Chewy Oatmeal Bars

These soft oaty raisin squares turn your favorite cookie into easy-to-share bars crowned with creamy maple cinnamon topping. You'll get that wonderful chewy bite with warm spices and juicy raisins, all finished with a smooth maple frosting that makes them irresistible.

I whipped these up during a stormy Saturday when everyone wanted something sweet but I didn't feel like rolling dozens of cookies. The whole house smelled amazing from the cinnamon, and now my family asks for these squares at practically every get-together.

Ingredients

• All purpose flour: forms the backbone that gives these chewy squares their structure
• Baking soda: adds just enough rise while keeping that dense, cookie-like texture
• Ground cinnamon: brings that signature warmth that works so well with oats and raisins
• Unsalted butter: softened to room temperature for proper mixing and better results
• Light brown sugar: adds moisture and hints of caramel that boost the raisin flavor
• Room temperature eggs: blend more smoothly into your batter for better consistency
• Quick cooking oats: provide the perfect chew without being too firm or too mushy
• Raisins: add pops of natural sweetness and that classic oatmeal cookie taste
• Maple syrup: gives the frosting much more character than standard vanilla topping
• Heavy cream: makes the frosting incredibly smooth and easy to spread

Tasty Instructions

Get Your Pan Ready:

Heat your oven to 175°C and fix up your baking pan. Don't skip the parchment paper as it lets you pull out the whole thing after baking for easy cutting. Make the paper stick out on at least two sides to create little handles.

Combine Dry Stuff:

Stir together flour, baking soda, cinnamon and salt until they're all mixed up. This stops lumps and makes sure everything gets spread out evenly in your squares.

Mix Butter and Sugar:

Beat your butter and brown sugar for a full 2-3 minutes until it looks super light and fluffy. This puts air bubbles in the mix, making your bars taste better. You'll notice it changing to a lighter color as you go.

Put In Wet Stuff:

Add eggs one by one, waiting until each one disappears before adding another. This keeps the mix from getting weird and lumpy. The vanilla works with the cinnamon to make everything taste great.

Add Extras:

Put in the dry ingredients bit by bit, mixing just enough to make them vanish. Don't overmix or your bars will get tough. When you add oats and raisins, fold them in gently so you don't lose all those air bubbles.

Bake It Just Right:

The dough will be pretty thick, so push it into all the corners of the pan. Bake for 18-20 minutes - you want the edges golden but the middle slightly soft since they'll keep cooking after you take them out.

Let Them Cool:

You can't rush the cooling part. If you try to move or frost them while they're warm, they'll fall apart or your frosting will melt. The two-step cooling process makes sure they set up completely.

Make The Frosting:

Beat the butter until it's completely smooth before you add any sugar to avoid bumps. Add powdered sugar slowly until it feels right. The maple syrup and cinnamon create a topping that goes perfectly with the bars.

Finish And Cut:

Wait until the bars are totally cool before adding frosting or it'll just melt. Use a flat spreading knife for the smoothest look. Wipe your knife between cuts for the prettiest squares.

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That maple cinnamon frosting really makes these bars stand out in my family. My grandma always told me maple and cinnamon belong together, and these bars show she was right. The first time I tried adding some maple extract, my kitchen smelled like I was in a cozy Vermont cabin during fall.

Keeping Them Fresh

These squares actually taste even better the next day when all the flavors have mingled together. Keep them in a sealed container at room temperature for up to 5 days. If your house is really warm, putting them in the fridge will stop the frosting from getting too soft. Just let them warm up before eating for the best taste and feel. If you want to freeze them, wrap unfrosted bars tightly in plastic, then foil, and they'll last up to 3 months in the freezer. Thaw them in the fridge overnight and add frosting right before serving.

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Smart Swaps

If you don't like raisins, these bars work great with dried cranberries, dried cherries, or even chocolate chips instead. For a more rustic texture, try using half whole wheat flour in place of the all-purpose. You can swap the butter in the bars for coconut oil to add a subtle tropical flavor, though I'd stick with real butter in the frosting for the best taste. Need a gluten-free version? Just use a 1-to-1 gluten-free flour mix and certified gluten-free oats for results that are just as good.

Ways To Serve

These bars are great on their own but turn amazing when served slightly warm with a scoop of vanilla ice cream on top. For brunch, cut them smaller and serve with fresh fruit and coffee. They pack well in lunch boxes and won't fall apart on picnics or road trips. During holiday season, try adding a bit of nutmeg to the batter and sprinkle some cinnamon on the frosting for a festive touch that goes wonderfully with hot chocolate or warm spiced cider.

Frequently Asked Questions

→ Which oats work best?

Quick oats give a fluffier texture, but rolled oats add a chewy bite and work well too.

→ What can I replace raisins with?

Dried cranberries, chopped dates, or even chocolate chips can take the place of raisins.

→ How do I keep the bars fresh?

Keep them in a sealed container at room temperature for 3–4 days, or chill them for longer freshness.

→ Can I make the frosting ahead?

Absolutely! Store it in the fridge for up to three days, then let it soften to room temperature before using.

→ How can I make these gluten-free?

Use gluten-free flour as a substitute and make sure the oats you’re using are certified gluten-free.

→ What’s a good substitute for maple syrup?

Honey or agave syrup works great instead of maple syrup.