Iced Oatmeal Cookie Bars Recipe

ByLily
Jump to Recipe· 4.9 from 10 reviews

If you’re on the hunt for a cozy, sweet treat that feels like a warm hug in every bite, I’ve got just the thing for you. This Iced Oatmeal Cookie Bars Recipe is a game changer—soft, chewy, with that perfect cinnamon-spiced oatmeal texture, all topped with a simple, dreamy vanilla icing. Trust me, once you make these bars, they’ll quickly become your go-to comfort snack or potluck star. So, let me walk you through exactly how to nail them every single time!

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Why This Recipe Works

  • Perfect Texture: The oats are pulsed just enough to soften but not turn into flour, giving the bars a chewy bite with a little heartiness.
  • Balanced Sweetness: Using both brown and granulated sugars adds moisture and caramel depth, making these bars anything but boring.
  • Simple Yet Flavorful Icing: The vanilla glaze isn’t too sweet, just enough to add a creamy finish without overpowering.
  • Easy Prep and Baking: This recipe comes together quickly, and baking time is short, so you’re rewarded fast with a delicious homemade treat.
Iced Oatmeal Cookie Bars, oatmeal cookie bars, chewy oatmeal bars, cinnamon oatmeal dessert, easy oatmeal treats - The image shows nine square pieces of a light brown cake arranged in a 3x3 grid on a white marbled surface. Each piece is thick and topped with a smooth, glossy white icing that covers the entire top layer but is slightly uneven, with some small holes and cracks revealing the cake underneath. The edges between the squares are cleanly cut, showing the dense texture of the cake layers below the shiny icing. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Iced Oatmeal Cookie Bars Recipe is all about simple pantry ingredients that harmonize beautifully. Each one plays a role—not just for flavor, but for texture and moisture. Here’s a little insight to help you shop smarter and bake with confidence.

Iced Oatmeal Cookie Bars, oatmeal cookie bars, chewy oatmeal bars, cinnamon oatmeal dessert, easy oatmeal treats - Flat lay of a small mound of old fashioned oats, a small white ceramic bowl of melted unsalted butter, a small white bowl of all-purpose flour, a small white bowl with ground cinnamon, a small white bowl with baking soda, a few grains of coarse salt scattered near a small white bowl, a small white bowl of granulated sugar, a small white bowl of packed light brown sugar, one whole uncracked large brown egg, a small white bowl of golden molasses, a small white bowl of powdered sugar, a small white bowl of whole milk, and a small white bowl with clear vanilla extract, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Unsalted Butter: Melting it brings a richer flavor and helps the sugars blend smoothly for that sandy texture before you add the egg.
  • Old Fashioned Oats: Pulsed to smaller bits gives the bars their chewy, hearty character without being gritty or floury.
  • All-Purpose Flour: The base that holds everything together, spooned and leveled for accuracy to avoid tough bars.
  • Baking Soda: Provides just the right lift to keep the bars from turning dense.
  • Cinnamon: A warm hug of spice that’s classic in oatmeal cookies—and impossible to skip here.
  • Salt: Balances sweetness and enhances all those warm spices.
  • Granulated Sugar & Light Brown Sugar: The combo gives moisture, depth, and just the right sweetness.
  • Large Egg: Helps bind everything together and adds richness.
  • Vanilla Extract: The essential flavor booster that rounds out the spices and sugars.
  • Molasses (or Honey): Adds a subtle molasses warmth and keeps the bars soft longer.
  • Powdered Sugar (for icing): Creates a smooth, sweet glaze that dries soft but firm.
  • Whole Milk (for icing): Thins the powdered sugar just enough for easy spreading without runoff.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Iced Oatmeal Cookie Bars Recipe is how easy it is to make it your own. I’ve tried a few tweaks here and there, and honestly, it’s fun to play with add-ins or swap out a few things to suit whatever mood or occasion you’re baking for.

  • Add-Ins: I often toss in a handful of raisins, toasted pecans, or even mini chocolate chips for a little extra texture and surprise flavors. It makes the bars feel extra homemade and thoughtful.
  • Molasses Substitute: If you don’t have molasses, honey works beautifully. It’s a bit lighter but still adds that subtle depth I adore.
  • Gluten-Free Version: Try swapping the all-purpose flour for a gluten-free blend—just be sure it’s a one-to-one measure so you get the same texture.
  • Adjusting Sweetness: If you like your bars a touch less sweet, feel free to reduce the powdered sugar in the icing or skip it altogether.

