Whip up this easy and healthy oatmeal cookie bar recipe-chewy, golden brown, and packed with chocolate chips for a perfect treat!
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If you love cookies but don't always feel like scooping out individual cookies, this oatmeal cookie bar recipe is the perfect solution. These chewy oatmeal cookie bars are baked in bar form, so you only need to press the cookie dough into a prepared baking pan, bake, slice, and enjoy. They're wholesome, easy to make, and a healthier spin on a classic recipe-ideal for when your sweet tooth calls!
Ingredients
One of the best parts about this oatmeal cookie bar recipe is that it uses simple ingredients you probably already have in your cupboard. Quick oats or old-fashioned oats form the base, giving the bars that chewy texture we all love in oatmeal chocolate chip cookies. Peanut butter or almond butter adds protein and richness, while maple syrup brings natural sweetness.
Using whole wheat flour instead of plain purpose flour gives these healthy oatmeal cookie bars extra fibre, while vanilla extract and a hint of cinnamon enhance the flavour. You can add different types of vegan chocolate-dark chocolate chips, milk chocolate chips, or even butterscotch chips-for good measure. Once baked to golden brown, they're easy to store in an airtight container or wrapped in plastic wrap, ready to grab for a quick treat during the week.
You will need...
- neutral oil (canola, sunflower, vegetable)
- light brown sugar
- unsweetened applesauce
- vanilla extract
- pumpkin pie or apple pie spice blend
- salt
- oat flour
- baking powder
- chopped pecans
- rolled oats
- dried cranberries
For exact quantities see the recipe card below.
Instructions
Preheat oven to 350°F/175C. Line a 9" x 13"/ 23cm x 33cm baking pan with parchment (or grease well).
In a large bowl, combine oil, sugar, and applesauce. Whisk or beat with a hand mixer until fully emulsified (no obvious oil floating at the edges).
Whisk in the vanilla, spice blend, and salt.
Add the oat flour and baking soda. Stir until completely smooth (oat flour likes to form hidden clumps).
Fold in the oats, cranberries, and chopped pecans.
Scoop into prepared pan and spread in an even layer. As the mixture is very thick, this is easier to do if placed in dollops.
Bake for 23-25 minutes until golden brown and puffy and firm on the edges and does move much in the center if tilted. Remove from oven and allow to cool for at least 30 minutes before cutting into 24 pieces.
For best results wait until completely cool to cut. For very clean lines, freeze before cutting and use a serrated knife to cut. Bring to room temperature before eating.
Store at room temperature in an airtight container for up to 3 days or in the freezer for 1 month. Bring to room temperature before eating.
Substitutions and Variations
The beauty of an easy cookie bar recipe is how adaptable it is:
- Nut-free option: Swap peanut butter for sunflower seed butter.
- Gluten-free: Use certified gluten-free rolled oats and substitute flour with almond flour or oat flour.
- Sugar swaps: Use coconut sugar or dark brown sugar instead of white sugar for a deeper flavour.
- Add-ins: Try vegan white chocolate chips, chocolate chunks, or even dried fruit for a different spin.
Serving Suggestions
These chewy oatmeal cookie bars are a great treat on their own, but you can also:
- Serve warm with a scoop of vegan vanilla ice cream for an easy dessert.
- Drizzle melted vegan chocolate over cooled bars for extra indulgence.
- Pack them into lunchboxes-stored in an airtight container, they'll stay fresh for several days.
- Slice into small squares and serve alongside coffee for a healthier alternative to sugar cookie bars or snickerdoodle bars.
📖 Recipe
Easy and Healthy Loaded Oatmeal Cookie Bar Recipe
- Total Time: 35 minutes
- Yield: 24 bars 1x
- Diet: Vegan
Description
Whip up this easy and healthy oatmeal cookie bar recipe-chewy, golden brown, and packed with chocolate chips for a perfect treat!
