Go Back
White chocolate cranberry oat bars cut into squares on parchment paper in bright natural kitchen light.

White Chocolate Cranberry Bars

Chewy oat bars studded with white chocolate and cranberries. Festive, wholesome, and perfectly balanced — ideal for holiday snacking.
Print Recipe Pin Recipe

Equipment

  • 9x9-inch baking pan
  • - Parchment paper
  • Large mixing bowl
  • Medium saucepan
  • Wooden spoon or spatula
  • Cooling rack

Ingredients
  

  • For the Bars
  • 2 cups old-fashioned oats
  • 1 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup coconut oil melted
  • 1/2 cup honey or maple syrup
  • 1/4 cup coconut sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 3/4 cup dried cranberries unsweetened or lightly sweetened
  • 1/2 cup white chocolate chips

Instructions
 

  • Preheat Oven: Set to 350 degrees F and line 9x9-inch pan with parchment paper.
  • Mix Dry Ingredients: Combine oats, flour, baking soda, and salt in large bowl.
  • Prepare Wet Mixture: In saucepan, warm coconut oil, honey, and coconut sugar over low heat until smooth.
  • Combine: Pour wet mixture into dry ingredients. Add egg and vanilla, mixing until combined.
  • Add Mix-Ins: Fold in cranberries and white chocolate chips.
  • Press & Bake: Press mixture evenly into prepared pan. Bake 22-25 minutes until golden brown.
  • Cool & Cut: Cool completely in pan before cutting into 16 bars.

Notes

Use sugar-free dried cranberries to reduce sugar content.
Substitute almond flour for gluten-free option with certified GF oats.
Add orange zest for bright citrus flavor.
Replace white chocolate with dark chocolate for antioxidant boost.
Store in airtight container for up to 5 days or freeze for 2 months.