Iced Oatmeal Cookie Bars Recipe

BySarah
Jump to Recipe· 4.5 from 32 reviews

If you’re anything like me and love the cozy, comforting flavors of oatmeal cookies combined with a sweet vanilla glaze, you’re going to adore this Iced Oatmeal Cookie Bars Recipe. It’s one of those recipes you’ll want to keep on hand for unexpected guests, afternoon coffee breaks, or just whenever you need a little homemade sweetness. Trust me, once you try these bars, their soft, chewy texture with that perfectly drizzled icing will have you coming back for more!

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Why This Recipe Works

  • Perfect Texture: The oats are pulsed just enough to add chewiness without turning to flour, keeping that lovely hearty bite.
  • Balanced Sweetness: The combo of granulated and brown sugars, plus molasses, adds depth & natural moisture.
  • Simple Vanilla Icing: The smooth glaze isn’t overly sweet and adds just the right touch to finish these bars.
  • Easy Prep & Cleanup: Made in one bowl (and a processor!), this recipe fits perfectly in an 8×8 pan for minimal mess.
Iced Oatmeal Cookie Bars, oatmeal cookie bars with icing, chewy oatmeal dessert bars, vanilla glazed oatmeal bars, easy oatmeal cookie bar recipe - 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

Every ingredient here plays its part to create the perfect balance of flavor and texture. When shopping, try to pick quality oats and fresh molasses or honey for that subtle depth. And don’t skip the vanilla — it really brings everything together.

Iced Oatmeal Cookie Bars, oatmeal cookie bars with icing, chewy oatmeal dessert bars, vanilla glazed oatmeal bars, easy oatmeal cookie bar recipe - 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: Provides richness and a tender crumb; melting it cools slightly to keep the sugars from melting prematurely.
  • Old Fashioned Oats: Offers texture and chew; pulsing prevents a gritty bite but keeps the oats intact.
  • All-Purpose Flour: Gives structure; spoon it into your measuring cup to avoid packing it too dense.
  • Baking Soda: Helps bars rise evenly while keeping them tender.
  • Cinnamon: Adds warmth and complements the oats beautifully.
  • Salt: Balances sweetness and enhances flavors.
  • Granulated Sugar: Provides sweetness and a little crunch.
  • Light Brown Sugar: Adds moisture and a hint of caramel flavor.
  • Egg: Binds everything together and adds moisture.
  • Vanilla Extract: Rounds out and deepens the flavor profile.
  • Molasses (or Honey): Contributes a subtle molasses note and extra chewiness.
  • Powdered Sugar (for icing): Makes a silky and smooth icing when combined with milk and vanilla.
  • Whole Milk (for icing): Balances the powdered sugar to the right consistency.
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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.

Tweak to Your Taste

I love experimenting with this Iced Oatmeal Cookie Bars Recipe by adding little touches that suit the season or my mood. Don’t be shy—these bars are forgiving and happily adapt to your personal preferences.

  • Add-ins: Toss in a handful of raisins, chopped nuts, or shredded coconut like I do sometimes for added texture and flavor.
  • Sweetener Swap: Occasionally, I use honey instead of molasses—it creates a milder flavor if you prefer less depth.
  • Spice It Up: Beyond cinnamon, you could mix in nutmeg or ginger for a little extra warmth during fall or winter.
  • Gluten-Free: I’ve had success swapping the all-purpose flour for a gluten-free blend; just make sure it has xanthan gum for structure.

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

Step 1: Prep your pan and melt the butter

Start by preheating your oven to 350°F and lining an 8×8 inch baking pan with parchment paper. I like to let the parchment hang over the sides to make removing the bars easier later. Then, melt the butter until just fully liquid, and let it cool for around 10 minutes so it doesn’t cook the egg or sugar when you mix it.

Step 2: Pulse the oats and mix dry ingredients

Pop the oats into a food processor and pulse a few times until they’re broken down slightly but still hold some texture—I usually count about 5 quick pulses. In a separate bowl, whisk together these chopped oats with flour, baking soda, cinnamon, and salt. This step makes sure everything is evenly distributed.

Step 3: Combine sugars, butter, and wet ingredients

Add granulated and brown sugar to the melted butter and mix on low speed or with a whisk until the mixture feels like wet sand—about a minute. Then beat in the egg, vanilla, and molasses until everything is smooth and well combined. This ensures the sugars are well incorporated for even sweetness.

Step 4: Fold in the dry ingredients and bake

Gently fold the dry ingredients into the wet until just combined. Be careful not to overmix; overworking the dough makes the bars tough. Scoop the dough into your lined pan and smooth it out with a spatula. Bake for 20–24 minutes until the edges are set and the top is a warm golden brown. Remember, it’s better to slightly underbake than overbake here to keep them moist.

