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Oatmeal-Raisin Bars

These handheld treats are packable, snackable, sure-fire crowd-pleasers -- indoors and out.

  • Prep:
  • Total Time:
  • Yield: Makes 16
Oatmeal-Raisin Bars

Source: Everyday Food, June 2008

Ingredients

  • 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

Directions

  1. 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.

  2. In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. Add flour, oats, and raisins; fold in just until combined.

  3. 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.

Cook's Note

To store, keep in an airtight container at room temperature, up to 3 days.

Reviews (34)

  • MaryDGinHP 9 Feb, 2014

    Easy enough but tastes so-so

  • IBVIPCLY 27 Nov, 2013

    This is so tasty! I baked it by using vege oil and it came out low fat and very crispy! I also added half teaspoon of vanilla extract, its not much diff because of the flavour of cinnamon. I had cut down the sugar volume but because of the raisin it still taste a bit too sweet. Its not very suitable for the adults in Malaysia, but children loves them!! Really thank you for your recipe i enjoy eating it so much. :)

  • laurenleighadams 27 Mar, 2013

    This recipe is DELICIOUS! I used the recipe to a tee and it came out perfect. I actually had to stop myself from eating too much of the yummy batter. I baked them in a glass pan and they were absolutely perfect. Definitely recommend this recipe!!!

  • megansmaking 25 Jun, 2012

    These cookie bars were great! I didn't have enough real butter, so I used this vegan vegetable based soy butter from Whole Foods. I didn't notice a difference at all. If anything, they tasted better. Also, I used steel cut oats which seemed to be more dense, and they were great! I didn't have quite a cup of raisins, so I wish I would have had more. I love raisins in my oatmeal cookies. The cinnamon is a delicious addition. They tasted like Ms. Field's cookies at the mall! They were GREAT!

  • Nool 13 Feb, 2011

    Delicious! The oatmeal gave these bars a great texture and I didn't think they were too sweet either. I also found that I didn't need to use wax paper; simply buttering the pan thoroughly worked just fine--absolutely none of the batter stuck and the bars slid right out on a spatula--I cut them in the pan. I also baked mine for only 22 minutes and they were perfectly done--just baked, so they were very moist.

  • fernanda59 10 May, 2010

    I ran out of old fashioned oats, so I used two packets of instant Maple and Brown Sugar oatmeal. The bars turned out superb regardless -- moist and delicious in flavor!! I will definitely be making these again!

  • flits21 11 Mar, 2010

    I doubled recipe and made in 9 x 13 pyrex. Took a lot longer to bake. I put down to 325 for last 5-10 minutes. Keep checking but closer to 40 minutes. Next time I'd add toasted walnuts for sure, maybe try to decrease sugar a bit and use 1/2 whole wheat flour.

  • secgidget 25 Feb, 2010

    Made these today and was very pleased. It is quick and simple, turned out great. I only had one minute oats but didn't make a difference. Not dry but moist. I added cranraisins, dried cherries, chocolate chips and chopped baked walnuts no raisins. Really is good.

  • lveight 24 Feb, 2010

    Joshsnana....thank you for the advice!!

  • lveight 24 Feb, 2010

    mykele, thank you for that iinformation.

  • greenecogal 24 Feb, 2010

    These were o-k, Im sticking to my original go-to recipe http://www.fourgreensteps.com/community/recipes/desserts-a-goodies-/alli...

  • Debgar 24 Feb, 2010

    Looks great....what about the nutritional value per serving???

  • mykele 24 Feb, 2010

    Iveight, you can safely double the recipe and use a 9 X 13 pan. I have
    done that with other recipes very successfully. Enjoy

  • mykele 24 Feb, 2010

    Iveight, you can safely double the recipe and use a 9 X 13 pan. I have
    done that with other recipes very successfully. Enjoy

  • Joshsnana 24 Feb, 2010

    +Just+keep+an+eye+on+them%3B+you+might+need+to+adjust+the+baking+time%2C+but+you+should+be+ok.+2+8x8+is+128+sq+inches+%2864+++64%29%3B+a+9x13+is+117+sq+inches...pretty+close.+

  • Joshsnana 24 Feb, 2010

    +Just+keep+an+eye+on+them%3B+you+might+need+to+adjust+the+baking+time%2C+but+you+should+be+ok.+2+8x8+is+128+sq+inches+%2864+++64%29%3B+a+9x13+is+117+sq+inches...pretty+close.+

  • lveight 24 Feb, 2010

    Does anyone know if I can double the recipe and bake it in a 9 X 13 pan with no problems?

  • dalal- 14 Jul, 2009

    These were Good..easy to make too

  • levonnept1 16 Jul, 2008

    Easy and convenient--not having to soften the butter in advance is a great touch. I cut back the raisin to 1/2 cup and added 1/2 cup of walnuts with excellent results.

