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–+ servings

Cinnamon Oatmeal Raisin Bars

These soft, chewy oatmeal raisin bars are a wholesome grab-and-go snack or dessert, made with yogurt for a lighter crumb.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 1
Course: Baking, Desserts
Cuisine: American
Calories: 114
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup white whole wheat flour or use a 50/50 mix of white whole wheat and all purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3/4 cup packed light brown sugar
  • 1/4 cup nonfat plain or vanilla yogurt
  • 2 tablespoons canola oil or another neutral oil like corn oil
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/3 cups old fashioned rolled oats quick cooking oats will also work
  • 1 cup raisins regular or golden raisins both work well

Method
 

  1. Preheat the oven to 375 degrees F. Line a 9 by 13 inch baking pan with parchment paper or aluminum foil, or lightly coat it with cooking spray. If using paper, a small dab of butter on the pan will help hold it in place.
  2. In a small bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
  3. In a large bowl, whisk the brown sugar, yogurt, oil, egg, and vanilla until smooth. Pour in the flour mixture and stir until just combined.
  4. Fold the oats and raisins into the batter until they are evenly distributed. The dough will be thick and somewhat sticky.
  5. Scrape the dough into the prepared pan and press it into an even layer using a silicone spatula or lightly moistened fingertips.
  6. Bake for 15 to 18 minutes, until lightly browned on top and the center feels firm when gently pressed. Take care not to over bake. Let cool completely in the pan, then lift out using the parchment or foil and cut into 20 bars.

Nutrition

Calories: 114kcalCarbohydrates: 23gProtein: 2.2gFat: 2.2gSaturated Fat: 0.3gCholesterol: 10mgSodium: 68mgFiber: 1.7gSugar: 13g

Notes

For a cakey, muffin bar style texture, add one extra egg to the batter.
To make them noticeably sweeter, stir in an extra 2 or 3 tablespoons of brown sugar.
Store the bars in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.
Old fashioned oats give the chewiest texture while quick oats create a softer, more uniform crumb.
If you use regular whole wheat flour instead of white whole wheat, the bars will be a bit heartier and denser.
Lightly spray your knife with cooking spray before slicing to get clean, neat edges.
These bars are great for packed lunches, a quick breakfast, or an after dinner dessert with a cup of tea.

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