Gluten-free cranberry white chocolate oat bars are an easy treat when you want a festive sweet. The ruby red cranberries just have a jolly look to them, and their tartness is offset by smooth white chocolate and the nutty flavor of oats.
And, most important of all, these bars are yummy.
I made these in November for Ladies Bible Study, and they were a HUGE hit, even with those who don’t need to skip the gluten.
Cranberry bliss bars at Starbucks are yummy, and I’ve made a GF version, but they have too many steps when you want something quick. And people, more often than not, I’m impatient. Or I’m on a deadline because that’s my life.
I found this recipe on Pinterest that called for flour, then tweaked it to make it gluten free. Remember, if you’re mixing up a batch for someone with celiac like my sweet daughter, use oats that say they are gluten free. The cardboard canister of regular oats on your cereal aisle may be cross contaminated. If you’re looking for some tips on how to stock a gluten-free pantry, I’ve got a free cheat sheet when you sign up for my newsletter. Scroll to the bottom of the page of look in the sidebar to the right to leave your email address.
Without further ado, here are my easy gluten-free cranberry white chocolate oat bars:
1 ½ cups brown sugar
1 ¼ cups melted butter
1 tablespoon vanilla
2 cups GF oat flour or GF flour blend
1 teaspoon salt
1 ½ teaspoon baking soda
2 ½ cups GF old fashioned rolled oats
1 cup white chocolate chips
1 cup dried cranberries
- Preheat oven to 350 degrees. Grease a 9-by-13-inch pan.
- Mix brown sugar and melted butter. Stir in eggs and vanilla.
- In a separate bowl, mix oat flour, salt and baking soda. Stir dry ingredients into sugar mixture.
- Add oats and mix well. Add white chocolate chips and cranberries and stir.
- Spread the batter into the pan. Bake for 25 minutes or until a toothpick comes out with just a few moist crumbs. Bars should look slightly underdone, but the edges will be browned.
- Allow to cool for 1 hour before cutting into bars.