Soft Oatmeal Raisin Bars

These chunky oatmeal raisin bars with maple frosting turn an old favorite into something you won't be able to resist. Your kitchen will smell amazing as they bake. They've got that perfect chew, warm spices, and a sweet maple-cinnamon topping that'll make these your new favorite treat for any event.

I came up with this idea during a wet weekend family get-together, and they vanished quicker than anything I've ever baked. My raisin-hating nephew not only asked for another piece but made his mom get the directions from me before they left.

What You'll Need

• All purpose flour: Gives just the right base while keeping everything soft
• Baking soda: Creates the perfect lift for something between a cookie and cake
• Ground cinnamon: Brings that cozy warmth that works so well with the oats
• Fine salt: Cuts the sweetness and makes all other flavors pop
• Unsalted butter: Softened for that amazing richness when mixed properly
• Light brown sugar: Adds that hint of caramel and keeps everything nice and chewy
• Large eggs: Softened to hold everything together nicely
• Vanilla extract: Adds that warm background note that pulls everything together
• Quick cooking oats: Make everything chewy without being too bulky
• Raisins: Give little pops of sweetness and that classic flavor
• Powdered sugar: Makes the topping silky and spreadable
• Maple syrup: Adds rich flavor to the topping
• Heavy cream: Helps get the frosting just right for spreading
• Maple extract: Boosts the maple flavor if you want it stronger

How To Make Them

Get Your Pan Ready:

Heat your oven to 350°F and grease a 9×9 inch pan really well. Put parchment paper in with extra hanging over two sides so you can lift them out later. Don't skip the paper or you'll have a hard time getting clean slices.

Combine Dry Stuff:

Mix flour, baking soda, cinnamon, and salt in a bowl until they're all blended. This helps everything spread out evenly in your bars. Make sure you do this step to avoid getting clumps of baking soda or cinnamon.

Mix Butter and Sugar:

Beat the butter and brown sugar for 2-3 minutes until it looks lighter and fluffy. This puts air in the mix for the right texture. Don't forget to scrape the bowl at least once to get everything mixed in.

Add Wet Stuff:

Put in eggs one at a time, mixing about 30 seconds after each one. Stir in vanilla until just mixed. Don't worry if it looks a bit curdled, it'll smooth out when you add the dry ingredients.

Mix Everything:

Add your dry mix to the wet stuff in three batches, mixing on low just until you can't see dry spots. Don't mix too much or they'll get tough. Fold in oats and raisins gently with a rubber spatula just until they're spread through the batter.

Cook It:

Put the thick batter in your pan and spread it out with a spatula, pushing it into the corners. Sprinkle some extra raisins on top to make it look nice. Bake until the edges turn golden and a toothpick stuck in the middle comes out with a few moist crumbs, about 18-20 minutes.

Let It Rest:

Let the bars cool in the pan for 5-10 minutes first. This helps them firm up and makes them easier to handle. Then use the paper to lift everything out onto a wire rack to cool completely. They need to be cool or your frosting will melt.

Make The Topping:

Beat softened butter until it's smooth. Add powdered sugar in three batches, mixing well each time. Pour in maple syrup, heavy cream, cinnamon, and maple extract if using. Beat on medium-high for 2-3 minutes until it's light and fluffy. The frosting should form soft peaks but spread easily.

Finish Them Off:

Spread the frosting evenly over the cooled bars with a spatula. For the cleanest cuts, put the frosted bars in the fridge for 15 minutes before cutting with a sharp knife. Wipe the knife between cuts for nice looking squares.

Pin it

The cinnamon really makes these bars stand out. I learned how important good cinnamon is when my grandma gave me some Ceylon cinnamon from her trip. The taste difference was amazing, just like her tales about standing in spice markets watching fresh cinnamon bark being ground right in front of her.

Planning Ahead

These treats actually get better after sitting awhile as the flavors blend overnight. Keep unfrosted bars in a sealed container at room temp for up to 5 days. If they're frosted, put them in the fridge where they'll last up to a week. Let them warm up before eating for the best flavor and texture. Want to save them longer? Cut them into squares, wrap them tight, and freeze for up to 3 months.

Mix It Up

Don't like raisins? Try dried cranberries instead for a sweet-tart kick. Want something more indulgent? Toss in 3/4 cup of white chocolate or butterscotch chips. Only have old-fashioned rolled oats? They'll work too, just expect a bit more texture. Need dairy-free options? Swap the butter in the bars for coconut oil and use plant butter for the frosting.

Ways To Enjoy

These bars taste great on their own with milk or coffee, but try them warm with a small scoop of vanilla ice cream for a real treat. For breakfast, leave off the frosting and eat them with fresh fruit and yogurt. They go perfectly with spiced apple cider at fall gatherings. Want to make them extra special? Drizzle some warm salted caramel sauce over each serving.

Pin it

Frequently Asked Questions

→ Why are these bars so soft?

Butter, eggs, and brown sugar lock in moisture, while oats keep the texture rich and tender.

→ Can I swap out raisins for something else?

Of course! Try dried cranberries, dates, or chocolate chips for a fresh twist.

→ What's the best way to store them?

Pop them in an airtight container at room temp for a few days, or refrigerate for up to a week to keep the icing fresh.

→ Are these bars nut-free?

Definitely! There aren't any nuts in the recipe, but double-check packaged ingredients for allergens.

→ Can I use old-fashioned oats?

Sure, though quick oats have a smoother texture. Old-fashioned oats might make the bars a bit thicker.