Best Frosted Oatmeal Cranberry Bars Recipe (Easy & Chewy)

Have you ever stood in the long coffee shop line, staring at those beautiful, frosted cranberry bars in the pastry case? They’re the perfect mix of chewy, tart, and sweet. But why settle for just one expensive square when you can make an entire pan of even more delicious bars at home?

This is the ultimate Frosted Oatmeal Cranberry Bars recipe, and it’s here to change your baking game. This recipe creates the best chewy oatmeal cranberry bars—packed with old-fashioned oats and tart cranberries—all topped with a rich, tangy cream cheese frosting that sinks in just a little bit. They are the perfect copycat of those famous “Cranberry Bliss Bars,” only better.

What You’ll Need: Ingredients

This recipe is broken into two simple parts: the chewy oatmeal bar base and the luscious, rich cream cheese frosting. Using room-temperature ingredients for the butter, eggs, and cream cheese is key to a perfect, smooth texture.

Component	Ingredient	Amount/Quantity
Oatmeal Cranberry Bars	Softened Unsalted Butter	1 cup (226g)
	Packed Brown Sugar	3/4 cup (165g)
	Granulated Sugar	1/2 cup (100g)
	2 Large Eggs	(at room temperature)
	Pure Vanilla Extract	1 1/2 teaspoons
	All-Purpose Flour	1 1/2 cups (180g)
	Baking Soda	1 teaspoon
	Salt	1/2 teaspoon
	Ground Cinnamon	1/2 teaspoon
	Old-Fashioned Rolled Oats	2 1/2 cups (225g)
	Dried Cranberries, divided	1 1/2 cups (170g)
Cream Cheese Frosting	Softened Cream Cheese	8 oz (226g)
	Softened Unsalted Butter	1/2 cup (113g)
	Sifted Powdered Sugar	3-4 cups (360-480g)
	Pure Vanilla Extract	1 1/2 teaspoons
	Salt	1/8 teaspoon

Recipe Timing

The hardest part of this recipe is waiting for the bars to cool! The total time is just over 2 hours, but most of that is completely hands-off.

• Prep time: 20 minutes (for mixing batter and frosting)
• Cook time: 20-25 minutes
• Cooling time: 90 minutes (This is essential!)
• Total Time: Approximately 2 hours 15 minutes

Step 1: Preheat Oven & Prep Your Pan

First, let’s get your oven ready. Preheat it to 350°F (175°C).

Grease and flour a 9×13 inch baking pan. Pro Tip: For super easy removal, line the pan with parchment paper, leaving a 2-inch “sling” or overhang on the long sides. You’ll be able to lift the entire slab of bars out at the end for easy cutting.

Step 2: Make the Chewy Bar Batter

In a large bowl, use an electric mixer to beat the 1 cup of softened butter with the brown sugar and granulated sugar. Cream them together on medium-high speed for about 3-4 minutes, or until the mixture is light, pale, and fluffy.

Add the eggs one at a time, beating well after each one. Scrape down the sides of the bowl, then stir in the vanilla extract.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon.

Add the dry ingredients to the wet butter-sugar mixture. Mix on low speed only until the flour is just combined. Do not overmix!

Finally, gently fold in the rolled oats and 1 1/4 cups of the dried cranberries. Save the remaining 1/4 cup of cranberries for the garnish.

Step 3: Bake the Bars (and Be Patient!)

Press the dough evenly into the bottom of your prepared 9×13 pan.

Heads Up: The dough will be very sticky! Wetting your fingers or using a spatula dipped in a little water will help you press it into an even layer without it sticking to you.

Bake for 20-25 minutes. The edges will be a lovely golden brown, and a toothpick inserted into the center should come out clean.

Now for the most important part: Let the bars cool completely in the pan on a wire rack. This will take at least 1-2 hours. If the bars are even slightly warm, the cream cheese frosting will melt into a soupy mess.

Step 4: Whip the Cream Cheese Frosting

While the bars are cooling, make your frosting. In a large bowl, beat the 8 oz of softened cream cheese and 1/2 cup of softened butter on medium speed. They must be at room temperature to get a perfectly smooth, lump-free frosting.

Turn the mixer to low and gradually add 3 cups of sifted powdered sugar, the vanilla, and the salt.

Once the sugar is incorporated, increase the speed to medium-high and beat for 2-3 minutes until the frosting is incredibly light, white, and fluffy. If it seems too thin, add more powdered sugar, 1/4 cup at a time, until it’s thick and spreadable.

Step 5: Frost, Garnish, and Chill

Once the bars are 100% cool, spread the cream cheese frosting evenly over the top. Use the back of a spoon to create those beautiful, rustic swirls you see in the photo.

Garnish by pressing the remaining 1/4 cup of dried cranberries onto the frosting.

