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These Christmas Oatmeal Cookie Bars are a fuss-free festive treat that blend chewy oats, warming spices, and bright holiday sprinkles. You’ll fall in love with the flavor and the easy holiday baking magic—hands down the best way to share cookie bar joy this season.
Why You’ll Love This Recipe (Christmas Oatmeal Cookie Bars)
- Perfect balance of chewy oats and buttery sweetness
- Ready in under an hour—even busy holiday weeks
- No fancy equipment—just a bowl, baking pan, and whisk
- Ridiculously giftable: wrap in parchment for neighborly cheer
- Family-approved (I tested with three generations last December)
- Adaptable for gluten-free or dairy-free swaps
- Packed with old-fashioned holiday vibes—cinnamon, vanilla, cranberry
- Keeps well in the fridge or freezer, so you bake once, enjoy forever
Ingredients
- 2 cups old-fashioned rolled oats (Bob’s Red Mill or store brand)
- 1 cup all-purpose flour (King Arthur for extra fluff)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon (more if you love spice)
- ½ cup unsalted butter, melted and slightly cooled (or vegan coconut oil)
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup dried cranberries (or chopped cherries for extra color)
- ¼ cup festive sprinkles (optional; choose holiday-themed shapes!)
Directions
- Preheat your oven to 350°F. Grease an 8×8-inch baking pan or line it with parchment (hang a bit over the edges so lifting bars is a breeze).
- In a large bowl, whisk oats, flour, baking powder, salt, and cinnamon until evenly combined—this dry mix ensures every bite is spiced.
- In another bowl, stir melted butter, brown sugar, and granulated sugar until the mixture looks shiny and smooth. A silicon spatula helps scrape the sides.
- Crack in the egg, add vanilla, and whisk vigorously for about 30 seconds. You’ll know it’s ready when the batter loses its stickiness and looks glossy.
- Pour wet ingredients into the dry oat mix. Gently fold with a spatula—avoid overmixing, or the bars get tough.
- Sprinkle in dried cranberries and half the festive sprinkles. Use a gentle toss so colors stay vibrant.
- Press two-thirds of the batter firmly into the bottom of your pan; this creates a sturdy base. Tip: dampen your fingers for a smoother finish.
- Crumble the remaining batter over the top—no need to be perfect. Little pockets of crumble bake into crisp bits that are oh so delightful.
- Bake for 20–25 minutes. You want golden edges and a slightly soft center—insert a toothpick in the middle; it should come out with just a few crumbs.
- Cool completely on a wire rack (about 30 minutes), then lift bars out using the parchment overhang. Slice into 12 or 16 pieces. For cleaner cuts, chill 10 minutes in the fridge before slicing.
Servings & Timing
- Yield: Makes 12–16 bars (depending on slice size)
- Prep Time: 15 minutes of easy prep—no mixer required
- Bake Time: 20–25 minutes until edges turn golden
- Chill/Rest Time: 30 minutes cooling (plus optional 10-minute chill for neater slices)
- Total Time: Approximately 1 hour from start to finish
Variations
- Chocolate Chip Twist: Swap cranberries for ½ cup semi-sweet chocolate chips.
- Nutty Joy: Stir in ½ cup roughly chopped pecans or walnuts for crunch.
- Vegan Friendly: Replace the egg with a flax “egg” (1 tbsp ground flax + 3 tbsp water).
- Cranberry-Orange Zing: Grate in 1 tsp orange zest for citrusy flair.
- Gluten-Free: Use 1:1 gluten-free flour blend and certified GF oats.
- Peppermint Bark Bars: Add ¼ cup crushed candy canes on top after baking.
Storage & Reheating
Store bars in an airtight container at room temperature for up to 3 days, or in the fridge up to 1 week. For longer stashes, freeze in layers with parchment paper—freeze up to 3 months. To thaw, leave at room temperature for 15–20 minutes or microwave a single bar 10 seconds for that freshly-baked vibe.
FAQs
Q: Can I use quick oats instead of old-fashioned oats?
A: Quick oats work, but bars may be a bit softer and less chewy—still delicious, though!
Q: My bars turned out crumbly; how do I make them stick better?
A: Make sure not to overmix after adding flour, and press the base firmly into the pan. A little extra egg or a teaspoon of milk can help bind.
Q: Can I halve this recipe?
A: Absolutely—just use a 6×6-inch pan and cut all ingredients in half. Watch the bake time; it may finish 2–3 minutes sooner.
Q: Are these safe for nut-allergic guests?
A: Yes, if you skip nut add-ins and check that your oats and sprinkles are processed in a nut-free facility.
Q: What’s the best way to cut neat bars?
A: Chill in the fridge for 10–15 minutes, then use a hot, sharp knife (wipe clean between cuts).
Q: Can I make these bars ahead for party platters?
A: For sure! Bake up to 3 days ahead; store refrigerated, then bring to room temperature before serving.
Q: Why does my center sink sometimes?
A: Usually it’s underbaked or the pan was too cool—bake fully until edges are golden and center springs back lightly.
Q: How can I add more holiday flair?
A: Try swirling in a tablespoon of red or green food coloring in the top crumble, or press festive candies onto the surface right after baking.
Conclusion
These Christmas Oatmeal Cookie Bars are the perfect blend of cozy spices, chewy oats, and kid-friendly fun—ideal for holiday baking and gift boxes. Give them a try, and let me know how your family sprinkles their own twist! Don’t forget to leave a comment below or tag me on Instagram @GrandmasKitchenJoy with your colorful creations.
Feeling fancy? Check out my Peppermint Chocolate Fudge recipe next for double the festive cheer!
Christmas Oatmeal Cookie Bars
Ingredients
- 2 cups old-fashioned rolled oats (Bob’s Red Mill or store brand)
- 1 cup all-purpose flour (King Arthur for extra fluff)
- 1 teaspoon ground cinnamon (more if you love spice)
- ½ cup unsalted butter (melted and slightly cooled or vegan coconut oil)
- ½ cup light brown sugar (packed)
- 1 large egg (room temperature)
- ½ cup dried cranberries (or chopped cherries for extra color)
- ¼ cup festive sprinkles (optional; choose holiday-themed shapes!)
Instructions
- Preheat your oven to 350°F. Grease an 8×8-inch baking pan or line it with parchment (hang a bit over the edges so lifting bars is a breeze).
- In a large bowl, whisk oats, flour, baking powder, salt, and cinnamon until evenly combined—this dry mix ensures every bite is spiced.
- In another bowl, stir melted butter, brown sugar, and granulated sugar until the mixture looks shiny and smooth. Crack in the egg, add vanilla, and whisk vigorously for about 30 seconds.
- Pour wet ingredients into the dry oat mix. Gently fold with a spatula, sprinkle in dried cranberries and half the festive sprinkles.
- Press two-thirds of the batter firmly into the bottom of your pan, crumble the remaining batter over the top, then bake for 20–25 minutes.
- Cool completely on a wire rack, then lift bars out using the parchment overhang. Slice into 12 or 16 pieces. For cleaner cuts, chill 10 minutes in the fridge before slicing.
