These Oatmeal Granola Bars capture the flavor of an iced oatmeal cookie in a healthier, no-bake snack. They’re soft, chewy, and easy to make — perfect for lunchboxes or an on-the-go treat.
Other granola bar ideas to try include Chewy Granola Bars with miniature M&M’s, Chocolate Granola Bars made with three types of chocolate, or Homemade Granola Bars with almonds and chocolate chips.
Oatmeal Granola Bars
Clif® Kid Z bars are a popular store-bought option because they’re soft and cookie-like, but they can be expensive. These homemade bars are inspired by that flavor profile and finished with a white chocolate glaze for the classic iced oatmeal cookie taste. They’re made with wholesome ingredients and don’t require baking.
How To Make Granola Bars With Oatmeal
- Prep: Line an 8×8-inch pan with parchment, leaving an overhang to lift the bars out easily.
- Blend oats: Process 1 cup of old-fashioned oats until they resemble a fine flour for a smooth texture.
- Make date paste: Chop and blend the dates into a thick paste. If dates are firm, soak briefly in hot water to soften before blending.
- Combine: Mix the date paste with oat flour, almond butter, maple syrup, vanilla, salt, cinnamon, and the remaining oats.
- Press and chill: Press the mixture firmly and evenly into the prepared pan and refrigerate for at least one hour to set.
- Make glaze: Melt white chocolate chips with coconut oil, then stir in vanilla, powdered sugar, and a little milk to create a thick glaze.
- Finish: Drizzle the glaze over the chilled bars, return to the fridge until set (about 20 minutes), then cut into bars with a sharp knife.
Oatmeal Granola Bars Tools Needed
- High-powered blender: To turn oats into flour and to make a smooth date paste, a strong blender (Vitamix or Blendtec) is helpful.
- Hand mixer or stand mixer: A mixer makes it easier to combine the sticky ingredients evenly.
- 8×8-inch baking pan: Fits this recipe perfectly. Line it with parchment for easy removal.
- Optional tools: A firm spatula for scraping and pressing the mixture, and a sharp knife for clean cutting.
Oatmeal Granola Bar Ingredients
These ingredients determine the texture and flavor of the bars:
- Old-fashioned oats: Half are blended into oat flour and half remain whole for chew and structure.
- Deglet Noor dates: Provide natural sweetness and chewiness. If dates are dry, soak briefly in hot water before using.
- Almond butter: Adds richness, binding power, and protein. Use a slow-roasted, lightly salted variety for best flavor.
- Pure maple syrup: A natural sweetener that adds flavor and helps bind the bars — not the same as pancake syrup.
- Vanilla extract: Enhances the cookie-like flavor.
- Salt: Balances sweetness and rounds out flavors.
- Cinnamon: Key for the classic oatmeal cookie profile.
Quick Tip
What makes granola bars stick together? Sticky binders like almond butter, maple syrup, and blended dates hold the bars together and give them a chewy texture.
Oatmeal Granola Bar Tips
- Use old-fashioned oats: Quick oats or steel-cut oats will change the texture and won’t yield the same results.
- Stick to key ingredients: Substitutions like honey for maple syrup or peanut butter for almond butter may change texture and binding; this recipe is precise for best results.
- Cut with a sharp knife: Remove the chilled block using the parchment overhang and slice with a large, sharp knife for clean edges.
- Make gluten-free: The recipe is naturally gluten-free if you verify oats and other ingredients are certified gluten-free.
Storage
Granola Bars With Oatmeal Storage
After the bars set, wrap each one in plastic wrap and store in an airtight container or resealable bag in the refrigerator for up to one week—convenient for quick snacks.
To freeze: Place bars on a lined tray and freeze until firm (1–2 hours), then wrap individually and store in an airtight bag or container for up to six months.
To thaw: Let bars sit at room temperature for about 30 minutes or microwave for 10–15 seconds.
More Nutritious Snacks
- Trail Mix with several variations
- Oatmeal Energy Balls with coconut and chocolate
- Chocolate Chia Seed Pudding, naturally sweetened
- Almond Granola with coconut flakes
- Overnight Oats with multiple flavor options
Quick Tip
Press the mixture firmly into the pan — the tighter you pack it, the better the bars will hold together after chilling.
Oatmeal Cookie Granola Bars
Equipment
- 8 x 8-inch baking pan
- Parchment paper or aluminum foil
- High-powered blender
- Hand mixer or stand mixer
Ingredients
- 2-3/4 cups old-fashioned oats, divided
- 1 cup Deglet Noor dates, pitted
- 1/3 cup roasted and salted almond butter
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 tablespoons white chocolate chips
- 1 teaspoon coconut oil
- 1/4 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 1–2 teaspoons milk (plant-based works well)
Instructions
- Line an 8×8 pan with parchment or foil, leaving an overhang.
- Blend 1 cup (about 105g) of the oats into a fine flour in a high-powered blender. Transfer to a large bowl.
- Prepare dates: if needed, soak briefly in boiling water to soften, then pit and coarsely chop. Blend the chopped dates until they form a thick paste, scraping the blender as needed, and add to the oat flour.
- Add almond butter, maple syrup, vanilla, salt, cinnamon, and the remaining 1-3/4 cups (about 178g) of oats to the bowl.
- Use a hand mixer or stand mixer to combine until evenly mixed. The mixture will be sticky but will firm up in the fridge.
- Press the mixture firmly and evenly into the prepared pan. Cover and chill in the refrigerator for at least one hour.
- Make the glaze by combining white chocolate chips and coconut oil, microwaving in short bursts and stirring until smooth. Stir in vanilla, powdered sugar, and milk until a thick frosting forms. Transfer to a small bag, snip a corner, and drizzle over the chilled bars. Return to the fridge until the glaze sets, about 20 minutes.
- Lift the chilled block from the pan using the parchment overhang and cut into 12 bars with a sharp knife. Wrap individually or store in an airtight container in the fridge.
Recipe Notes
Dates: For a smooth paste use fresh, soft dates or soak firmer dates in boiling water for a few minutes, then drain and pat dry before blending. Check for any remaining pits.
Almond butter: Choose a slow-roasted, lightly salted almond butter you enjoy eating by the spoonful for best flavor.
Maple syrup: Use pure maple syrup for flavor and proper stickiness; pancake syrups made from corn syrup will not give the same result.
Storage: Wrap bars individually and refrigerate up to one week, or freeze for longer storage.
Nutrition
Calories: 217 kcal |
Carbohydrates: 38 g |
Protein: 4 g |
Fat: 6 g |
Fiber: 4 g |
Sugar: 22 g
Nutrition information is an approximation.