These cranberry coconut bars bring together a sweet-tart cranberry-orange filling, toasted coconut, and a golden oat crumble. A little cinnamon softens the sharpness of the fruit, while maple syrup adds sweetness to both layers.
They are a lovely fit for Thanksgiving dessert plates, Christmas baking afternoons, or a relaxed cup of tea. The recipe uses plant-based ingredients, with gluten-free rolled oats and suitable packaged ingredients needed for the gluten-free version.
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Table of Contents
Cranberry Coconut Bars Ingredients
The base and crumble use the same mixture, so there is just one bowl to stir together after making the filling. You will need an 8 × 8-inch baking pan.
Cranberry Orange Filling
- 1 cup fresh or frozen cranberries
- 1/4 cup water
- 1/3 cup pure maple syrup
- 4 tablespoons orange juice
- 1/2 teaspoon orange zest
- 1/2 teaspoon cinnamon
- 2 tablespoons chia seeds
Crust and Topping
- 1 1/2 cups gluten-free rolled oats
- 1 cup shredded coconut
- 1/2 cup almond flour
- 1/3 cup pure maple syrup
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
The maple syrup is divided between the filling and crust: 1/3 cup in each. The orange juice is 4 tablespoons, which is the same as 1/4 cup. Zest the orange before juicing it.
Ingredient Tip: Choose rolled oats labeled gluten-free for the gluten-free version. Check whether your shredded coconut is sweetened or unsweetened before shopping, since added sugar changes the sweetness. Almond flour means these bars are not nut-free.
How to Make Cranberry Coconut Crumble Bars
1. Prepare the Pan
Preheat your oven to 350°F. Line an 8 × 8-inch baking pan with parchment paper so the bars lift out easily after baking.
2. Toast the Coconut
Toast the shredded coconut in a dry skillet over medium heat for 2–3 minutes until lightly golden. Set it aside to cool.
3. Make the Cranberry Filling
Make the Cranberry Orange Sauce. Add the cranberries, water, maple syrup, orange juice, orange zest, and cinnamon to a small saucepan. Warm over medium heat for 5–7 minutes until the cranberries begin to burst and the mixture thickens slightly. Remove from heat and stir in the chia seeds. Let the sauce cool and thicken for 10 minutes.
4. Mix the Base and Crumble
Create the crust mixture. In a large bowl combine the rolled oats, toasted coconut, almond flour, salt, maple syrup, melted coconut oil, and vanilla. Stir until everything is fully coated. The mixture should feel slightly sticky and hold together when pressed.
5. Press in the Base
Press two-thirds of the oat mixture firmly into the baking pan. Make sure it is even so your bars bake consistently.
6. Add the Filling
Spread the cranberry orange sauce gently over the base. Try to reach all the corners for even layers.
7. Scatter the Crumble
Crumble the remaining oat mixture over the top and lightly press it into the cranberry layer so it sticks.
8. Bake and Cool
Bake for 25–30 minutes until the top is golden and the edges look set. Let the bars cool completely before slicing so the layers stay neat.
9. Slice and Store
Lift the bars out using the parchment paper. Slice into squares or rectangles. Refrigerate in a covered container, or freeze for longer storage.
Baking Tip: Leave parchment extending over two sides of the pan so you can lift the cooled slab out easily. Press the base firmly, then let the bars cool completely before slicing to help the layers hold together.
Printable Cranberry Coconut Bars Recipe
Keep the ingredients and steps together with the print button on the card below. This cranberry oatmeal bars recipe makes one 8 × 8-inch pan; cut the squares or rectangles to suit your dessert plate.
Cranberry Coconut Crumble Bars
Sweet-tart cranberry-orange chia filling between an oat and coconut base and a golden crumble topping. Vegan and made gluten-free with gluten-free rolled oats and suitable ingredients.
