Christmas Oatmeal Cookie Bars
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.
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.
Notes
Store bars in an airtight container at room temperature for up to 3 days, or in the fridge up to 1 week. For longer storage, freeze in layers with parchment paper—freeze up to 3 months.
Nutrition
Calories: 200kcal
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