Maple Oatmeal Raisin Bars are my go-to when I want a soft and chewy bar that still feels a little hearty. They’re basically the comfort of oatmeal raisin cookies, but easier to portion and pack.
The flavor here is all about maple and cinnamon with a buttery oat base and lots of raisins. I like that the sweetness tastes warm and mellow instead of sharp, and the edges get just a little golden while the middle stays chewy.
For me, these are especially good as a make-ahead snack for the week, and they’re also nice on a breakfast plate with coffee or yogurt. They’re simple, reliable, and easy to cut into clean little squares.
Why You’ll Love This Recipe
Soft and Chewy: The centers stay nice and chewy, with just enough structure to hold together for lunchboxes and snack plates.
Maple Flavor: Maple syrup gives these a cozy sweetness that really works with cinnamon and oats.
One-Bowl Friendly: You do need two bowls to whisk wet and dry, but it’s still a simple stir-together batter with no mixer.
Great for Busy Weeks: A 9×13 pan makes plenty, and the bars are easy to portion for grab-and-go breakfasts.
Easy to Customize: Keep them classic with raisins, or swap in other dried fruit and add nuts if you want a little crunch.
Ingredients You’ll Need
Dry
- Old fashioned rolled oats: I like rolled oats for the best chew and that classic oatmeal bar texture. Quick oats work too if you want them a little softer.
- All purpose flour: I use regular flour here to help the bars set and slice cleanly. If you need gluten-free, oat flour works well with certified gluten-free oats.
- Baking powder: Just enough to keep the bars from feeling too dense.
- Ground cinnamon: Cinnamon is the main flavor behind the maple. If you like a stronger spice note, you can bump it up a little.
- Fine salt: Don’t skip it—salt keeps the sweetness in check and makes the maple taste more “real.”
Wet
- Unsalted butter: Melted butter keeps the batter easy to stir and gives you those buttery edges. Let it cool a bit so it doesn’t scramble the eggs.
- Pure maple syrup: Use real maple syrup (not pancake syrup) for the flavor you want here.
- Light brown sugar: Brown sugar adds moisture and that classic oatmeal cookie taste. Dark brown sugar works too if that’s what you have.
- Eggs: Eggs help bind everything so the bars hold together when you slice them.
- Vanilla extract: Vanilla rounds everything out and makes the maple and cinnamon taste warmer.
Mix ins
- Raisins: Regular raisins are great, but golden raisins are nice too. If your raisins feel very dry, you can soak them in hot water for a few minutes and pat dry.
- Walnuts: Optional, but I like the little bit of crunch. Pecans also work well if you prefer them.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper and lightly grease it.
- Mix the dry ingredients: In a large bowl, whisk together the rolled oats, flour, baking powder, cinnamon, and salt.
- Mix the wet ingredients: In a separate bowl, whisk the melted (cooled) butter, maple syrup, brown sugar, eggs, and vanilla until smooth.
- Combine the batter: Stir the wet mixture into the dry mixture just until combined. Don’t overmix.
- Add the mix-ins: Fold in the raisins and walnuts (if using) until they’re spread through the batter.
- Bake: Spread the batter evenly in the prepared pan and press lightly to level the top. Bake for 22 to 28 minutes, until golden and set in the center.
- Cool and slice: Cool completely in the pan, then lift out using the parchment. Slice into bars.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Pull them when the center is set. If the middle still looks wet, give it a couple more minutes. If it’s set and the top is lightly golden, they’re done.
Don’t overmix after you add the wet ingredients. Stir just until you stop seeing dry flour. Overmixing can make the bars a little tougher.
Press the batter into an even layer. I use the back of a spoon to level it out, especially around the corners. That helps everything bake at the same speed.
Cool all the way before slicing. These cut much cleaner once they’re completely cool. Warm bars tend to crumble and stick to the knife.
Play with the sweetness if you want. You can reduce the brown sugar a bit if you like a less-sweet bar, especially if your raisins are very sweet.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Coffee or tea: These are really good with coffee, especially something not too sweet. I like them with a plain latte or strong black tea.
- Yogurt: Add a bar alongside a bowl of Greek yogurt for an easy breakfast. A spoonful of yogurt on the side is also nice if you’re serving these as a snack.
- Fruit: Fresh apple slices, bananas, or berries make a simple side. Apples are my favorite with the maple and cinnamon.
- Nut butter: If you want something more filling, spread a little peanut butter or almond butter on top. It turns one bar into more of a real breakfast.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers airtight for up to 4 days. I usually keep them at room temperature if my kitchen is cool, or in the fridge if it’s warm.
If you like a softer, just-baked texture, warm a bar in the microwave for a few seconds. It’s not required, but it’s nice for breakfast.
You can also freeze the bars for up to 2 months. I like freezing them in individual portions so they’re easy to grab.
Thaw in the fridge overnight or let one sit at room temperature for a bit. They’re also fine eaten slightly chilled if you’re in a hurry.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use quick oats instead of rolled oats?
Yes. Quick oats will give you a softer texture and a slightly less chewy bite. Rolled oats are my preference for that classic oatmeal bar chew.
Can I swap the raisins for something else?
Definitely. Dried cranberries work well, and chopped dates are great if you want a stickier, sweeter bar. I’d keep the amount about the same so the batter doesn’t get too dry.
How do I know when the bars are done baking?
The top should look lightly golden and the center should be set when you gently tap the pan. If the middle still looks glossy or loose, bake a few more minutes and check again.
Can I make these gluten-free?
Yes, with a couple swaps. Use certified gluten-free oats, and replace the all-purpose flour with oat flour (same amount) for an easy gluten-free version.
Do I have to add walnuts?
Nope. They’re optional, and the bars are still great without them. If you do want nuts, pecans are a nice swap.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Maple Oatmeal Raisin Bars
INGREDIENTS
Dry
- 2 cups old fashioned rolled oats
- 1 cup all purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp fine salt.
Wet
- ½ cup unsalted butter melted and cooled
- ½ cup pure maple syrup
- ½ cup packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract.
Mix ins
- 1 cup raisins
- ½ cup chopped walnuts optional.
INSTRUCTIONS
Prep
- heat oven to 350 F
- line a 9x13 inch baking pan with parchment and lightly grease.
Mix batter
- whisk dry ingredients in a large bowl
- whisk wet ingredients in a separate bowl until smooth
- stir wet into dry just until combined
- fold in raisins and walnuts.
Bake and cool
- spread batter evenly in pan and press lightly to level
- bake until golden and set in the center 22 to 28 minutes
- cool completely in pan then lift out and slice into bars.
