Addictive Recipes from a Self-Taught Baker

Soft Oatmeal Raisin Cookie Granola Bars

Super soft oatmeal granola bars that taste like oatmeal raisin cookies! Recipe on sallysbakingaddiction.com

Where are my fellow oatmeal raisin cookie aficionados?

Hellooooo? Anyone? Bueller? Bueller?

I feel like oatmeal raisin cookies are the rejects on the cookie tray. Which makes me so sad because THEY’RE THE BEST COOKIE TO EVER EXIST.

(The caps lock button was necessary.)

Super soft oatmeal granola bars that taste like oatmeal raisin cookies! Recipe on sallysbakingaddiction.com

And this recipe is for all diehard oatmeal raisin cookie fans… who also appreciate a healthy, feel-good snack every once in awhile.

So you all know how often I make breakfast cookies. And if you don’t… it’s every darn week! I usually wake up pretty ravenous and a cookie holds me over until I make an actual breakfast to get me going for the day. I decided it was time for a switcheroo the other week because I probably bore you to death making breakfast cookies on Insta story each week. I took out a bunch of ingredients, got a little generous with raisins and pecans ♥ ♥ and hoped for the best!

They took a couple tries, but the result was this super soft granola bar sweetened with honey and coconut sugar, spiced with cinnamon, and super textured with big fat oats. Like my beloved breakfast cookies, these oatmeal raisin cookie granola bars are wholesome and healthy, dairy free, and made without butter and refined sugar. I really think you’ll love ’em too!

That is, of course, if oatmeal raisin cookies rule your world too.

How to make soft oatmeal raisin cookie granola bars on sallysbakingaddiction.com

How to make soft oatmeal raisin cookie granola bars on sallysbakingaddiction.com

Taste test this dreamy batter. Truuuust me. ↑ ↑

Each ingredient serves a purpose. Honey, coconut oil, whole wheat flour, and peanut butter bind the ingredients together. If you’re gluten intolerant, you can sub in almond flour instead of whole wheat flour– tried it and loved it! There’s coconut sugar for a little added sweetness. I tried adding more honey, but the bars just came out sticky. So a smidge of dry sweetener was best.

Let’s talk about the ease factor. Grab all of the ingredients and stir in a bowl. Ta da! You’re done with prep work.

How to make soft oatmeal raisin cookie granola bars on sallysbakingaddiction.com

Call me crazy, but I swear these soft granola bars taste like oatmeal raisin cookies. Call me crazy either way because it’s the darn truth. So yes, this is an open invitation to eat oatmeal raisin cookies for breakfast and feel pretty good about it.

Super soft oatmeal granola bars that taste like oatmeal raisin cookies! Recipe on sallysbakingaddiction.com

Soft Oatmeal Raisin Cookie Granola Bars

Ingredients:

  • 1 cup (80g) old-fashioned rolled oats
  • 1/3 cup (37g) whole wheat flour (or almond meal)
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup (60g) coconut oil, melted
  • 1/4 cup (60g) nut butter (I use peanut butter)
  • 1/4 cup (85g) honey
  • 1/4 cup (50g) coconut sugar (or packed light/dark brown sugar)
  • 2 teaspoons pure vanilla extract
  • 3/4 cup (128g) raisins
  • optional: 3/4 cup (100g) chopped nuts

Directions:

  1. Preheat oven to 325°F (163°C). Line an 8-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
  2. Using a rubber spatula or wooden spoon, mix all of the ingredients together until combined.
  3. Transfer mixture to prepared baking pan and press very firmly into an even layer. You really want it packed in tight- as tight as possible. Bake for 25-28 minutes or until top appears set and it's golden brown around the edges. Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour. This firms up the bars which helps them stay compact. Remove bars from the pan using the overhang on the sides and cut into bars.
  4. Cover tightly and store at room temperature for 1 week or in the refrigerator for up to 2 weeks.

Make ahead tip: These bars are wonderful after frozen! Freeze for up to 3 months and thaw before enjoying.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Speaking of bars!

Blueberry almond snack bars are another fave.

