Oat, Raisin, and Nut Bars

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Photo by Raymond Hom
Oat, Raisin, and Nut Bars 3.1 175 5 1
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  • Makes 15 bars
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    Nutritional Information

    Per Serving

    • Calories 204 calories
    • Fat 11 g
    • Sat Fat 5 g
    • Cholesterol 17 mg
    • Sodium 111 mg
    • Protein 3 g
    • Carbohydrate 25 g
    • Sugar 12 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 22 mg

Heat oven to 325° F. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil; butter the foil.

In a medium bowl, stir together the oats, flour, baking soda, cinnamon, and salt.

In a large bowl, using a wooden spoon, mix together the butter, sugar, and vanilla until creamy. Stir in the oat mixture, raisins, and nuts until combined.

Ingredients

  1. Check 8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan
  2. Check 2 cups old-fashioned rolled oats (not quick-cooking)
  3. Check 1/2 cup all-purpose flour, spooned and leveled
  4. Check 1/2 teaspoon baking soda
  5. Check 1/2 teaspoon ground cinnamon
  6. Check 1/2 teaspoon kosher salt
  7. Check 1/2 cup packed light brown sugar
  8. Check 1 teaspoon pure vanilla extract
  9. Check 1/2 cup raisins
  10. Check 1/2 cup unsalted mixed nuts, such as walnuts and almonds, roughly chopped
  11. Check 2 ounces semisweet chocolate, chopped

Directions

  1. Heat oven to 325° F. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil; butter the foil.
  2. In a medium bowl, stir together the oats, flour, baking soda, cinnamon, and salt.
  3. In a large bowl, using a wooden spoon, mix together the butter, sugar, and vanilla until creamy. Stir in the oat mixture, raisins, and nuts until combined.
  4. Press the oat-butter mixture evenly into the prepared pan. Bake until the edges are golden, 18 to 20 minutes. While still warm, cut into 15 bars. Let cool completely in the pan.
  5. Meanwhile, in a double boiler or a medium heatproof bowl set over (not in) a saucepan of simmering water, melt the chocolate, stirring often, until smooth. Drizzle over the cooled bars and chill until set, 15 to 20 minutes.
  6. Storage suggestion: Keep the bars at room temperature, individually wrapped or between sheets of wax paper in an airtight container, for up to 5 days.