Oatmeal Raisin Brownies are my kind of bar cookie situation: rich and cocoa-heavy, but with that familiar oatmeal chew and sweet little pops of raisin.
I like this version because it stays fudgy in the middle with slightly firmer edges, and the oats keep it from eating like a plain brownie. The cinnamon is optional, but I think a little warm spice makes the “oatmeal raisin” part taste more obvious.
These are especially good for lunchbox treats, bake sales, and cookie trays when you want something different than standard brownies. I usually slice them small because they’re pretty satisfying.
Why You’ll Love This Recipe
Soft and Chewy: The oats give you that classic oatmeal bar chew, and the raisins stay tender all the way through.
Deep Chocolate Flavor: These brownies lean on cocoa, so they taste chocolatey in a simple, old-school way.
One Bowl Friendly: It’s a straightforward batter that doesn’t need anything fancy, which makes it easy to throw together.
Cookie-Bar Crossover: If you can’t decide between oatmeal raisin and brownies, this hits both without tasting confused.
Easy to Adapt: Swap the raisins, skip the nuts, or change the pan size depending on what you want that day.
Ingredients You’ll Need
Pan
- Nonstick cooking spray: Just a light coating is enough so the corners release easily.
- Parchment paper: I like parchment here so you can lift the whole slab out and slice cleanly.
Wet
- Unsalted butter: Melted butter keeps these dense and fudgy instead of cakey.
- Granulated sugar: Regular white sugar works great here and gives you that shiny brownie top.
- Eggs: Room temperature eggs mix in smoother, but I won’t pretend I always remember.
- Vanilla extract: Don’t skip it. It helps the cocoa taste more rounded.
Dry
- All-purpose flour: I use regular flour here. Nothing fancy needed.
- Unsweetened cocoa powder: Any unsweetened cocoa works, but a darker cocoa will make the brownies taste a little richer.
- Baking powder: A small amount keeps the bars from feeling too heavy.
- Fine salt: This is what keeps the sweetness in check so the chocolate and oats actually taste like something.
- Ground cinnamon (optional): I like a little cinnamon because it nudges these toward oatmeal raisin cookie flavor.
Mix-ins
- Old fashioned rolled oats: Rolled oats give the best chew. If you want a softer bite, quick oats work too.
- Raisins: Regular raisins are perfect, and soaking them first is worth it if yours are a little dry.
- Chopped walnuts (optional): I like the extra crunch, but you can leave them out if you’re keeping things nut-free.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Line a 9×13-inch pan with parchment paper, then lightly coat the parchment with nonstick spray.
- Mix the butter and sugar: In a large bowl, whisk the melted butter and sugar until the mixture looks glossy.
- Add the eggs: Whisk in the eggs one at a time, mixing until smooth after each one.
- Add the vanilla: Whisk in the vanilla extract until it’s evenly mixed in.
- Add the dry ingredients: Sift in the flour, cocoa powder, baking powder, salt, and cinnamon (if using). Fold just until you don’t see dry streaks.
- Fold in the mix-ins: Fold in the rolled oats, raisins, and walnuts (if using) until evenly combined.
- Spread the batter: Scrape the batter into the prepared pan and spread it out evenly, getting into the corners.
- Bake: Bake for 28 to 35 minutes, until the center is set and a toothpick comes out with moist crumbs (not wet batter).
- Cool: Cool completely in the pan, then lift out using the parchment and slice into squares.
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
Don’t overbake them. Pull them when the center looks set but still a little soft. If you wait for a totally clean toothpick, they’ll be drier once they cool.
Soak the raisins if they’re dry. Hot water and a quick soak makes a difference, especially with older raisins. Drain them well so you’re not adding extra water to the batter.
Use rolled oats for chew. Quick oats work, but the texture is softer and a little less “oatmeal cookie.” Rolled oats give you that sturdier bite.
Line the pan with parchment. It makes slicing easier and keeps the edges from sticking. I still spray lightly because the corners can be stubborn.
Try the 9×9 pan for thicker bars. They bake up taller and a little more brownie-like. Just plan on a longer bake time.
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
- Milk: A cold glass of milk is classic with these. It’s especially nice if you slice them a little warm and keep the portions small.
- Coffee or espresso: These are great with coffee, especially if you used the cinnamon. I like them with a simple latte or plain black coffee.
- Ice cream: Vanilla ice cream on the side turns this into an easy plated dessert. A little caramel sauce works too if you’re in the mood.
- Fruit: Fresh berries are a nice contrast if you want something lighter on the plate. Strawberries and raspberries both work well.
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 the brownies covered at room temperature for 2 to 3 days. I usually keep them right in the pan with foil over the top, then slice as needed.
If you want them to last longer, store leftovers covered in the fridge for up to 4 days. The texture firms up a bit when cold, which some people actually prefer.
Freeze individual portions if you like having a treat stashed away. Wrap them well, then thaw at room temperature or in the fridge when you want one.
To warm one up, a short microwave burst is plenty. Just don’t overdo it or the edges can get tough.
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 make the texture softer and a little less chewy, but they work fine. Rolled oats are my preference if you want more of that oatmeal-raisin bite.
How do I know when these brownies are done?
The center should look set, not jiggly, and a toothpick should come out with moist crumbs. If the toothpick comes out clean, they’re usually on the overbaked side once cooled.
Can I swap the raisins for something else?
Definitely. Dried cranberries work really well, and chocolate chips are great if you want it more like a classic brownie. I also like doing half raisins and half chocolate chips.
Can I bake these in a 9×9-inch pan?
Yes, you’ll get thicker brownies. Bake them longer, usually around 35 to 45 minutes, and use the toothpick test in the center to judge doneness.
Do I need to use walnuts?
No. You can leave them out completely, or swap in pecans if that’s what you have. The recipe still works the same either way.
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
Oatmeal Raisin Brownies
INGREDIENTS
Pan
- nonstick cooking spray
- parchment paper.
Wet
- 1 cup unsalted butter melted
- 1 3/4 cups granulated sugar
- 4 large eggs room temperature
- 2 tsp vanilla extract.
Dry
- 1 cup all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1 tsp ground cinnamon optional.
Mix ins
- 1 1/2 cups old fashioned rolled oats
- 1 cup raisins
- 1/2 cup chopped walnuts optional.
INSTRUCTIONS
Prep
- heat oven to 350 F
- line a 9x13 inch pan with parchment and lightly coat with nonstick spray.
Batter
- whisk melted butter and sugar until glossy
- whisk in eggs one at a time until smooth
- whisk in vanilla
- sift in flour cocoa baking powder salt and cinnamon then fold just until combined
- fold in oats raisins and walnuts.
Bake and Cool
- spread batter evenly in prepared pan
- bake until the center is set and a toothpick shows moist crumbs 28 to 35 minutes
- cool completely in pan before lifting out and slicing.