Step-by-Step: How I Make Iced Oatmeal Cookie Bars Recipe

Step 1: Prep Your Pan and Pulse the Oats

First, preheat your oven to 350°F. Line an 8×8 inch pan with parchment paper—this little step makes clean-up a breeze and ensures easy removal of your bars. Then, pulse the oats in your food processor just a few times until they’re chopped into smaller pieces, but don’t overdo it! You want texture, not oat flour. Trust me, this step really helps with the perfect chewy bite.

Step 2: Mix Dry Ingredients

In a separate bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Mixing these first will help your batter come together smoothly and make sure those spices distribute evenly—worth the extra minute!

Step 3: Combine Butter and Sugars

Next, melt your butter and let it cool for about 10 minutes. When it’s just warm, mix in the granulated sugar and brown sugar. This creates a slightly sandy texture that’s key for these bars’ tenderness. Don’t skip mixing for a full minute—you’re building flavor and texture here.

Step 4: Add the Egg, Vanilla, and Molasses

Beat in your egg, vanilla, and molasses until it’s all combined and glossy. This mixture smells incredible, and honestly, sometimes I sneak a little taste here—don’t judge me!

Step 5: Fold in Dry Ingredients and Bake

Carefully fold in your dry ingredients with a spatula or wooden spoon, mixing just until you don’t see flour anymore. Over mixing can lead to tough bars, so patience here pays off. Spread the dough evenly into your pan and bake for 20 to 24 minutes until the edges look set and golden brown. Keep an eye past 20 minutes; you want soft edges, not crisp or dry.

Step 6: Cool Completely Before Icing

This step is so important! Let your bars cool in the pan for at least 1 to 2 hours until they’re room temperature and cool to the touch. If you try to ice them too soon, the glaze will melt and slide off. I usually pop mine by a window for a bit of fresh air to speed things up.

Step 7: Whip Up the Vanilla Icing

Whisk your sifted powdered sugar, 1 tablespoon of milk, and vanilla until smooth and thick but spreadable. If it feels too runny, add a little more powdered sugar—one tablespoon at a time. This glaze should gently coat your bars, leaving patches of cookie peeking through. Spread it evenly and let it set before slicing.

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Tips from My Kitchen

  • Don’t Overpulse the Oats: I learned the hard way that too much grinding makes the bars gummy—just a few pulses is perfect.
  • Use Room Temperature Egg: It blends better with the butter and sugars, giving a smoother batter.
  • Watch Your Bake Time: Bars can quickly go from soft to dry, so I start checking at 20 minutes and look for golden edges.
  • Cool Before Icing: Resist the urge to frost while warm to keep that beautiful glaze from melting away.

How to Serve Iced Oatmeal Cookie Bars Recipe

Iced Oatmeal Cookie Bars, oatmeal cookie bars, chewy oatmeal bars, cinnamon oatmeal dessert, easy oatmeal treats - The image shows many square bars stacked closely together, each bar having two visible layers. The bottom layer is a light brown, crumbly, and textured base that looks like a oat or cookie mixture. The top layer is a shiny white icing that spreads unevenly across the surface, with some areas thicker and others showing the brown base underneath. The bars look soft but firm, with rough edges and a slightly grainy texture. The whole setup is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually leave these bars simple, but when I want to add a little flare, a light sprinkle of cinnamon or a few toasted chopped nuts right after icing adds a lovely touch. Sometimes, I even throw on some finely shredded coconut for extra texture. It’s all about what feels right for your occasion.

Side Dishes

These bars go great alongside a steaming cup of coffee or chai tea if you’re having them as an afternoon snack. I’ve even served them with fresh fruit salad to balance their sweetness for brunch gatherings—such a crowd-pleaser!

Creative Ways to Present

For a special occasion, I like to cut these bars into festive shapes using cookie cutters once iced, or layer them on a pretty platter with edible flowers and fresh berries. It makes the humble oatmeal bar feel like a real showstopper!

Make Ahead and Storage

Storing Leftovers

I store mine in an airtight container at room temperature, and they stay perfect for up to four days. The bars stay nice and soft, and the icing holds up well if you keep them covered—just don’t leave them out too long in a hot kitchen.

Freezing

When I want to freeze these bars, I wait until they’re completely cooled, then slice and freeze them without icing. The icing is easy to add fresh after thawing, and this method keeps the bars soft and fresh-tasting for up to three months.