  • jeannied59 15 Jul, 2008

    These were a big hit at our cookout. I substituted dried cherries for the raisins and they really were delicious!

  • bakingirl93 5 Jul, 2008

    I loved these! Great alternaive to store-bought granola bars! Filling because of the oats, but still healthy, and they reminded me of one giant oatmeal cookie!

  • EWjunk 29 Jun, 2008

    I made these with 1/2 cup raisins, 1/2 cup chopped pecans and 1 cup chocolate chips. Everyone liked them. The texture kind of reminded me of a fruit crisp topping - the tiniest bit gritty from the oats and sugar.

  • sccrjess 18 Jun, 2008

    These were super easy and tasted great. They were a big hit at work and with my family!

  • GreekLoverBoy 18 Jun, 2008

    splenda and the like are great in cold drinks and ice cream.
    but i have no use for splenda when it comes to baking. the lingering aftertaste alone is enough to send my tastebuds into serious depression.

    sugar, however, used in small amounts, provides more than just sweetness. it feeds the yeast, tenderizes, and helps browning. i've discovered Xylitol is the best natural substitute because it behaves just like sugar. it's got crystals that allow for great caramelizing--think creme brulee :-)

  • lilysnana55 15 Jun, 2008

    I made these yesterday and they are quite tasty. One is plenty; rich and gooey. I used golden raisins and, only because I have a year's supply of the stuff, quick cooking oats. BTW, I saw a product at the store I hadn't seen before (haven't been looking): Splenda Blend Brown Sugar. $4.42 for a pound that substitutes for 2 lbs brown sugar. You use 1/2 what the recipe calls for. I can't help but think it would change the integrity substantially, but might be worth a try.

  • lilysnana55 15 Jun, 2008

    I made these yesterday and they are quite tasty. One is plenty; rich and gooey. I used golden raisins and, only because I have a year's supply of the stuff, quick cooking oats. BTW, I saw a product at the store I hadn't seen before (haven't been looking): Splenda Blend Brown Sugar. $4.42 for a pound that substitutes for 2 lbs brown sugar. You use 1/2 what the recipe calls for. I can't help but think it would change the integrity substantially, but might be worth a try.

  • lilysnana55 14 Jun, 2008

    As someone who watches my sugar intake, I tried making things with artificial sweeteners and other substitutions (whey protein powder, etc) and finally came to the conclusion it just wasn't worth the sacrifice of flavor and texture. Now, I will make these as directed, freeze half the batch (to avoid temptation and spoilage) and eat ONE after a balanced meal with protein. My blood sugar won't be unduly affected and I will really ENJOY it!

  • lilysnana55 14 Jun, 2008

    As someone who watches my sugar intake, I tried making things with artificial sweeteners and other substitutions (whey protein powder, etc) and finally came to the conclusion it just wasn't worth the sacrifice of flavor and texture. Now, I will make these as directed, freeze half the batch (to avoid temptation and spoilage) and eat ONE after a balanced meal with protein. My blood sugar won't be unduly affected and I will really ENJOY it!

  • lilysnana55 14 Jun, 2008

    splenda stands up well to baking, but the texture will be slightly different. You won't have the richness of the brown sugar, but you can add a little molasses to help that (low carbers use small amounts of blackstrap molasses for sweetness and color) you can use the splenda baking blend (which cuts the sugar in half) to substitute for the white sugar, too. This really won't be the same product, but it's worth a try. Let us know how it turns out!

  • lilysnana55 14 Jun, 2008

    splenda stands up well to baking, but the texture will be slightly different. You won't have the richness of the brown sugar, but you can add a little molasses to help that (low carbers use small amounts of blackstrap molasses for sweetness and color) you can use the splenda baking blend (which cuts the sugar in half) to substitute for the white sugar, too. This really won't be the same product, but it's worth a try. Let us know how it turns out!

  • ulihelisdi 14 Jun, 2008

    Splenda works really well in recipes. Try it..

  • osagej4 12 Jun, 2008

    I wonder how this would be with the brown/white sugars substituted with Splenda? Anyone know?

  • roccocooks 12 Jun, 2008

    Quick and tasty! I too made changes, 1/2 whole wheat w/ 1/2 ap flour. Dried blueberries and craisins. Chopped 1/2 c chocolate chips. Didin't add the rasins. Next time I'll add nuts also. Wonder what it would bel like with peanut butter chips? Oh the possibilities;)

  • Annagins 2 Jun, 2008

    These were excellent! I added a handful of walnuts and thought they were even better. However, they're perfect without the nuts too -- rich and oat-y and very dense and moist. Next time, I might make them with chocolate and pecans instead of raisins. I did make one major change. I only had quick cooking (not instant) oats and had to use them in place of old fashioned rolled. The quick cooking oats worked fine. I can't wait to try the recipe with the regular oats.

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