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These hearty Oatmeal Raisin Cookie Granola Bars pack the familiar taste of your favorite cookie into a nourishing breakfast or snack option. They're made with good-for-you stuff and natural sweeteners that'll keep you full and happy all day long while giving you that warm, comforting oatmeal raisin flavor.
I tried making these many times and found out that getting that perfect chewy bite comes down to mixing honey and coconut sugar just right. Too much honey and they'd get all sticky, but the right amount makes them nicely chewy like a real cookie.
Key Ingredients
- Old-fashioned oats: Gives that filling base and great texture
- Honey: Sweetens naturally and holds everything together
- Coconut oil: Adds softness without using dairy
- Natural peanut butter: Packs in protein and helps things stick
- Whole wheat flour: Helps bars keep their shape (try almond flour if you can't eat gluten)
- Plump raisins: Adds natural sweetness and soft, chewy bits
- Pecans: Brings crunchiness and good fats
Step-By-Step Guide
- Getting Started
- Heat your oven to 350°F (175°C), Put parchment in an 8x8 inch pan, Melt the coconut oil just until it's liquid, Warm up your honey a little so it mixes better, Stir together oil, honey, and peanut butter until smooth, Mix in coconut sugar and cinnamon until everything's combined
- Making The Mixture
- Slowly add whole wheat flour while stirring, Mix in oats bit by bit in three batches, Make sure everything gets coated with the wet stuff, Your mix should be thick but still easy to stir
- Adding The Good Stuff
- Fold in those juicy raisins gently, Mix in chopped pecans but save some for the top, Stir just enough to spread everything out, Don't mix too much or you'll mess up the texture
- Getting Ready To Bake
- Dump the mix into your lined pan, Push it down firmly with a flat spatula, Don't forget to pack down the corners too, Sprinkle the leftover pecans on top, Press them down lightly into the surface
- Baking Time
- Put the pan in your hot oven, Bake for 18-22 minutes until the edges look golden, The middle should still feel a bit soft, Take it out when you see the edges browning
- Finishing Up
- Let them sit in the pan for 15 minutes, Use the parchment to lift everything out, Let them cool completely on a wire rack, Cut into 12-16 bars with a sharp knife, Wipe the knife clean between cuts for neat bars
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What's great about these bars is how flexible they are. They work for a quick breakfast when you're in a hurry, they fit perfectly in lunch boxes, and they're just right when you need a little afternoon boost. They show that eating healthy can still feel like having a treat.
Keeping Them Fresh
They'll stay good on your counter for about a week. Want them to last longer? Pop them in the freezer for up to three months. Just put some parchment between layers so they don't stick together.
Looking back, these granola bars really capture what we love about oatmeal raisin cookies while being something you can feel good about eating any time. If you're crazy about oatmeal raisin cookies or just want something tasty and good for you on the go, you'll love how these taste with every bite.
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Frequently Asked Questions
- → Can I swap the honey for something else?
- Maple syrup can stand in, though the bars might turn out a bit softer than with honey.
- → Why is chilling necessary?
- Letting the bars cool in the fridge ensures they firm up and don’t break apart.
- → Can quick oats be used instead of old-fashioned ones?
- Stick with old-fashioned oats—they keep the bars soft but not mushy, unlike quick oats.
- → What nuts go best in this recipe?
- Try pecans, almonds, or walnuts—or ditch the nuts entirely if you prefer.
- → How do I keep these bars from falling apart?
- Press the mix firmly into your pan and let it cool completely before slicing it up.