Ingredients
150 ml neutral oil (canola, sunflower, vegetable)
255 g light brown sugar
120 ml unsweetened applesauce
1 teaspoon vanilla extract
1 teaspoon pumpkin pie or apple pie spice blend
½ teaspoon salt
240g oat flour
1 teaspoon baking powder
180 g chopped pecans
225 g rolled oats
115 g dried cranberries
Instructions
Preheat oven to 350°F/175C. Line a 9" x 13"/ 23cm x 33cm baking pan with parchment (or grease well).
In a large bowl, combine oil, sugar, and applesauce. Whisk or beat with a hand mixer until fully emulsified (no obvious oil floating at the edges).
Whisk in the vanilla, spice blend, and salt.
Add the oat flour and baking soda. Stir until completely smooth (oat flour likes to form hidden clumps).
Fold in the oats, cranberries, and chopped pecans.
Scoop into prepared pan and spread in an even layer. As the mixture is very thick, this is easier to do if placed in dollops.
Bake for 23-25 minutes until golden brown and puffy and firm on the edges and does move much in the center if tilted. Remove from oven and allow to cool for at least 30 minutes before cutting into 24 pieces.
For best results wait until completely cool to cut. For very clean lines, freeze before cutting and use a serrated knife to cut. Bring to room temperature before eating.
Store at room temperature in an airtight container for up to 3 days or in the freezer for 1 month. Bring to room temperature before eating.
Notes
Loaded vegan oatmeal cookie bars with naturally gluten free oat flour and lots of add-ins for a tasty energy boost and fiber-filled treat. Soft and chewy bars with crispy tops and edges are similar to a thick oatmeal cookie, but packed with even more dried fruit (cranberries) and nuts (pecans). A sweet treat that's a portable bowl of brown sugar sweetened oatmeal for on the go breakfast or snacks. They can be dressed up with chocolate chips or left as is for an easy lunch box treat.
Oil choice: Any oil will work in this recipe. The best choices are very neutral flavoured oils like canola, sunflower, or vegetable. Coconut oil will strongly flavour the bars.
Spice blend: Instead of a particular blend, you can use ½ tsp/1g cinnamon with ¼ tsp/ ½ g ginger and ¼ tsp/ ½ g nutmeg.
Apple sauce: This is both the binding agent and liquid in the bars, much as eggs would be. The pectin in apples acts as the binding agent to provide structure to the bars. Substituting mashed banana will give it a very banana flavour and a more cake-like texture.
Nuts and fruits variations: All add-ins (besides oats) should come to a volume of no more than 2 ½ cups. Mix and match slivered almonds, walnuts, dried cherries or blueberries, and chocolate chips. Sunflower and pumpkin seeds can also be used. Larger dried fruits like apricots, dates, peaches, or pears should be chopped small.
This oatmeal cookie bar recipe is a simple, step-by-step guide to making healthy oatmeal cookie bars with a chewy texture and plenty of flavour. Whether you load them with chocolate chip oatmeal bars, white chocolate chips, or your favorite add-ins, they're bound to become one of your favorite recipes. Next time you're craving cookies, skip the hassle of scooping individual cookies and bake these easy cookie bars instead-you'll have delicious bars in no time!
FAQ's
Can I use quick oats instead of old-fashioned oats?
Yes, both work well. Quick oats give a softer texture, while old-fashioned oats create chewier oatmeal chocolate chip cookie bars.
Do I need a stand mixer with a paddle attachment?
No, a large mixing bowl and an electric mixer work perfectly, but if you have a stand mixer, it makes creaming butter and mixing wet ingredients easier.
How do I store oatmeal cookie bars?
Once cooled, keep them in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Can I bake these in a different pan size?
A standard 9x13-inch pan is best, but you can halve the recipe and bake in an 8x8-inch pan. Just keep an eye on the baking time with a quick peek to avoid overbaking.
How do I know when the bars are done?
They should be golden brown around the edges and slightly soft in the centre. They'll firm up as they cool.
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