Whisky-Infused Cranberry and Oat Bars
Hearty rolled oats and tart dried cranberries come together with a splash of whisky and a drizzle of honey for these chewy, golden-baked bars. Rich, slightly boozy, and naturally sweet, they’re the perfect balance of wholesome and indulgent.
Great for on-the-go snacking, packed lunches, or a mid-afternoon pick-me-up, these bars are easy to make and endlessly customisable. Add chocolate chips or chopped nuts for extra crunch, or swap the cranberries for raisins or dried apricots for a fruity twist. Let them cool completely for the perfect slice.
Ingredients:
150g rolled oats
50g dried cranberries
2 tbsp whisky
2 tbsp honey or maple syrup
50g butter or coconut oil, melted
Instructions:
Preheat your oven to 180°C (160°C fan). Grease and line a small baking tin.
In a bowl, mix oats, cranberries, whisky, honey, and melted butter.
Press the mixture firmly into the prepared tin.
Bake for 15–18 minutes until golden. Let cool completely before slicing into bars.
Tips & Variations:
Add chocolate chips or chopped nuts for added texture.
Replace cranberries with raisins or chopped dried apricots.
In these recipes we haven’t specified the whisky to use, as you know what you like best, and it also allows you to experiment.
However, if you want a start, a good light, vanilla forward single malt to use would be The Glasgow Distillery’s Original. If you are looking to add some smokey depth, try The English Smokey, or if you want something fruity, try Arran Sherry Cask ‘The Bodega’.
