I’m so excited to share my absolute favorite oatmeal raisin cookie bars with you today! These delicious treats have the perfect chewy texture and warm cinnamon flavor that makes them irresistible. Let me walk you through how I make these wholesome snacks that everyone in my family loves.

Why You’ll Love These Oatmeal Raisin Cookie Bars

These oatmeal raisin cookie bars will quickly become your go-to recipe! They’re naturally sweetened, gluten-free, and packed with nutritious ingredients while still tasting like an indulgent treat. I love making these when I need something quick but still want the comforting flavors of a homemade cookie. Plus, they’re so much easier than scooping individual cookies!

Ingredients

Wet Ingredients:

2 tablespoons melted coconut oil
¼ cup unsalted natural almond butter
¼ cup pure maple syrup
¼ cup coconut sugar
1 teaspoon pure vanilla extract

Dry Ingredients:

1 cup gluten-free rolled oats
¼ cup gluten-free oat flour
2 tablespoons ground flax
1 teaspoon cinnamon
¼ teaspoon salt

Add-ins:

½ cup raisins
½ cup chopped walnuts

Instructions

Preheat my oven to 350°F and line an 8×8 pan with parchment paper or greased foil.
In a medium bowl, I whisk together all the wet ingredients: coconut oil, almond butter, maple syrup, coconut sugar, and vanilla until smooth.
In a separate large bowl, I combine all the dry ingredients: oats, oat flour, flax, cinnamon, and salt.
Next, I pour the wet mixture over the dry ingredients and fold everything together with a rubber spatula until well combined.
I gently fold in the raisins and walnuts until evenly distributed throughout the mixture.
Then I transfer the mixture to my prepared baking pan and use a spatula to spread it into an even layer.
I bake the oatmeal raisin cookie bars for 15-20 minutes, keeping in mind they’ll firm up as they cool.
After baking, I allow them to cool completely on a wire rack before cutting into 16 bars.

Expert Tips

Don’t overbake these oatmeal raisin cookie bars! They should look slightly underdone when you take them out of the oven.

For extra flavor, try toasting the walnuts before adding them to the mixture.

Make sure your almond butter is well-stirred before measuring.

The parchment paper makes it super easy to lift the entire batch out of the pan for clean cutting.

Let them cool completely before cutting for the cleanest edges.

Recipe Variations & Possible Substitutions

I often switch up these oatmeal raisin cookie bars depending on what I have in my pantry! You can substitute the almond butter with peanut butter or sunflower seed butter for a nut-free option. Not a fan of raisins? Try dried cranberries, chopped dried apricots, or even chocolate chips instead! The walnuts can be replaced with pecans, almonds, or any nut you prefer.

For a more tropical version of these oatmeal raisin cookie bars, I sometimes add some shredded coconut and dried pineapple pieces. The possibilities are endless!

Serving and Pairing Suggestions

I love enjoying these oatmeal raisin cookie bars with a cup of hot tea or coffee in the afternoon. They also make a great on-the-go breakfast paired with a piece of fruit or yogurt. For a more decadent dessert, try warming a bar slightly and topping it with a small scoop of vanilla ice cream.

Storage and Reheating Tips

These bars keep well in an airtight container at room temperature for about 3-4 days. If you want them to last longer, I recommend storing them in the refrigerator, where they’ll stay fresh for up to a week. You can also freeze them individually wrapped for up to 3 months! When I’m ready to enjoy a frozen bar, I just let it thaw at room temperature for about 30 minutes.

Recipe FAQs

Can I make these bars vegan? Yes! These oatmeal raisin cookie bars are already vegan as written.

How can I make my own oat flour? I make my own by blending rolled oats in a food processor or high-speed blender until they reach a flour-like consistency.

Are these bars healthy enough for breakfast? Absolutely! With whole grain oats, healthy fats from nuts, and natural sweeteners, these make a nutritious breakfast option.

Can I double the recipe? Yes! Just use a 9×13 inch pan and increase the baking time by a few minutes.

Troubleshooting Tips

If your oatmeal raisin cookie bars turn out too crumbly, they might need a bit more binding agent. Next time, try adding an extra tablespoon of ground flax or a tablespoon of chia seeds. If they’re too dry, a touch more almond butter or coconut oil should do the trick.

Too sweet? Reduce the maple syrup or coconut sugar slightly. Not sweet enough? A few more raisins or a drizzle of honey on top before serving works wonders!