It’s been almost 14 years since I made these Oatmeal Raisin Bars. (wowwwww)
That was a whole other lifetime ago! I do remember liking them a lot.
Let me tell you that I’ve made two batches in the past week because the first batch was instantly devoured. They’re like an oatmeal raisin version of my favorite blondie. I’m never letting that much time pass between making things AGAIN! If you’re looking for an easy afternoon baking project, make these!
Here’s what’s involved:
Mix the melted butter, egg, sugars & cinnamon until smooth.
Tada.
Add dry to wet.
Oats, followed by walnuts (totally optional) and raisins.
Press into a parchment-lined pan.
Smooshed down. I used a piece of parchment and my hand to press it down.
BAKED.
Let cool down and dig in.
You can get about 16 bars if you cut them small.
Pour a glass of milk.
And ENJOY!
Oatmeal Raisin Bars
makes 16
(recipe slightly adapted from Everyday Food Magazine)
- 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
- 3/4 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour (I used GF Bob’s Redmill)
- 2 cups old-fashioned rolled oats (not quick-cooking)
- 1 cup chopped walnuts
- 1 cup raisins
Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. Add flour, oats, walnuts, and raisins; fold in just until combined.
Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 bars.