Blueberry almond snack bars on sallysbakingaddiction.com

And these quinoa crunch snack bars, though resembling bird food, have a crazy addicting texture!

Quinoa crunch snack bars on sallysbakingaddiction.com

Super soft oatmeal granola bars that taste like oatmeal raisin cookies! Recipe on sallysbakingaddiction.com

85 comments

  1. I am also team oatmeal raisin! After reading this recipe I thought it was a great base for a lactation granola bar. So I added flaxseed and Brewers yeast to increase milk production. They were super easy and quick to make too! 

  2.  Do you think it would work to replace the peanut butter with applesauce?  Thank you for so many delightful recipes! Stefanie Parris 

  3. I am allergic to coconut. What would be a good substitute for this recipe?

    Thanks!

  4. Could maple syrup be substituted for the honey or would that make the batter too thin?

  5. These are AMAZING!! The only issue with how amazing they are is how many I ate and how many won’t end up in my kids lunches. 

  6. I’m so glad you posted these because I’ve literally been waiting for you to come out with a healthier oatmeal raisin cookie.  Bar form is even better in my books.  So excited for soft oatmeal raisin goodness!

    • So glad you’re excited for these! I can’t say enough positive things about them– they’re so wonderful for snacking.

  7. Im not a fan of peanut butter, would nutella possibly work? As theyre almost the same consistency no? 🙂 love alllll of your recipes, not a single one ever fails 🙂 

    • You can try sunflower seed butter or biscoff spread– Nutella may be a little too gooey for these, but it’s worth a shot if you want!

  8. Could I sub flax meal for almond meal?  I don’t have almond meal on hand and want to try to keep these on the healthy side (trying to avoid AP flour) if I can. Thank you for all your wonderful recipes. I’ve learned so much from your nerdy baking notes. Love them!  Thank you, Sally!

  9. Sally you have outdone yourself…again! These are absolutely fantastic and I think my new favorite snack bar. I made them Almond/Coconut/Cranberry and they are phenomenal. So excited for breakfast this week!!!

  10. I made these this week…great recipe! I did sub maple syrup for honey and added: dried cranberries, coconut, pecans & chocolate chips…in addition to the raisins! 

  11. These are wonderful! I am always looking for healthy snacks and these fit the bill. I am making a second batch and wondered if I doubled the recipe would a 9 x 13 pan work or would the bars be too thick?

  12. Could this recipe be any easier to make? I just took a batch out of the oven, and can’t wait for them to cool and set before I can try them! But so far, they look and smell delicious.

  13. Hey there. Id love to try them. Can i use regular flour on simple oatmeal flour?

    Thx for sharing

  14. Hi Sally,
    I was wondering if I could use half a cup of melted butter (120 grams) instead 60 grs of nut butter? As I am allergic to nuts.
    Thanks! Love your recipes

    • Hi Claudia! I wouldn’t replace the nut butter with regular butter. How about sunflower seed butter or cookie butter (biscoff spread).

  15. Could I use regular/all purpose flour if that’s what I have in the pantry? 

  16. I made these last night and had one early this morning as a “pre-breakfast” snack and they taste just like oatmeal raisin cookies!! I am so impressed and excited about them. This will be a new staple (and favourite) in my healthy dessert repertoire for sure. 

  17. I’ve made these twice for a change from granola! They are so, so good!! I feel like I’m eating a cookie for breakfast– so — WIN! Thank you for another great recipe, I will be making this regularly.

  18. THANK YOU!!! I love every SBA recipe I’ve ever tried, but this one might be my favorite! Started eating it warm out of the pan because it was that good! Made all sorts of changes/substitutions as well and they were delicious (which, I think, is the beauty of this recipe – nuts, or no nuts, or whatever nuts you have that particular day!) I threw in a half cup of elderberries that we had just foraged as well. So good!

  19. Do you have nutritional info on these yummy looking bars?

    • Hi Sandee! No, I don’t. Calculators online can often be inaccurate (different brands/products/etc) and I would hate to publish wrong information on my website. Sometimes I share an estimate, but that’s rare– feel free to calculate at your own discretion!

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