The Very Best Oatmeal Raisin Bars

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

Hi, guys!

Back in 2008, just a few months after starting CNC, I created this recipe for Oatmeal Raisin Bars. That was more than 8 years ago, and I still make these bars over and over again. They’re truly a go-to recipe, and I often bring them to parties and other get-togethers because they’re super easy to make, don’t require a ton of ingredients, always turn out well, and everyone loves them!


And I especially love that these bars are totally customizable by swapping out the raisins for chocolate chips, dried cranberries, butterscotch chips (omg, so good!!), or adding shredded coconut, chopped nuts, sprinkles, or whatever else your little heart desires.


Basically, the oatmeal bar base is the best thing ever and works well with just about any ingredient additions. The options are truly endless, and I hope this recipe becomes a favorite in your home, too!

The Best Oatmeal Raisin Bars

The Very Best Oatmeal Raisin Bars

Makes 9 bars Macros: 15F/38C/5P


  • 2 cups rolled or quick oats
  • 3/4 cup oat (or all-purpose flour)
  • 1/2 cup packed brown sugar
  • 1/2 cup unflavored coconut cooking oil (or canola or vegetable oil)
  • 2 eggs
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 3/4 cup raisins (or whatever delicious ingredient you’d like to add)
  • Directions:


  1. Preheat oven to 350 degrees. Spray 8-inch square baking dish with non-stick cooking spray.
  2. In a large mixing bowl, combine above ingredients until smooth.
  3. Spread batter in prepared baking dish and bake for approximately 25-30 minutes until bars are cooked all the way through.
  4. Let bars cool completely in pan before cutting.




  1. I made these tonight! Added 2 scoops of SFH pure vanilla and a half cup of milk. I think I found my new breakfast bar.

  2. I saw these in my bloglovin email this morning and made them. Love love love them. I gave whole wheat flour and a little less sugar and a little less raisins then baked for 15 minutes after pressing into my greased muffin tin. They’re sooo good. Do they freeze well? And how long will they keep in the fridge? I’m thinking of making a huge batch and freezing because I’m 9 months pregnant and anticipate I’ll want something for the upcoming middle of the night feeding marathons. Thanks for the keeper

  3. Oh they look great! Think I might have to start baking some nice snacks for myself. I like flapjack but they’re always so much better when you’ve baked them yourself!

Leave a Reply

Your email address will not be published.


Join the community!

Get recipes, workouts. and discounts straight to your inbox for FREE!
© 2022 Carrots ‘N’ Cake. All Rights Reserved | An Elite CafeMedia Food Publisher | Funnel Build & Design by: Maria Filipina Co.