Final Tip: For the cleanest, most professional-looking squares, chill the frosted bars in the refrigerator for at least 30 minutes. This sets the frosting and makes slicing a breeze.

Nutritional Information (Estimate)

This is an indulgent dessert bar! This estimate is based on 24 bars cut from the 9×13 pan.

• Calories: 285 kcal
• Protein: 3 g
• Carbohydrates: 38 g
• Fat: 14 g (Saturated: 8 g)
• Sugar: 26 g

Nutritional Highlight: These bars are a great source of soluble fiber from the 2 1/2 cups of old-fashioned rolled oats!

Healthier Swaps & Variations

These Oatmeal Cranberry Bars are easily adaptable. Here are a few ideas:

• Gluten-Free: Use a good 1-to-1 gluten-free baking flour blend in place of the all-purpose flour. Make sure to use certified gluten-free rolled oats.
• Add-ins: These bars are incredible with 1 cup of white chocolate chips (for that classic “bliss bar” flavor) or 1/2 cup of chopped pecans or walnuts folded into the batter.
• Vegan: Use your favorite plant-based butter sticks and plant-based cream cheese. Use two “flax eggs” (2 tbsp ground flaxseed + 5 tbsp water) in place of the regular eggs.
• Lower-Sugar: You can get away with reducing the sugar in the bar base by 1/4 cup, but the frosting needs the powdered sugar for its structure. Your best bet is to simply apply a thinner layer of frosting.

How to Serve Your Oatmeal Cranberry Bars

These bars are the ultimate treat. They are rich, chewy, and perfectly balanced between tart and sweet.

• With Coffee: They are the perfect companion to a hot, strong cup of coffee or a latte.
• Holiday Baking: These are a stunning and popular addition to any holiday cookie exchange or Thanksgiving dessert table.
• Bake Sales: They are always the first thing to disappear from a bake sale! The 9×13 pan makes them perfect for a crowd.

Common Mistakes to Avoid

• Frosting a Warm Bar: This is the #1 mistake. Even a slightly warm bar will melt your beautiful cream cheese frosting into a greasy, separated puddle.
  • Solution: Be patient! The bars must be 100% at room temperature or even slightly chilled.
• Using Quick Oats: You cannot substitute quick-cooking oats for old-fashioned rolled oats in this recipe.
  • Solution: Use old-fashioned rolled oats. They provide the chewy texture. Quick oats will absorb too much moisture and turn the bars into a pasty, mushy texture.
• Lumpy Frosting: This happens when your cream cheese or butter is too cold.
  • Solution: Let your cream cheese and butter sit on the counter for at least 1-2 hours to come to a uniform, soft room temperature.
• Overmixing the Batter: After you add the flour, mixing too much develops the gluten and will make your bars tough and bready instead of chewy.
  • Solution: Mix on low speed only until the last streaks of flour disappear.

Storing Your Frosted Bars

Because of the cream cheese frosting, these bars must be stored in the refrigerator.

• To Store: Place the cut bars in a single layer in an airtight container, or stack them with a sheet of parchment paper in between. They will stay fresh and chewy in the fridge for up to 5 days.
• To Freeze: These bars freeze beautifully! You can freeze the entire frosted slab (before cutting) or individual squares. Wrap them tightly and freeze for up to 3 months. Let them thaw overnight in the refrigerator.

A Chewy, Tangy, Perfect Treat

These Frosted Oatmeal Cranberry Bars are a true crowd-pleaser. The base is a wonderfully chewy, cinnamon-spiced oatmeal cookie, and the dried cranberries provide the perfect pop of tartness to cut through the rich, sweet, and tangy cream cheese frosting. They are a decadent, comforting, and impressive treat for any occasion.

We hope you enjoy making and savoring these bars as much as we do. Try it out and let us know in the comments how they turned out for you! We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe to our blog for more delicious, easy-to-follow recipes!

FAQs (Frequently Asked Questions)

Q1. Can I use raisins instead of cranberries?

Absolutely! If you swap the cranberries for raisins, you’ll have a delicious Frosted Oatmeal Raisin Bar, which is an equally amazing classic.

Q2. Do I have to use rolled oats, or can I use quick oats?

You must use old-fashioned rolled oats. Quick oats are milled much thinner and will act like flour, absorbing all the moisture and making the bars dry and pasty. Rolled oats maintain their shape and provide that essential chewy texture.

Q3. Why is my dough so sticky?

That’s completely normal! The combination of butter, sugar, and oats creates a sticky dough. As mentioned in the instructions, the easiest way to press it into the pan is to lightly wet your fingers or use the back of a spatula dipped in a little water.

Q4. Can I make these ahead of time?

Yes, they are a perfect make-ahead dessert. You can bake the bars, let them cool, and store them (unfrosted) in an airtight container at room temperature for 2 days. Or, you can make and frost the entire batch; they store beautifully in the fridge for several days.