Gluten Free Cranberry Oatmeal Bars

by Lyndall Kriedemann
Super easy gluten-free cranberry oatmeal bars are a combination of sweet and tart with an oatmeal cookie drizzled with vanilla orange glaze. 

Ingredients 

Bars:

  • 340g cranberries
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange juice, or water
  • 1/4 teaspoon dried orange peel (or orange zest), (optional)
  • 2 cups gluten-free quick oats, you could use Wholesome Earth or Glutagon 
  • 2 cups Glutagon all-purpose gluten-free flour, 
  • 1/2 teaspoon baking soda
  • 1 cup butter, melted 
  • 226g chopped sugared dates
  • 1 1/2 cup packed brown sugar
  • 1/4 salt

Glaze:

  • 2 cups icing sugar
  • 2 tablespoons orange juice or milk, 
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon dried orange peel (or orange zest), (optional)

Instructions 

  • Preheat oven to 175° C. Spray a 9x13 glass pan with cooking spray.
  • Place the cranberries, dates and orange juice (or water) and dried orange peel (optional) in a saucepan; bring to a boil over medium heat. Reduce heat; simmer, covered, until berries pop, about 15 minutes, stirring occasionally.
  • Remove from heat; stir in the vanilla extract.
  • Mix all-purpose gluten-free flour, oats, brown sugar, baking soda, and salt until fully combined. Stir in melted butter, until the mixture is nice and crumbly.
  • Press half of the oat mixture into a greased baking pan. Bake 8 minutes.
  • Spoon cranberry mixture over baked crust bottom. Smooth with the back of a spoon or spatula. 
  • Sprinkle with remaining oat mixture and pat down gently.
  • Bake until golden brown, 25-30 minutes.
  • Glaze
  • In a small bowl combine the glaze ingredients and stir until it's nice and smooth.
  • Drizzle with the glaze.  Cool completely and cut into bars. Enjoy!
  • Cover bars with plastic wrap, foil or store in an air-tight container. These are even better the second day.
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