Chewy Toasted Oatmeal Raisin Granola Bars
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These homemade Oatmeal Raisin Granola Bars are chewy, soft, and loaded with hearty rolled oats, extra-large juicy raisins, and toasted chopped pecans. They do require 2 hours to chill in the fridge, but I promise it’s worth the wait for that perfect chewy texture! The oats and pecans are toasted in the oven for extra flavor, then the brown sugar, butter, and honey are melted together on the stove before everything is mixed and firmly packed into an 8×8 pan. If you love oatmeal raisin cookies, these easy homemade granola bars are basically the chewy, snackable version!
My husband’s favorite cookie is an oatmeal raisin cookie (probably an unpopular opinion!), so naturally, I decided we needed a granola bar that tasted JUST like one. I wanted them chewy and substantial, with plenty of sweet raisins, warm cinnamon, and that buttery, caramel-like flavor you get from brown sugar & butter. After a little recipe testing and a few ingredient tweaks, I think I nailed it!
Speaking of recipe testing…the first version I made tasted delicious, but they were SO hard and crunchy that they could probably break a tooth (no thank you)! I knew I wanted that soft, chewy texture you get from a really good oatmeal raisin cookie, so I went back to the drawing board and reworked the baking method. The result? Soft, chewy granola bars that still hold their shape and have plenty of that classic oatmeal raisin cookie flavor.
The recipe itself is pretty straightforward, but there are a few things you’ll need to make it happen: a sheet pan for toasting the oats and pecans, a saucepan for the buttery brown sugar mixture, and an 8×8 pan to press everything into and let the bars set.
The Best Raisins
Tricked ya- unlike the title above says, there is no best raisin for this recipe. Really any raisin you love would be perfect for these granola bars. I used extra large thompson raisins that I found in my local grocery store, but regular-sized raisins work just fine. Golden raisins would be delicious, or even dried cranberries if you prefer those.
I suggest using a jumbo raisin if you can find it, it adds a large pop of sweetness and texture to the bars. When my mom tried these a few weeks ago her very first question was wanting to know where I found these huge raisins!
Toasted, But Not Baked
No “baking” is needed for this recipe, although we will turn the oven to toast the oats and nuts. This gives them a deeper flavor and removes any moisture from the oats. You can absolutely skip this part if you don’t have an oven or don’t want to turn yours on! You could also “toast” the oats and nuts in a fry pan on the stove until fragrant.
After toasting the oats, set aside while adding the rest of the wet ingredients into a saucepan. Over medium-low heat, dissolve the sugar into the butter and honey for a few minutes. Then add the vanilla, cinnamon, and salt. I think next time I make these in the fall, I’ll add my homemade pumpkin pie spice in place of the cinnamon!
Pour the honey mixture over the oats, add the raisins, and toss until everything is evenly coated. Pour the granola into the baking pan you’ve already prepped, and press into an even layer. Place in the fridge for at least 2 hours to chill (aka the “no-bake” part of the recipe).
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Oatmeal Raisin Granola Bars
Ingredients
- 3 ½ cups (286.36 g) old-fashioned rolled oats
- ½ cup (49.5 g) pecans, chopped coarse
- 6 tbsp (126 g) honey
- 6 tbsp (72 g) light brown sugar, packed
- ⅓ cup (75.67 g) unsalted butter
- ¼ teaspoon (0.25 teaspoon) salt
- 2 teaspoons (2 teaspoons) vanilla extract
- 1 teaspoon (1 teaspoon) ground cinnamon
- 1 cup (145 g) raisins
Equipment
Instructions
- Heat the oven to 350℉. Toss oats and pecans together, and spread mixture over baking sheet and toast for 5 minutes, mix, and toast again for another 5 minutes, until lightly toasted. Transfer toasted oat mixture to a large bowl.3 ½ cups old-fashioned rolled oats, ½ cup pecans
- Line an 8×8 square baking dish with parchment paper. Set aside.
- Cook honey, sugar, butter in a small saucepan over medium-low heat, stirring frequently, until sugar is fully dissolved (about 3-5 minutes). Remove from heat, stir in salt, vanilla, and cinnamon.6 tbsp honey, 6 tbsp light brown sugar, ⅓ cup unsalted butter, ¼ teaspoon salt, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon
- Add honey mixture and raisins to oat mixture and toss until well combined. Transfer mixture to the prepared dish and press firmly into an even layer.1 cup raisins
- Place in the refrigerator to chill for at least 2 hours. Lift the granola out of the dish using the liner and remove the paper. Slice into 12 individual bars.
Notes
- Store granola bars in an airtight container in the refrigerator for up to 1 week.
- Freezer: For longer storage, wrap individual bars in parchment or plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months.
- To serve: Let frozen bars thaw in the refrigerator or at room temperature for a little while before eating.
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Such a great easy to make snack!