Soft Oatmeal Raisin Cookie Granola Bars

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

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

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

How to make soft oatmeal raisin cookie granola bars on

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

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


Soft Oatmeal Raisin Cookie Granola Bars

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours, 35 minutes
  • Yield: 2 hours, 35 minutes
  • 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.

Blueberry almond snack bars on

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

Quinoa crunch snack bars on

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


Comments are closed.

  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! 

    1. Sounds like a great idea!! Will be keeping this note for the upcoming months 😉

  2. Stefanie Parris says:

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

    1. I haven’t tried it, so be my guest! Let me know how it turns out.

    2. If you are allergic to peanut butter I use SunButter pretty successfully as an alternative. 😉

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


    1. Melted butter or another oil would be great.

    2. I used light olive oil and it worked out just fine!

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

    1. Should be ok!

      1. I just tried it with maple syrup and it’s great! This is so delicious. New favourite of mine. Go team oatmeal raisin!

  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!

    1. 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 🙂 

    1. 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!

    1. I haven’t tried flax meal as a sub, but coconut flour would be great!

  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?

    1. You can easily double for a 9×13 🙂 Enjoy!

  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

    1. sure can!

  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

    1. 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? 

    1. Sure can

  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. 

    1. Ha! Pre-breakfast has become a real meal in my house with these too 😉

  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!

    1. I looooove them right out of the oven too 🙂 So glad you tried them and your variation sounds so good!

  19. 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!

  20. 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!

  21. These were great and super easy! I bought coconut sugar just to make them and used frozen cherries instead of raisins. Thanks so much!

    Do you have any upcoming recipes with coconut sugar in them?

    1. Hi Yael! So glad you enjoyed the bars! I don’t have any upcoming recipes using coconut sugar, but you should try these almond butter cookies. I use coconut sugar instead of brown sugar in them all the time. So good!

  22. Yea for team Oatmeal Raisin! Was looking for a dairy free yummy oatmeal cookie – FOUND IT right here! YUMMY! I used gluten free buckwheat flour, and almond butter – yummy, yummy, yummy! Cut into 12 bars they are 210 calories each – a little heavy on the calorie counter, but hey they are worth an extra lap around the block! Going to try and add an egg white or two just to up the protein a little . . . and maybe throw in a chocolate chip or two next time around. THANKS again!

    1. Hi Jeana, I’m so happy you are able to make these work for you! They would be great with chocolate chips too!

  23. Do you think molasses instead of honey would be ok?

    1. Hi Nikki! Definitely, although the molasses will leave a strong flavor.

  24. I made these last night and was pleased it was so easy! After the requisite 1 hour cooling on the counter, I put them in the fridge over night. We cut them today, and I had to work hard to only taste test 1 because the rest are being frozen for maternity leave snacks. ☺ I ❤ oatmeal raisin cookies so these were delicious!

  25. Jenna Ratliff says:

    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!

    1. I’m so glad you are able to make these work for you, Jenna!

  26. I made these last week, found them a little too sticky and too sweet, but still delicious as they were gone in a few days.
    made them again yesterday and subbed half of the honey for applesauce, also added macademia nuts and chocolate chips.
    when I took them out of the fridge last night, DH had already left 2 empty squares in the tray, so I guess they must be good.

  27. 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? 😉

    1. Your substitutions sound delicious, Natalie!

  28. 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.

  29. 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?

    1. Hi Debbie! You can easily double the recipe for a 9×13 inch pan.

  30. 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.

    1. I’m so glad you made these work for you and enjoyed them!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally