dessert that comforting homemade feeling.
When I made these, they reminded me of the best parts of an oatmeal cookie combined with the fruity flavor of cranberry sauce. They look festive on a dessert table and travel well if you’re bringing a dish to share.
From Sylvia’s kitchen to yours — enjoy!
Serves 12
Ingredients
2 c. flour
2 c. oatmeal
1-1/2 c. firmly packed brown sugar
1 t. baking powder
1 c. margarine, melted
1 can (14 oz.) whole berry cranberry sauce
Instructions
Preheat the oven to 350 degrees. In a large bowl, blend the first 5 ingredients to form large crumbs. Reserve 1-1/2 c. crumbs. Press remainder into an ungreased 13 x 9 pan. Spoon and spread cranberry sauce over crumbs. Sprinkle with reserved crumbs. Pat gently. Bake for 30 minutes. Cool and cut into bars. Store in the refrigerator.
