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These hearty Oatmeal Raisin Cookie Granola Bars turn your favorite cookie flavors into a nourishing breakfast or snack option. Using only natural sweeteners and good-for-you ingredients, they pack that warm oatmeal raisin cookie flavor while keeping your energy levels up all day long.
I tried making these many times and found that getting that perfect chewy bite comes down to mixing honey and coconut sugar just right. Too much honey left them too sticky, but the perfect amount gives you that cookie-like chewiness we all want.
Key Ingredients
- Old-fashioned oats: Gives substantial body and foundation
- Honey: Works as a sweet binder
- Coconut oil: Adds moisture without any dairy products
- Natural peanut butter: Packs protein and helps everything stick together
- Whole wheat flour: Builds framework (try almond flour if you can't have gluten)
- Plump raisins: Adds natural sweetness and chewy bits
- Pecans: Brings crunchiness and good fats
Step-by-Step Guide
- Getting Started
- Heat your oven to 350°F (175°C), Put parchment in an 8x8 inch baking dish, Warm coconut oil until barely melted, Heat honey slightly so it blends easier, Mix oil, honey, and peanut butter till smooth, Stir in coconut sugar and cinnamon completely
- Creating the Mixture
- Slowly add whole wheat flour while constantly stirring, Mix in old-fashioned oats bit by bit in three stages, Make sure everything gets coated with the wet stuff, You want a thick mixture that you can still stir
- Putting in Extras
- Carefully fold raisins into the mix, Stir in chopped pecans, save some for the top, Mix until everything's spread out evenly, Don't overmix or you'll mess up the texture
- Getting Ready to Bake
- Dump mixture into your lined pan, Push down firmly using a flat spatula, Don't forget about the corners, Sprinkle leftover pecans on top, Lightly press pecans into the surface
- Baking Time
- Put in your hot oven, Cook 18-22 minutes until edges turn golden, Middle should still feel a bit soft, Take out when you see edges starting to brown
- Finishing Up
- Let sit in pan for 15 minutes, Use parchment to lift everything out, Let cool fully on a wire rack, Cut into 12-16 bars with a sharp knife, Wipe knife between cuts for clean slices
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What makes these bars so great is how flexible they are. They work for quick morning breakfasts, packed lunches, or when you need an afternoon boost. They show that healthy snacks can really taste like treats.
Keeping Them Fresh
They'll stay good at room temperature for about a week, or pop them in the freezer for up to three months. Put parchment between layers so they don't stick together.
Bottom line: These bars combine the cozy comfort of oatmeal raisin cookies with all the good stuff your body needs. If you love oatmeal raisin cookies or just want a healthy snack you can grab quickly, you'll enjoy every bite of these bars.
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Frequently Asked Questions
- → What can I use instead of honey?
- If you’re out of honey, use maple syrup. Keep in mind the bars might turn out a bit softer.
- → Why's chilling so important?
- It gives the bars time to firm up and stick together. Skipping this step could make them fall apart.
- → Can I use instant oats?
- Stick with old-fashioned oats for a better texture. Instant oats can make the bars too crumbly and dry.
- → What kind of nuts should I try?
- Chopped almonds, pecans, or walnuts are fantastic. Feel free to skip if you want nut-free bars.
- → How do I keep the bars from breaking?
- Press them down firmly in the pan before baking and let them cool or chill fully before slicing.