Have a craving for oatmeal raisin cookies but feeling too lazy to whip out a batch of cookies? These oatmeal raisin bars will do the trick! This recipe produces a dense bar that is perfect as a breakfast treat! Who says oatmeal cookies aren’t OK for breakfast? Fool those crazy people with these bars! Eat one or two or three…and get away with it cuz they totally aren’t cookies! They’re bars! Got a BBQ to go to? Bring these! They’ll hold up well in the heat!
Let’s get started!
Gather your oats! I realized I used *quicker* cooking oats. You’re apparently not supposed to. My bad.
Mix melted butter into a large bowl with sugars & egg.
Wanna poke that bubble? I know you do! Time for the cinnamon addition!
Mix the flour, salt & oats into the wet ingredients along with your raisins!
Batter…mmmm. Take a taste! I won’t tell anyone!
Spread it on a lubed pan with parchment paper. Off to the oven it goes!
Let it cool properly, or you might have trouble cutting!
Cut those puppies up!
I ate quite a few with coffee. You should too.
It’s really really simple to make. I bet your kids would love to make some….
Oatmeal Raisin Bars
(recipe from Everyday Food Magazine)
Makes 16
- 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
- 3/4 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup all-purpose flour (spooned and leveled)
- 2 cups old-fashioned rolled oats (not quick-cooking)
- 1 cup raisins
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
- In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. Add flour, oats, and raisins; fold in just until combined.
- Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 bars.
Shutterbean Notes:
-It wasn’t until I looked at my photo that I realized I used quick oats. Doh! The recipe still worked out fine. I bet it will have more texture with regular oats. I ate a good ton of them, nonetheless!
-The cooking time seemed to take a little bit longer than 30 minutes. I used an 8inch square baking pan but am wondering if a 9 inch would have been better? The bars would have been a little bit thinner. Maybe I’ll do it next time.
