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.)
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 my 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. While they’re great for breakfast or as a snack, they also satisfy your sweet tooth as far as healthy dessert recipes go. I really think you’ll love ’em too!
That is, of course, if oatmeal raisin cookies rule your world too.
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. Super easy, just like my chocolate chip cookie granola bars and peanut butter oatmeal bars.
By the way, if you are looking for an even easier snack bar without having to turn on the oven, try these no-bake chocolate fudge oat bars or no-bake chewy coconut granola bars.
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.
Soft Oatmeal Raisin Cookie Granola Bars
- 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
Description
Super soft oatmeal granola bars that taste like oatmeal raisin cookies!
Ingredients
- 1 cup (85g) old-fashioned whole rolled oats
- 1/3 cup (43g) whole wheat flour (or almond meal)
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup (56g) coconut oil, melted
- 1/4 cup (63g) 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
Instructions
- 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.
- Using a rubber spatula or wooden spoon, mix all of the ingredients together until combined.
- 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.
- Cover tightly and store at room temperature for 1 week or in the refrigerator for up to 2 weeks.
Notes
- Make Ahead Instructions: These bars are wonderful after frozen! Freeze for up to 3 months and thaw before enjoying.
- Special Tools (affiliate links): 8-inch Square Baking Pan | Parchment Paper | Glass Mixing Bowl | Wooden Spoon or Silicone Spatula | Cooling Rack
Reader Comments and Reviews
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.
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?
Hi Sherry, though I haven’t tested it, you could try the same amount of mashed banana, pumpkin puree, or unsweetened applesauce.
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.
I substituted oat flour to make these gulten-free, worked so nicely!
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!!!
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!
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!
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!
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!
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?
Hi Michelle! You can try, but the bars will be very crumbly and even a little dry without oil.
I substituted 1/16th of a cup of maple sugar for the coconut sugar (since coconut sugar is less sweet). Came out plenty sweet and lovely! Added dried cranberries in with some raisins. Also added some ground hazelnuts, hemp hearts, and ground flax seeds. Really yummy! Excited to add some coconut and other nuts next time.
I know this is an older post, but if I doubled this and put it into a 9x 13 pan, would it work or would they be really thin?
Hi Debbie! You can easily double the recipe for a 9×13 inch pan.
Almost couldn’t believe these were “better-for-you” bars. So good! I used a combination of 1/3 cup each dark chocolate chips and walnuts as my add ins. I am one of those weird raisin lovers too! But unfortunately I didn’t have any around when I decided to make them. Next time I’m definitely going to include them.
THESE ARE AMAZING!!! I make them all the time. I add ginger, cloves, and nutmeg, and chocolate chips instead of raisins, and I’m sure to under bake them a little. So good frozen! Did I say I love these bars? 😉
This is my favorite for breakfast, or to curb a sweet tooth. I use already sweetened peanut butter so I omit the sugar in the recipe. I also omit the flour. I like to add nuts and seeds to it as suggested at the end. This is a super easy, quick recipe. Thank you Sally!
Do you think molasses instead of honey would be ok?
Hi Nikki! Definitely, although the molasses will leave a strong flavor.
I made these last night and they turned out so great! I love that they are on the healthier side but don’t taste like it all! Thanks Sally!
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!
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.
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.
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.
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?
You can easily double for a 9×13 🙂 Enjoy!
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!
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!!!
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!
I haven’t tried flax meal as a sub, but coconut flour would be great!
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!
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.
Could maple syrup be substituted for the honey or would that make the batter too thin?
Should be ok!
I dont have coconut oil? Any good idea for substitutes?
Melted butter or another baking/cooking oil works!