Cranberry Cheesecake Protein Oatmeal Bars

Healthy on the go breakfast or snack!

  • preparation

    Preparation time

    20 min.

  • portions



  • cooks

    Cooks In

    30 min.


Did you know this recipe is award winning? This is the 1st Place Healthy On The Go Category Winner of the 2020 Year of the Cranberry, Food Blogger Challenge!

50 food bloggers took the challenge to create up to three new cranberry recipes using our whole frozen cranberries. The challenge had three categories, Family Dinner, Healthy on the Go and Cran-You Believe It. The categories were selected to add diversity to our existing cranberry recipes and get the bloggers thinking outside of “holiday cooking”. We judged each entry based on taste, visual appeal, and creativity.

These yummy Cranberry Cheesecake Protein Oatmeal Bars are gluten-free with no added sugar, a boost of protein, and easily make dairy free and vegan! Talk about a bar that does it all! The perfect grab and go snack to keep you full and energized through the day. We love these bars for their dessert like flavors without the guilt! Great for curbing sweet tooth cravings too. Sarah Wilkins of No Excuses Nutrition is a fabulous resource for your personalized nutrition needs as well as for more delicious and nutritious recipes.



Oat Layer

1 Cup Quick Oats
1/2 Cup (60g Vegan Protein Powder)
3/4 Cup Brown Sugar Alternative*
1/2 Tsp. Ground Cinnamon
1/2 Tsp. Baking Soda
1/4 Tsp Salt
1/4 Cup Vegan Butter Spread, Chilled*
1/4 Cup Unsweetened Apple Sauce
2 Tbsp. Egg Whites* (Vegan - 2 Tbsp. Ground Flaxseed With 1/4 Cup Warm Water)

Cheesecake Layer

8oz Reduced Fat Cream Cheese* (Or Dairy-free Cream Cheese)
1/4 Cup Egg Whites* (Vegan - Use Water)
1/4 Cup Calorie-free Sweetener
1 Tbsp. Lemon Juice, Optional
1/2 Tsp. Vanilla Extract, Optional

Cranberry Layer

1 1/2 Cups Frozen Cranberries
1/3 Cup Calorie-free Sweetener
2 Tbsp. Lemon Juice, Optional


Preheat oven to 350 degrees F.
Whisk together dry ingredients (through salt) for oat layer in a medium mixing bowl.
Add chilled butter spread, applesauce, and egg whites and combine with a fork until crumbly mixture forms.
Press 1 cup of the mixture into the bottom on an 8×8 baking pan lined with parchment paper (or coated with buttery spread). Place the mixing bowl with remaining crumble in the fridge.
Soften cream cheese at room temperature, then beat in egg whites, lemon juice, and vanilla until smooth.
Spread over top of pressed oatmeal base and set aside.
Add cranberries to a small saucepan with sweetener and lemon juice.
Simmer and stir until cranberries thicken into a sauce, about 10 minutes.
Spread cranberry sauce over top of the cheesecake layer, then take remaining oat crumble and spread over top.
Bake in preheated over for 25-30 minutes or until light golden brown on top.
Let cool at room temperature, then chill for 1-2 hours or overnight for best results. Leftovers will keep in the fridge in an airtight container at least a week.

Calories (per serving, minus optionals): 162kcal, Fat: 8.2g, Sat fat: 3.1g, Carbs: 13g, Fiber: 3g, Sugar: 4g, Protein: 10g, Sodium: 243mg

Calories (per serving, including optionals): 165kcal, Fat: 8.2g, Sat fat: 3.1g, Carbs: 13g, Fiber: 3g, Sugar: 4g, Protein: 10g, Sodium: 308mg


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