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. 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.

  2. 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!

  3. 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!

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

  5. 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.

  6. 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!

  7. 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!

  8. 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 😀

  9. I had coconut flour lurking at the back of my fridge so I decided to tweak this recipe to use some of it up (I love the recipe as written with 1 egg). I made the recipe twice, using a 1:1 sub with regular flour, adding extra liquid (eggs) and no added sugar (just honey). I added 1 egg but found the bars were slightly drier than the original on day 1 (however they are much softer when sat in an airtight container overnight). Next time, I added 2 eggs and the bars as just as soft as the original, with a subtle coconut flavour. You know a recipe is perfect when you can adapt it to what you have, thanks Sally!

  10. I am obsessed with all your recipes. You are truly a legend in my kitchen. Thank you so much for sharing your gems with us.

  11. Thanks Sally for another wonderful receipe! I baked this twice. First time, i followed the receipe to T and second time, i decided to sub out peanut butter for an egg + added extra oats to achieve the desired texture! preferred the 2nd attempt, it takes almost exactly like your oatmeal cookies in a bar form (no chill, no mixer) n yet soft, thick and chewy.


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