Soft Oatmeal Raisin Cookie Granola Bars

stack of soft oatmeal raisin granola bars

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.)

overhead image of soft oatmeal raisin granola bar squares

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.

overhead image of ingredients for oatmeal raisin granola bars in glass bowls and measuring cups

oatmeal raisin granola bar mixture in a glass bowl

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.

oatmeal raisin granola bars in a glass baking pan before baking

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.

oatmeal raisin granola bars

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oatmeal raisin granola bars

Soft Oatmeal Raisin Cookie Granola Bars

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours, 35 minutes
  • Yield: 9-12 bars
  • Category: Granola Bars
  • Method: Baking
  • Cuisine: American


Super soft oatmeal granola bars that taste like oatmeal raisin cookies!


  • 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


  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.


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

Speaking of bars!

Blueberry almond snack bars are another fave.

overhead image of blueberry almond snack bars

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

quinoa crunch snack bars drizzled with melted chocolate


  1. These soft oatmeal raisin cookies look absolutely delicious!! I was wondering if I could substitute the coconut oil with more nut butter to make them oil free?

    1. Hi Michelle! You can try, but the bars will be very crumbly and even a little dry without oil.

    2. I made these yesterday and used chocolate chips and dried cherries, no nuts. They were amazing!

  2. Laura Outeda says:

    Hi! Can I replace de coconut oil with vegetable oil? If I want to add something else do I have to add more honey or more oil? I’ll tried these recipe. It looks espectacular! Thanks! Laura

    1. Swapping the oils should be fine without making any other adjustments – the taste will just be a little different but the texture should still be great!

  3. These bars were yummy!!! I don’t like raisins so I used sliced dried apricots instead, canola oil instead of coconut oil (just coz I didn’t have any on hand) and added pepitas and slivered almonds. Even hubby had a bar or two…or three!
    Thanks Sally!

  4. Brian Jenkins says:

    Do you have the nutrition fact breakdown for these?

    1. I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  5. These definitely remind me of your oatmeal raisin cookie granola, which I’ve made a few times. The coconut oil gives it a really unique texture and flavor, and I only used about half as much honey and sugar (brown), but added shredded coconut, chocolate chips, ground flax seed and chopped peanuts. Yum! I cut them bite size and they make perfect energy bites for my toddler and I 🙂 Thanks!

    1. I also reduced the vanilla to 1 teaspoon!

  6. Allison Kalpokas says:

    Call ME crazy, these are BETTER than oatmeal raisin cookies , if that’s possible. I made them EXACTLY like the recipe and they are perfection. So easy so tasty
    Thank you again for another awesome recipe!

  7. I love this recipe! I’m sure it’s perfect as is, but I have tweaked this recipe to fit my family size (it’s vast). I quadruple everything, add 3 eggs, and extra oats (anywhere from 1-2 cups depending on the consistency…you don’t want it too soggy, but also don’t want it dry) and bake it for the same cooking time on a half sheet pan covered in parchment. It comes out perfect and holds together nicely. I love raisins but not all my kids do so I have taken to subbing in 2/3 cup mini chocolate chips for the raisins. I use almond flour because we are gluten free. Thanks for a great recipe!

  8. Sally is truly the BEST! Every single recipe I try turns out to be fantastic. I made these this morning with my toddler…I was recently put on a dairy free diet by my nutritionist and decided these were probably going to be the closest I was going to get to real cookies! I made them exactly as the recipe states and they came out exactly like Sally’s. They have a bit of chew and the pecans we added are a perfect addition. I’m not even a raisin fan but they really contribute to the chewiness. It’s the first time I’ve baked with Coconut sugar—I think they’re sweeter than I expected but with a cup of coffee they are the perfect treat. Also, would be easy to create gluten free if you used the almond flour and GF oats!! Thank you so much Sally for all your amazing recipes!!!

  9. I substituted oat flour to make these gulten-free, worked so nicely!

  10. Do you have a non-nut and non-seed replacement for the nut butter in this recipe? Alternatively, is it possible to leave it out?

    1. Hi Sherry, though I haven’t tested it, you could try the same amount of mashed banana, pumpkin puree, or unsweetened applesauce.

    2. Wowbutter is a soy butter that tastes, according to many people, very close to peanut butter. I find it’s actually better (I don’t like peanut butter though I’m not allergic, but I really ove wow butter). It behaves the same in baking.

  11. These are the best! I’m now trying them again doubling the recipe at the same time. My son loves raisins so these are the perfect snack for him. Thanks for the recipe. Hopefully doubling it and putting it in a 9×13 and cooking for a little longer work out.

  12. This recipe looks really good but I’m allergic to peanut butter Is there a substitute or can it be omitted? Your assistance is appreciated. Thanks

    1. Hilari @ Sally's Baking Addiction says:

      Hi Febbie, instead of peanut butter try almond butter or sunflower seed butter.

  13. Sally,

    I’ve only been baking for a year but I wanted you to know that I always check here first when I look for a new recipe to make. I respect your baking skills! I have always been successful with your recipes.

    I’m sorry if I missed this in the comments but I was wondering if all-purpose flour would work in this recipe? Just to save me a trip to the store or from having something on hand that I might not use again.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Reeta, Yes you can use your all purpose flour, same amount. Happy baking!

  14. So yummy! I need advice I did use almond flour not sure if I over cooked and even though they were so delicious they were so crumbly and not sure why? Please advice because I plan on making them a lot. Thank you

    1. Hi Sue! If the bars were crumbly, I wonder if they were over-baked? If not, adding an extra Tablespoon of coconut oil will help hold them together a little better. Thanks for trying these!

      1. Hi, wanted to let you know I made the granola bars again, I took your advice with the extra tablespoon of coconut oil and didn’t cook them quite as long and they came out perfect!

  15. I’m sending these to my son as his first college care package. Thank you for the great recipe!!

  16. Good evening Sally, could I use pure maple syrup instead of honey when making these?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sharon, Yes you can! Enjoy.

  17. This was amazing Sally!!! I am allergic to peanut butter so I substituted it with normal unsalted butter and substituted the whole wheat flour for AP flour. The bars were soo tasty and soft but also crunchy! Everyone loved it!

  18. Hi, can I use regular gluten free flour in these?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Raz, we haven’t tested it that way, but let us know if you give it a try!

  19. Just wanted to know what the yield was, but it says prep time instead. Please fix 🙂

    1. Also I hadn’t realised this is a no egg recipe. I don’t like recipes without eggs, is it possible to add an egg (or an egg yolk for smaller qunatity), do I just replace the peanut butter?

  20. In the end I made the recipe as written (no subs like I asked before) and added 1 egg. Put it in a smaller tin for thicker bars, cooked for the time stated 28 minutes. Bars came out cakey and airy as expected with egg, and taste exactly like brownies, perfect! Thanks for the recipe 😀

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