Ingredients
Cranberry Orange Filling
- 1 cup fresh or frozen cranberries
- 1/4 cup water
- 1/3 cup pure maple syrup
- 4 tablespoons orange juice
- 1/2 teaspoon orange zest
- 1/2 teaspoon cinnamon
- 2 tablespoons chia seeds
Crust and Topping
- 1 1/2 cups gluten-free rolled oats
- 1 cup shredded coconut
- 1/2 cup almond flour
- 1/3 cup pure maple syrup
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F. Line an 8 × 8-inch baking pan with parchment paper so the bars lift out easily after baking.
- Toast the shredded coconut in a dry skillet over medium heat for 2–3 minutes until lightly golden. Set it aside to cool.
- Make the Cranberry Orange Sauce. Add the cranberries, water, maple syrup, orange juice, orange zest, and cinnamon to a small saucepan. Warm over medium heat for 5–7 minutes until the cranberries begin to burst and the mixture thickens slightly. Remove from heat and stir in the chia seeds. Let the sauce cool and thicken for 10 minutes.
- Create the crust mixture. In a large bowl combine the rolled oats, toasted coconut, almond flour, salt, maple syrup, melted coconut oil, and vanilla. Stir until everything is fully coated. The mixture should feel slightly sticky and hold together when pressed.
- Press two-thirds of the oat mixture firmly into the baking pan. Make sure it is even so your bars bake consistently.
- Spread the cranberry orange sauce gently over the base. Try to reach all the corners for even layers.
- Crumble the remaining oat mixture over the top and lightly press it into the cranberry layer so it sticks.
- Bake for 25–30 minutes until the top is golden and the edges look set. Let the bars cool completely before slicing so the layers stay neat.
- Lift the bars out using the parchment paper. Slice into squares or rectangles. Refrigerate in a covered container, or freeze for longer storage.
Notes
Use gluten-free rolled oats and check packaged ingredients for gluten-free suitability. Contains almonds and coconut. Use an 8 × 8-inch pan. Bake for 25–30 minutes, then cool completely before slicing. Prep and cooling times vary; they are not included in a total-time estimate.
Shop the Baking Essentials
Shopping Tip: Check your pantry first. Maple syrup, coconut oil, vanilla, and cinnamon may already be waiting in the cupboard, and a small saucepan and skillet are all you need before the bars go into the oven.
Shop the Ingredients
Browse options for your baking cupboard. These links open Amazon search results; check ingredient labels and sizes before choosing.
Add fresh or frozen cranberries, an orange, and salt to your grocery list. The zest comes from the orange; a zester is an optional tool.
Shop the Kitchen Essentials
Browse options for your baking cupboard. These links open Amazon search results; check ingredient labels and sizes before choosing.
Cranberry Coconut Bars FAQ
Are these cranberry coconut bars gluten-free?
They can be when you use gluten-free rolled oats and check the other packaged ingredients for gluten-free suitability. Regular rolled oats are not an automatic substitute when you need to avoid gluten.
Can I use frozen cranberries?
Yes. The recipe allows fresh or frozen cranberries. Cook until the berries begin to burst and the filling thickens slightly, using those signs as well as the suggested time.
Why are my bars falling apart?
The base needs to be pressed firmly into the pan, and the bars need to cool completely before cutting. Give the chia filling its 10-minute rest before assembling, and avoid slicing while the layers are still warm.
Can I replace the maple syrup with honey?
Honey would make the bars non-vegan. Keep the pure maple syrup specified here; other sweeteners have not been tested for this recipe.
Are these bars nut-free?
No. The crust contains almond flour, and the recipe also contains coconut. A nut-free flour substitution has not been tested, so we cannot promise the same result with a straight swap.
A Little Holiday Sweetness to Share
Bright cranberry, fragrant orange, and toasted coconut make a cheerful combination for your holiday baking list. Serve a small square with tea, or add a few bars to a festive dessert platter.
Save this recipe for your next baking afternoon, and give the bars plenty of time to cool before sharing.
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