Vegan Cranberry Oat Crumble Bars

Ingredients

• 2 cup Cranberries (Whole; fresh or frozen. If frozen, use without thawing.)
• 0.333 cup Maple syrup
• 0.333 cup Water
• 2 cup All-purpose flour
• 1 tsp Baking powder
• 0.5 tsp Salt
• 2 cup Old-fashioned rolled oats
• 1 cup Brown sugar (Packed.)
• 1 tsp Vanilla
• 1 cup Vegan butter

Steps

1. 1

   Rinse the cranberries under running water. Remove any stems or wrinkled berries.

2. 2

   Put the cranberries in a medium saucepan. Add the maple syrup and water.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium and simmer for 5–7 minutes, stirring frequently to prevent burning, until the cranberries burst and soften.

4. 4

   Mash the softened cranberries with a spoon or fork. When the sauce begins to thicken, remove it from the heat and set aside.

5. 5

   Preheat the oven to 350°F (175°C).

6. 6

   In a large mixing bowl, combine the flour, rolled oats, baking powder, and salt; stir to mix.

7. 7

   Add the packed brown sugar and vanilla, then stir until thoroughly combined.

8. 8

   Add the vegan butter. Using a pastry cutter, large fork, or your fingers, work it into the dry ingredients until the mixture forms fine, crumbly pieces.

9. 9

   Line a 9-by-9-inch baking dish with parchment paper, or lightly grease it with butter.

10. 10

    Transfer half of the oat crumble mixture to the prepared dish. Press it firmly and evenly into a bottom crust.

11. 11

    Spread the cranberry sauce evenly over the bottom crust.

12. 12

    Scatter the remaining crumble mixture over the cranberry layer and press it down lightly.

13. 13

    Place the dish on the oven's center rack. Bake at 350°F (175°C) for 30–35 minutes, until the top is lightly browned.

14. 14

    Set the pan on a wire rack and let the bars cool in the pan for about 20 minutes before cutting; this allows the filling to settle and makes slicing easier.

15. 15

    Use a sharp pointed knife to cut into 16 even squares, or into your preferred size.

16. 16

    Serve as is, or with vegan vanilla ice cream or non-dairy whipped topping.

Notes

Store fully cooled bars in an airtight container in the refrigerator for up to 5 days, with parchment between layers. To freeze, freeze cooled bars in a single layer until firm, then store in a freezer-safe container with parchment between layers for up to 3 months. Thaw overnight in the refrigerator; serve chilled, at room temperature, or gently warmed. Recipe-card timing lists 15 minutes prep and 30 minutes cook time; the instructions additionally include a 5–7 minute cranberry simmer and about 20 minutes cooling. The recipe suggests vegan vanilla ice cream or non-dairy whipped topping for serving.

Nutrition per serving

• dessert
• vegan
• dairy-free
• vegetarian
• baked
• holiday
• make-ahead