Oatmeal-Raisin Bars
These handheld treats are packable, snackable, sure-fire crowd-pleasers -- indoors and out.
Everyday Food, June 2008
341 Ratings
- 5 star values: 94
- 4 star values: 103
- 3 star values: 94
- 2 star values: 36
- 1 star values: 14
Martha Stewart Member
Rating: 5 stars
11/12/2019
They LOVED these!
Martha Stewart Member
Rating: 5 stars
02/02/2019
Great recipe, ignore the naysayers and if you use instant oats you are a disgrace and you shouldn’t belong in the kitchen.
Martha Stewart Member
Rating: 5 stars
03/27/2018
Tasted so good - now part of my x-mas cookie list - the only suggeston i have is that you put in a calorie count for us that are keeping track - thank you .
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Martha Stewart Member
Rating: 5 stars
03/18/2017
These were awesome. The recipe is easy to modify, I used dried cherries and chopped almonds in one batch and brought them to work, they disappeared pretty fast! We loved the chewy texture with the slightly crispy outside. I usually double the recipe then bake them in a 9X13 pan. One batch is not enough!
Martha Stewart Member
Rating: Unrated
03/11/2015
Made this, very good. But I don't recommend what others said re: using instant flavored oatmeal (found the artificial flavor too intense.) This is very similar to a good oatmeal cookie recipe I use. Sometimes I break up a crunchy granola bar to add "crunch," as my kids don't like nuts in their oatmeal cookies. I liked making these as bar cookies, very easy. I did add a little vanilla, as well.
Martha Stewart Member
Rating: Unrated
02/09/2014
Easy enough but tastes so-so
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Martha Stewart Member
Rating: Unrated
11/27/2013
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. :)
Martha Stewart Member
Rating: Unrated
03/27/2013
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!!!
Martha Stewart Member
Rating: 5 stars
06/25/2012
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!
Martha Stewart Member
Rating: Unrated
02/13/2011
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.
Martha Stewart Member
Rating: Unrated
05/10/2010
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!
Martha Stewart Member
Rating: Unrated
03/11/2010
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.
Martha Stewart Member
Rating: Unrated
02/25/2010
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.
Martha Stewart Member
Rating: Unrated
02/24/2010
Joshsnana....thank you for the advice!!
Martha Stewart Member
Rating: Unrated
02/24/2010
mykele, thank you for that iinformation.
Martha Stewart Member
Rating: Unrated
02/24/2010
These were o-k, Im sticking to my original go-to recipe http://www.fourgreensteps.com/community/recipes/desserts-a-goodies-/allisons-ultimate-oatmeal-cookies
Martha Stewart Member
Rating: Unrated
02/24/2010
Looks great....what about the nutritional value per serving???
Martha Stewart Member
Rating: Unrated
02/24/2010
Iveight, you can safely double the recipe and use a 9 X 13 pan. I have
done that with other recipes very successfully. Enjoy
Martha Stewart Member
Rating: Unrated
02/24/2010
Iveight, you can safely double the recipe and use a 9 X 13 pan. I have
done that with other recipes very successfully. Enjoy
Martha Stewart Member
Rating: Unrated
02/24/2010
+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.+
Martha Stewart Member
Rating: Unrated
02/24/2010
+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.+
Martha Stewart Member
Rating: Unrated
02/24/2010
Does anyone know if I can double the recipe and bake it in a 9 X 13 pan with no problems?
Martha Stewart Member
Rating: Unrated
07/14/2009
These were Good..easy to make too
Martha Stewart Member
Rating: Unrated
07/16/2008
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.
Martha Stewart Member
Rating: Unrated
07/15/2008
These were a big hit at our cookout. I substituted dried cherries for the raisins and they really were delicious!
Martha Stewart Member
Rating: Unrated
07/05/2008
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!
Martha Stewart Member
Rating: Unrated
06/29/2008
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.
Martha Stewart Member
Rating: Unrated
06/18/2008
These were super easy and tasted great. They were a big hit at work and with my family!
Martha Stewart Member
Rating: Unrated
06/18/2008
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 :-)
Martha Stewart Member
Rating: Unrated
06/15/2008
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.
Martha Stewart Member
Rating: Unrated
06/15/2008
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.
Martha Stewart Member
Rating: Unrated
06/14/2008
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!
Martha Stewart Member
Rating: Unrated
06/14/2008
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!
Martha Stewart Member
Rating: Unrated
06/14/2008
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!
Martha Stewart Member
Rating: Unrated
06/14/2008
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!
Martha Stewart Member
Rating: Unrated
06/14/2008
Splenda works really well in recipes. Try it..
Martha Stewart Member
Rating: Unrated
06/12/2008
I wonder how this would be with the brown/white sugars substituted with Splenda? Anyone know?
Martha Stewart Member
Rating: Unrated
06/12/2008
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;)
Martha Stewart Member
Rating: Unrated
06/02/2008
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.