Name: No-Bake White Chocolate Cranberry Oat Clusters
Prep time: 10 min
Total time: 40 min
Ingredients: 2 cups rolled oats (old-fashioned; not instant or steel-cut); 1 cup dried cranberries; 1 cup white chocolate chips (use good-quality white chocolate for best melt and flavor); 1/2 cup almond butter (creamy is easiest to work with); 1/4 cup honey or maple syrup (use maple for vegan option); 1/2 tsp vanilla extract; pinch salt (balances sweetness)

I started making these clusters when I wanted a fast, grab-and-go snack for holiday prep — and they stuck around because they’re sweet but not cloying, crisp from oats, and studded with bright cranberries. These no-bake white chocolate cranberry oat clusters come together in minutes, require no oven time, and are perfect for lunchboxes, cookie exchanges, or a simple dessert. If you enjoy easy crowd-pleasers with a homemade touch, you might also like our award-winning white chicken chili for a savory counterpart to your snack table.

Why you’ll love this dish

These clusters hit several must-have boxes: they’re quick, portable, and made with pantry staples. The white chocolate adds a creamy, vanilla-forward sweetness that pairs beautifully with tart dried cranberries, while almond butter binds everything without processed stabilizers. No baking means minimal cleanup and consistent results — great when you need a last-minute treat.

“A perfect simple snack — sweet, chewy, and easy to make. I always double the batch!” — Home tester

Besides being ideal for holiday trays and gift jars, they’re kid-approved and easily adapted for dietary needs. Use maple syrup to make them vegan, swap nut butter for sunflower seed butter to avoid tree-nuts, or add seeds for extra texture.

How this recipe comes together

Quick overview: measure and mix the dry ingredients, melt white chocolate with almond butter and sweetener until glossy, fold everything together, and scoop clusters onto parchment. Chill until set. Expect about 30–40 minutes total, most of which is passive chilling.

Prep time: 10 minutes
Chill time: 30 minutes
Total time: ~40 minutes
Yield: about 20–24 tablespoon-sized clusters (depending on scoop size)

What you’ll need

2 cups rolled oats (old-fashioned; not instant or steel-cut)
1 cup dried cranberries
1 cup white chocolate chips (use good-quality white chocolate for best melt and flavor)
1/2 cup almond butter (creamy is easiest to work with)
1/4 cup honey or maple syrup (maple for vegan)
1/2 tsp vanilla extract
Pinch of salt (balances sweetness)

Notes/substitutions:

Rolled oats give chew and structure; quick oats can be used in a pinch but will produce a softer cluster.
If you must avoid tree nuts, use sunflower seed butter, but be aware the flavor and color will change.
For a less-sweet bite, reduce the white chocolate to 3/4 cup and add 1/4 cup dark chocolate chips.

Directions to follow

Combine oats and dried cranberries in a large bowl. Stir and set aside.
In a small saucepan over low heat, add white chocolate chips, almond butter, honey or maple syrup, vanilla, and a pinch of salt.
Stir continuously until everything melts and the mixture is smooth and glossy. Keep the heat low to avoid seizing.
Remove the pan from heat and immediately pour the warm mixture over the oat-cranberry mix.
Fold gently with a spatula or wooden spoon until all oats are evenly coated and sticky.
Line a baking sheet with parchment paper.
Use a tablespoon or small scoop to drop portions onto the sheet, spacing clusters slightly apart.
Chill the baking sheet in the refrigerator for at least 30 minutes, or until the clusters are firm.
Peel clusters off the parchment and store or serve.

Serving suggestions

These clusters are a versatile snack. Serve them on a holiday platter alongside cheese and crackers for a sweet contrast, or pack them in small cellophane bags as edible gifts. They pair well with hot beverages — a rich coffee or a chai tea brings out the vanilla notes of the white chocolate. For an appetizer board that balances sweet and savory, try them with baked cranberry brie bites for contrast and texture: baked cranberry brie bites.

How to store & freeze

Room temperature: Store in an airtight container at cool room temperature for up to 3 days.

Refrigerator: Keep in an airtight container for up to 2 weeks — chilling firms the white chocolate and keeps clusters from getting sticky.

Freezer: Lay clusters on a tray to freeze solid, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature for 10–20 minutes before serving.

Food safety tip: Because these are not baked, avoid leaving them in warm environments for extended periods, especially if using dairy-containing white chocolate; refrigeration is safest in hot climates.

Pro chef tips

Melt gently: Use low heat and constant stirring. White chocolate overheats and seizes easily because it contains milk solids.
Consistency check: If the mixture seems too loose, add 1–2 tablespoons more oats to help it bind. If too dry, add a teaspoon of almond butter or a few drops of syrup.
Uniform clusters: Use a small cookie scoop for consistent sizes and faster chilling.
Texture boost: Toast the oats lightly (in a dry skillet for 3–4 minutes) before mixing for a nuttier flavor and crisper bite.
Allergy swap: For nut-free clusters, swap almond butter with sunflower seed butter and watch for a greenish tint — still delicious. For inspiration on festive swaps, check these cranberry brie bites.

Creative twists

Add-ins: mix in 1/4 cup chopped toasted almonds or 2 tbsp chia seeds for extra crunch.
Citrus zest: Fold in 1 tsp orange zest for bright citrus notes that complement cranberries.
Chocolate drizzle: Once chilled, drizzle melted dark chocolate over clusters for contrast.
Oat-free version: Replace oats with puffed rice or quinoa flakes for a lighter texture.
Spices: A pinch of cinnamon or cardamom adds a warm, festive lift.

Common questions

Q: Can I make these vegan?

A: Yes. Use maple syrup instead of honey and ensure your white chocolate chips are dairy-free (vegan white chocolate options are available). Texture may vary slightly depending on the vegan chocolate’s fat content.

Q: Will these hold together without almond butter?

A: Almond butter is the primary binder. If you omit it, clusters will be crumbly. You can replace it with an equal amount of another nut or seed butter, or use 3 tablespoons of coconut oil plus an extra 1–2 tablespoons of syrup, but textures will differ.

Q: How long do these keep in a lunchbox?

A: In a cool lunchbox these should be fine for several hours. If the day will be warm, stash them in an insulated pack with an ice pack to prevent melting or stickiness.

Q: Can I double the recipe for gifts?

A: Absolutely. Mix in a larger bowl or prepare two smaller batches to keep stirring manageable. Use multiple baking sheets for chilling.

Q: Why did my white chocolate seize?

A: White chocolate seizes when overheated or exposed to even small amounts of water. Melt slowly over low heat, and stir constantly. If it does seize, try stirring in a teaspoon of neutral oil (like vegetable oil) to smooth it, or start over with fresh chocolate.

Conclusion

These no-bake white chocolate cranberry oat clusters are an easy, crowd-pleasing snack with holiday flair and pantry-friendly ingredients. For a similar no-bake idea using the same flavor combo, see No Bake White Chocolate Cranberry Cookies – Miss in the Kitchen. If you prefer store-made inspiration before making your own, check out this ready-made option: Home 7.5 oz. Crazy Monkey White Chocolate Cranberry Granola Bites.