Oatmeal Raisin Bars
This post may contain affiliate links. See my disclosure policy.
My soft-baked oatmeal raisin bars are thick, chewy, and bursting with juicy raisins in every bite. Made with just five ingredients, they make a wholesome snack, dessert, or even breakfast.
My family loves healthy oatmeal raisin cookies, so I wanted to see how they’d turn out baked as bars. It took plenty of recipe testing (over 10 times!) to get the proportions right, but I’ve finally perfected them: thick, chewy, portable bars that taste like a raisin cookie.
The base is made with oats (of course), but to keep things wholesome, I use almond butter instead of butter or oil, and sweeten naturally with banana and maple syrup. They come together in one bowl, and are super versatile: perfect for an afternoon snack, a quick breakfast (like my oatmeal breakfast bars), or even tucked into lunch boxes. They store well, too, so they’re an excellent option for weekly meal prep.
Update: I shared the recipe video on Instagram, and SO many of you have already made it and loved it. Thank you!
Key Ingredients
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
- Rolled Oats. Old-fashioned oats yield a more chewy and satisfying texture than quick-cooking oats. If you want your bars to be more like a ‘cookie bar,’ use quick oats.
- Maple syrup. Sweetens the bars and keeps them soft in the middle. Honey or agave also works.
- Almond butter. Or any nut or seed butter. I’ve had success with peanut butter, cashew butter, and even tahini (great if you need these to be nut-free!).
- Banana. Mashed, overripe banana. This not only holds the bars together but also gives extra sweetness.
- Raisins. I recommend soaking your raisins in boiling water for an hour before preparing this recipe so that your raisins are extra plump and juicy.
Recipe variations
Here is what I’ve tested successfully, if you want to change things up:
- Gluten-free. Use gluten-free oats.
- 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!
How to make oatmeal raisin bars
Step 1- In a large mixing bowl, mix all the ingredients.
Step 2- Transfer the cookie dough mixture to a prepared pan. Top with extra raisins.
Step 3- Bake until the tops are golden.
★★★★★ REVIEW
“These bars are such a hit in my household. The kids love them with chocolate chips added, too, but we usually make them as is. Topped with peanut butter, they are SO good.” – Eloise
“Arman, I made these after watching your reel- so good and so healthy. Next time, I’m making a double batch, they don’t taste long.” – Anisah R from Instagram
“I sometimes add protein powder to them, and they work so well as a post-workout snack.” – Justin H from Facebook
Arman’s recipe tips
- 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 relatively 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.
Storage instructions
To store: Leftover bars can be stored in the fridge, covered, for up to one week.
To freeze: Place bars in a ziplock bag and store in the freezer for up to 6 months.
More oat-based bars
Oatmeal Raisin Bars
Video
Ingredients
- 4 cups rolled oats
- 1/2 cup maple syrup
- 1 cup almond butter * See notes
- 6-7 medium bananas mashed ** See notes
- 1 cup raisins
Instructions
- Preheat the oven to 350°F (180°C). Line an 8 x 8-inch pan with parchment paper and set aside.
- In a mixing bowl, add the mashed banana, oats, almond butter, and maple syrup and mix well. Fold in the raisins, reserving a few to top the bars with.
- Transfer the batter into the lined pan and top with extra raisins.
- Bake for 15 minutes, or until the tops are golden. Remove from the oven and let cool completely before slicing into bars.
Notes
- Nut butter: You can also use smooth peanut butter, sunflower seed butter, or tahini.
- Bananas: Approximately 2 cups mashed bananas. If your batter is too thin, add more oats.
- Leftovers: Keep in the fridge, covered, for up to one week. Freeze for up to 6 months.
so good and easy l make them for my great grandchildren number one snack one is enough to keep them going until dinner time thank you
yummy
I just make this banana bread and it was delicious.thanks again for the recipe ❤️😋
Delicious, Easy … thank you.
Thank you!
So yummy! I added chia seeds, cinnamon, sea salt and a little honey.
So glad to hear that!
Not crazy about baked banana. Can the banana be replaced with apple sauce or something else?
Thank you!
Yes, see the post.
For those who find this not quite sweet enough the spreading of a thin layer of home made marmalade adds a little bitter sweetness that is both delicious and entirely appropriate for breakfast.