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Fresh Cranberry Streusel Bars


I adapted this recipe from Martha Stewart, using fresh cranberries and half the amount of dough so that they were a bit healthier and they were a huge hit. If you are like me and keep an extra bag of cranberries around this time of year, this is the recipe to try. It will stay good for a 1-2 days, after that it gets too soft.

  • Duration
  • Cook Time
  • Prep Time
  • 24 squares ServingsServings



  • 1 pound bag of fresh or frozen cranberries
  • 3/4 cup sugar
  • 3/4 cup water
  • 3/4 teaspoon cornstarch


  • 1/2 cup coconut oil
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 2/3 cup brown sugar
  • 1 large egg white
  • 1/2 teaspoon vanilla
  • 1 cup rolled oats (old fashioned or 1-minute)
  • 1/3 cup pecan, chopped


Filling: Place cranberries, sugar and water in a medium sauce pan.  Heat over medium and cook until cranberries begin to pop.  Stir and mash berries with a fork or back of a spoon.  Mix cornstarch with 1 teaspoon of water and add to cranberries, stir and cook until thickened.  Remove from heat and set aside.

Dough: Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan, and line with parchment, letting 2 long sides overhang edges. Spray the parchment, then flour parchment and sides of pan.

Whisk together flour, baking soda, salt, and cinnamon. Add brown sugar and coconut oil, and stir until well combined. Mix in egg and vanilla, then oats and pecans.

Press at least half the dough into pan. Spread the filling evenly over the dough, then crumble remaining dough on top of filling. Bake until golden and cooked through, about 40 minutes. Let cool completely in pan on a wire rack, about 1 hour, then lift out using parchment. Cut into 2-inch squares.