Gluten free oatmeal raisin bars are your favorite oatmeal raisin cookies turned into easy-to-bake bars! Buttery, crisp-tender, and absolutely crammed with flavor in every bite.
Perfect for lunchboxes or as an after-school snack, oatmeal raisin bars are sweet, sturdy, and totally delicious. A pan-baked version of a cookie classic, these bars are beloved by kids of all ages! And as the one baking them, you'll love how easy it is to make a gluten-free version of a traditional cookie - plus no one will be able to tell they're made with gluten-free flour.
And for a cookie version of oatmeal bars, try my gluten-free cherry oatmeal cookies and oatmeal chocolate chip cookies recipes!
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Why I Love Oatmeal Raisin Bars
I love baking cookies as bars - it saves me a bit of time and by baking the dough in a pan you'll end up with gorgeously buttery-crisp edges (my gluten free chocolate chip cookie bars are also in heavy rotation in my kitchen). I also love adding oats to baking recipes — they add a wallop of whole grains along with a wonderful chewiness. Here's why I love these bars:
- Easier than cookies! I love that you can just press the batter into a pan and bake with no need to deal with scooping and forming individual cookies.
- Wonderfully textured. The amount of texture going on in these cookie bars is unreal! The soft oat flour base plus chewy oats and raisins along with slightly crisp edges are SO good.
- Kid-friendly. Because these are basically a form of oatmeal raisin cookies, kids absolutely love them! Plus they can get involved in the baking process because it's such a simple method.
What You'll Need
Here's a look at the ingredients in these cookie bars. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Butter - I always use unsalted butter softened to room temperature so that it easily blends with the other ingredients. For a more sweet-salty vibe, you can use salted butter.
- Bown sugar - Light or dark brown sugar is fine.
- Granulated sugar
- Eggs - Large eggs are best!
- Oat flour - Learn how to make oat flour easily at home, or pick up a package at the store. Substitute gluten free all-purpose flour like my homemade gluten free flour blend if you don't have oat flour.
- Baking soda - I use just a touch of baking soda so that these bars bake up deliciously chewy.
- Cinnamon - I love the balance of cinnamon and oats. You can swap ginger or leave it out if you wish.
- Salt - Fine sea salt or table salt is great.
- Raisins
- Oats - I like old-fashioned (rolled oats) for lots of texture. Quick-cook oats will work fine, too.
Switch it Up a Bit
Use the base recipe to branch out with other add-ins! Here are a few suggestions:
- Oatmeal chocolate chip bars - Oatmeal chocolate chip cookies turned into bars! Substitute your choice of chocolate chips or chopped chocolate for the raisins.
- Other fruits - Dried cherries, apricots, blueberries - play around with the type of dried fruit to make these bars your own!
- Nuts - Add 1 cup of chopped walnuts, pecans, or almonds!
- Coconut - I love shredded or flaked coconut in these bars. Add at least 1 cup of coconut.
- Fresh ginger - Stir in 1 tablespoon of peeled and shredded ginger for a little kick.
- Loaded bars - All the things! Add coconut, nuts, chocolate, or chopped candy along with the raisins to cram these bars full of goodness.
How to Make Oatmeal Raisin Bars
Here's an overview in photos of how you'll make these one-pan bars:
- Cream the butter: Whip the butter and sugars until light and fluffy. , about 3 minutes. In a medium bowl, whisk together the oat flour, baking soda, cinnamon, and salt.
- Combine: Whisk together the dry ingredients except the oats separately. Beat in the eggs until incorporated, then beat in the flour mix. Stir in the oats and raisins.
- Add to pan: Spread the dough out into a lined 13x9-inch pan.
- Bake: Rest the batter then bake the bars at 350℉ for about 35 minutes. Cool and cut into squares.
Tip For the Perfect Cookie Bars
- If you can't eat oats: You can try quinoa flakes and a different gluten-free flour such as brown rice flour for the oats and oat flour.
- Rest the batter: Always rest the batter while the oven heats so that the flour can hydrate, leading to better bars.
- Brown the butter: For more depth of flavor, try browning the butter or just melting it rather than softening it. Then whisk or beat in the sugars and proceed with the recipe.
- Don't overbake: The key to the best cookie bars (and cookies) is to not overbake them! Check the bars and when they are lightly browned and set, pull them from the oven so that they don't turn out too dry.
Storage
- Counter - Place the bars in an airtight container and store them on the counter for up to 5 days.
- Freezer - Transfer bars to a freezer-safe container or bag and freeze them for up to 3 months. Defrost in the fridge before serving.
More Gluten Free Oatmeal Recipes
If you try these gluten free oatmeal raisin bars, please let me know! And if you have any questions, always feel free to reach out in the comments or by email. I hope you love it! ❤️
Oatmeal Raisin Bars
Ingredients
- 14 tablespoons unsalted butter, at room temperature
- ¾ cup brown sugar, light or dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 ¾ cups oat flour (210 grams)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon fine sea salt
- 1 cup raisins
- 3 cups oats, old-fashioned or quick-cook oats
Instructions
- In a large bowl, cream the butter and sugars until light and fluffy, about 3 minutes. In a medium bow, whisk together the oat flour, baking soda, cinnamon, and salt.
- Beat in the eggs until incorporated, then beat in the flour mix. Stir in the oats and raisins.
- Preheat the oven to 350℉ and line a 13x9-inch pan with parchment paper. Place the dough in the pan, using a rubber spatula to spread it out evenly, then smooth the top. Rest the batter while the oven heats.
- Bake the bars for about 35 minutes, until they are set and lightly browned. Remove the pan from the oven and cool completely on a wire rack.
- When the bars have cooled, use a sharp knife to cut them into squares. Store in an airtight container for up to 5 days.
Notes
- If you can't eat oats: You can try quinoa flakes and a different gluten-free flour such as brown rice flour for the oats and oat flour.
- Rest the batter: Always rest the batter while the oven heats so that the flour can hydrate, leading to better bars.
- Brown the butter: For more depth of flavor, try browning the butter or just melting it rather than softening it. Then whisk or beat in the sugars and proceed with the recipe.
- Don't overbake: The key to the best cookie bars (and cookies) is to not overbake them! Check the bars and when they are lightly browned and set, pull them from the oven so that they don't turn out too dry.
Katie Simpson says
I love this post and especially the photo of Elspeth, that is gold and she looks like she is having so much fun!!
Helen Spiridakiss says
Great post! Among other things, so you remember the "Bunny Bread" we would bake at Easter? Or the braided bread we got from a great library book story? Sugar cookies! Elspeth has the widest smile I have ever seen.....she is a happy camper! Go Elspeth! Such great habits and traditions you have started.
Nanda Garber says
I love your posts! Please know that you've got a big fan out here in the far away Bay Area. xo