Reheating

To reheat, I pop an individual bar in the microwave for about 10 seconds which brings back that fresh-baked warmth and soft texture. If it has icing, I recommend reheating before icing for the best results.

FAQs

  1. Can I use quick oats instead of old fashioned oats in this recipe?

    While you can substitute quick oats, I recommend sticking with old fashioned oats pulsed slightly for texture. Quick oats will make the bars softer and denser, possibly losing that satisfying chewiness you want in this recipe.

  2. Is it necessary to use molasses in the recipe?

    Molasses adds a subtle, rich flavor and extra moisture, but honey is a great substitute if you don’t have molasses on hand. You can also leave it out, but expect a slight difference in taste and texture.

  3. How thick should the icing be for spreading?

    The icing should be thick enough to hold its shape when spread but soft enough to spread easily without tearing the bar’s surface. Adjust by adding powdered sugar or milk one tablespoon at a time until you reach this consistency.

  4. Can I make the bars ahead of time for a party?

    Absolutely! These bars actually taste better the next day once flavors have melded. Just bake, cool completely, ice the day of your event, and store in an airtight container until serving.

Final Thoughts

These Iced Oatmeal Cookie Bars Recipe are one of those recipes I keep coming back to when I want something comforting yet surprisingly easy to whip up. I love how versatile they are—you can dress them up or keep them simple, and they always feel like a little celebration in every bite. I really hope you give these bars a try and enjoy sharing them as much as I do. Happy baking, friend!

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Iced Oatmeal Cookie Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 10 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 24 minutes
  • Total Time: 39 minutes
  • Yield: 16 squares
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Deliciously soft and chewy Iced Oatmeal Cookie Bars with a sweet vanilla icing glaze. These bars combine old fashioned oats with warm spices and are topped with a smooth vanilla icing, making a perfect treat for any occasion.

Ingredients

Units Scale

Cookie Bars

  • 1/2 cup (113 g) unsalted butter, melted and slightly cooled
  • 1 cup (95 g) old fashioned oats
  • 1 cup plus 2 tablespoons (140 g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla
  • 1 tablespoon molasses (or honey)

Vanilla Icing

  • 1/2 cup (60 g) powdered sugar, sifted
  • 1 to 2 tablespoons whole milk
  • 1/4 teaspoon vanilla

Instructions

  1. Preheat and Prepare: Preheat oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper and set aside.
  2. Prepare Oats: Melt the butter and transfer it to a medium bowl to cool for about 10 minutes. Meanwhile, pulse the oats in a food processor until cut into smaller bits, but not to flour consistency.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the pulsed oats, all-purpose flour, baking soda, cinnamon, and salt. Set aside.
  4. Combine Butter and Sugars: To the cooled melted butter, add granulated sugar and brown sugar. Mix on low speed or whisk vigorously for 1 minute until mixture resembles wet sand.
  5. Add Wet Ingredients: Add the egg, vanilla, and molasses to the butter and sugar mixture. Mix until well combined.
  6. Incorporate Dry Ingredients: Fold the dry ingredients into the wet mixture using a spatula or wooden spoon just until flour is incorporated. Avoid overmixing to keep bars tender.
  7. Bake: Transfer the dough evenly into the prepared pan and bake for 24 minutes or until edges are set and top is golden brown. Avoid overbaking to prevent dryness.
  8. Cool: Remove from oven and cool bars in the pan on a wire rack for 1 to 2 hours until room temperature and cool to touch before icing.
  9. Make Icing: In a medium bowl, whisk together powdered sugar, 1 tablespoon milk, and vanilla until smooth and thick. Add extra milk one teaspoon at a time if needed to reach desired consistency.
  10. Ice Bars: Spoon and spread icing evenly over the cooled bars, allowing parts of the cookie to show through.
  11. Set and Serve: Allow icing to set completely before slicing into 16 squares and serving.

Notes

  • Store bars tightly covered at room temperature for up to 4 days.
  • For longer storage, freeze bars completely cooled and without icing for up to 3 months. Thaw at room temperature before adding icing.
  • Ensure bars are completely cool before icing to prevent melting.
  • Can substitute molasses with honey for a slightly different flavor.

Nutrition

  • Serving Size: 1 square
  • Calories: 180 kcal
  • Sugar: 14 g
  • Sodium: 130 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 30 mg

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