Oatmeal Raisin Bars

These soft-baked oatmeal raisin bars are bursting with creamy peanut butter and juicy plump raisins. Naturally sweetened and made with 4 ingredients, they’re the perfect breakfast bar that tastes like dessert!

Craving more oat-based bars? Try my breakfast bars, oatmeal chocolate chip bars, zucchini bars, or banana bars!

Life is too short not to have dessert for breakfast, which is why I make these bars.

Inspired by my healthy oatmeal raisin cookies, these are a bit heartier and perfect for a midday snack, breakfast on the go, or even a treat at the end of the day. 

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make oatmeal raisin bars
4. Arman’s recipe tips and variations
5. Storing instructions
6. More recipes using oats
7. Oatmeal Raisin Bars (Recipe Card)

Why I love this recipe

• Deceptively healthy. They’re full of protein, fiber, and healthy fats, all while being free of flour or added sugar. 
• Great for making ahead. Like raspberry bars, these bars store well and can easily be made up to a week in advance. 
• Customizable. Once you know the basics, you can customize most of the ingredients with whatever you prefer–or whatever you have in your pantry. 
• Everyone will love them. With plump raisins, fresh banan

Ingredients needed

• Rolled Oats. Also known as old fashioned oats, be sure to use certified gluten free oats if you’d like this recipe to also be gluten free. 
• Peanut Butter. Smooth and creamy peanut butter, with no added sugar. See my tips below for peanut butter substitution ideas. 
• Banana. Mashed, overripe banana. This not only holds the bars together but also gives extra sweetness. 
• Raisins. The key ingredient for these raisin bars! I recommend soaking your raisins in boiling water for an hour before preparing this recipe so that your raisins are extra plump and juicy. 
• Walnuts. optional, but adds such a nutty and delicious flavor. 

How to make oatmeal raisin bars

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Preheat the oven to 350F/180C and line an 8×8-inch pan with parchment paper. 

Step 2- Combine ingredients. In a large mixing bowl, add all your ingredients except the raisins and stir well. Fold in the raisins, reserving a few to top the bars.

Step 3- Bake. Transfer the cookie dough mixture to the prepared pan and top with extra raisins. Bake until the tops are golden.

Arman’s recipe tips and variations

• Leave parchment paper sticking out. I find that leaving 1-2 inches sticking out from the pan makes for easier removal. 
• Know when they’re done baking. These bars are not thick and dense but rather soft and chewy. Once the tops are lightly golden brown and the raisins glisten, it’s time to pull them out of the oven. 
• Let them cool before slicing. Otherwise, you risk making a mess when you go to cut them. 
• Switch up the fruit. Try dried blueberries or dried cranberries. 
• Add mix-ins. Like unsweetened coconut chips, chocolate chips, or peanut butter chips.
• Enhance the flavor. Fold in one teaspoon of vanilla extract or a dash of cinnamon and nutmeg. 
• Top with a cinnamon sugar crumble. Combine cinnamon, light brown sugar, and a pinch of salt in a small bowl, then sprinkle the crumb mixture on top of the bars before baking. You can thank me later!

Storing instructions

• To store: Raisin bars should always be stored in the refrigerator, covered, for up to 2 weeks. Let sit at room temperature for 20-30 minutes, if you’d prefer a softer bar. 
• To freeze: Place bars in a ziplock bag and store in the freezer for up to 6 months.

More recipes using oats

• Peanut butter oatmeal cookies– Made with just 4 ingredients and baked in 12 minutes flat. 
• Oatmeal cookie dough– Finally, your excuse to eat cookie dough straight from the bowl!
• Strawberry oatmeal bars– Loaded with fresh strawberries and naturally sweetened with banana.
• Or any of these recipes using oats.