Description
These Chewy Cranberry Pecan Oat Bars are a deliciously sweet and nutty snack, perfect for breakfast or an anytime treat. Made with rolled oats, tart dried cranberries, and crunchy pecans, combined with a rich buttery and vanilla-infused syrup, these bars offer a perfect balance of chewy texture and subtle sweetness. Baked to golden perfection, they’re easy to make and great for sharing.
Ingredients
Scale
Wet Ingredients
- 1 cup sugar
- ½ cup unsalted butter
- ¼ cup heavy cream
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups rolled oats
- ½ cup chopped pecans
- ½ cup dried cranberries
- ½ tsp salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare an 8×8-inch baking dish by lining it with parchment paper or lightly greasing it to prevent sticking.
- Melt Butter and Sugar: In a medium saucepan over medium heat, melt the unsalted butter and sugar together. Stir continuously until the mixture is smooth and begins to bubble, ensuring the sugar dissolves completely.
- Add Cream and Flavorings: Remove the saucepan from heat. Stir in the heavy cream, vanilla extract, and salt until well combined, creating a rich syrup base.
- Combine Dry Ingredients: Add the rolled oats, dried cranberries, and chopped pecans to the syrup. Mix thoroughly until all the dry ingredients are fully coated with the buttery mixture.
- Press into Pan: Transfer the oat mixture into the prepared baking dish. Use a spatula or your hands to press the mixture evenly and firmly into the pan for compact bars.
- Bake: Place the pan in the preheated oven and bake for 20 to 25 minutes, or until the edges turn golden brown. This ensures the bars set properly while remaining chewy.
- Cool and Serve: Allow the bars to cool completely in the pan at room temperature. Once cooled, cut them into 12 equal bars and serve.
Notes
- For softer bars, reduce baking time slightly; for firmer bars, bake a few minutes longer.
- Store bars in an airtight container at room temperature for up to one week.
- Substitute pecans with walnuts or almonds if preferred.
- Use gluten-free oats to make this recipe gluten free.
- Heavy cream can be replaced with coconut cream for a dairy-free option.