Step 5: Cool completely before icing

Remove the pan from the oven and let the bars cool in the pan on a rack for 1 to 2 hours until completely cool to the touch. This step is key because if the bars are warm, the icing will melt and slide off instead of setting nicely.

Step 6: Mix and spread the vanilla icing

Whisk together the powdered sugar, vanilla, and one tablespoon of milk until thick but spreadable; add more milk or powdered sugar as needed. Then, spoon the icing over the bars, letting little bits of the cookie peek through. Let it set before slicing into 16 squares and serving.

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Pro Tips for Making Iced Oatmeal Cookie Bars Recipe

  • Pulse, Don’t Pulverize: I learned that over-processing the oats turns them into oat flour, losing that signature chewiness that makes these bars so satisfying.
  • Watch the Bake Time: I’ve burned bars before by leaving them in too long; aim for golden edges but slightly soft centers—the bars firm up as they cool.
  • Cool Completely for Icing: A warm bar means a melted mess. Patience here pays off and makes the icing gorgeous and set.
  • Use Parchment Paper as a Sling: This simple trick makes lifting the whole batch out of the pan a breeze and ensures perfect, clean squares.

How to Serve Iced Oatmeal Cookie Bars Recipe

Iced Oatmeal Cookie Bars, oatmeal cookie bars with icing, chewy oatmeal dessert bars, vanilla glazed oatmeal bars, easy oatmeal cookie bar recipe - 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 often sprinkle a hint of cinnamon or a light dusting of powdered sugar over the iced bars for a pretty finish. On special occasions, I’ve drizzled a little melted dark chocolate or added chopped toasted pecans for contrast and a nutty crunch.

Side Dishes

These bars pair beautifully with a mug of hot coffee or chai tea in the afternoon. I also love serving them alongside fresh fruit like apple slices or a dollop of Greek yogurt to balance the sweetness.

Creative Ways to Present

For birthday celebrations, I’ve cut the bars into bite-sized squares and arranged them on a wooden board with a few sprigs of fresh mint and edible flowers—makes for a stunning and tasty dessert platter! For a more casual vibe, serve stacked with a rustic napkin for your coffee break table.

Make Ahead and Storage

Storing Leftovers

I keep my leftover bars stored in an airtight container at room temperature for up to four days. That way, they stay soft and the icing doesn’t harden too much. If you want them a bit fresher, a quick 5-second zap in the microwave revives their soft texture perfectly.

Freezing

I recommend freezing the bars without icing. After they’ve cooled completely, I wrap the whole block tightly in plastic wrap and then foil before popping it in the freezer. Frozen bars last about three months. When you’re ready to enjoy, thaw at room temperature and add icing fresh for the best result.

Reheating

To reheat, I usually unwrap a square and microwave it for 10-15 seconds; it tastes almost as good as fresh-baked. Avoid reheating with icing already applied, as it can become runny or lose its lovely texture.

FAQs

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

    Quick oats tend to break down more and can create a denser, less chewy bar. For the best texture, stick with old fashioned oats and pulse them lightly as described.

  2. Can I make these bars vegan?

    You can! Replace the butter with vegan margarine or coconut oil, use a flax or chia egg substitute, and swap dairy milk in the icing for a plant-based alternative. The texture might vary slightly but will still be delicious.

  3. What if I don’t have molasses?

    Honey is a great substitute and lends a milder sweetness. Maple syrup also works in a pinch, though the flavor will shift slightly.

  4. How do I know when the bars are done baking?

    Look for golden brown edges and a firm top. The center might still feel slightly soft, but it will set as the bars cool.

  5. Can I double the recipe?

    Absolutely! Just bake in a 9×13 inch pan and keep an eye on baking time since it might need a bit more time, around 25-30 minutes.

Final Thoughts

This Iced Oatmeal Cookie Bars Recipe is one of those forever favorites I keep returning to, especially when I crave something both nostalgic and fresh. There’s something so satisfying about that chewy oats and the subtle vanilla glaze that just feels like a warm hug. Give it a try next time you want a treat that’s a little bit classic, a little bit crafty, and 100% delicious. I can’t wait to hear how much you enjoy it!

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Iced Oatmeal Cookie Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 32 reviews
  • Author: Sarah
  • 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

These Iced Oatmeal Cookie Bars combine the hearty texture of oats with warm cinnamon and a smooth vanilla icing, creating a delightful treat perfect for any occasion. With a tender, chewy base and a sweet glaze on top, these bars are easy to make and sure to satisfy your cookie cravings.

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 extract
  • 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 extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F and line an 8 x 8 inch baking pan with parchment paper. Set aside.
  2. Process Oats: Pulse the old fashioned oats in a food processor until they are cut into smaller pieces but not ground into oat flour. Set aside.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the pulsed oats, all-purpose flour, baking soda, cinnamon, and salt. Set aside.
  4. Mix Sugars and Butter: In a medium bowl, combine the melted butter with granulated and brown sugars. Mix on low speed or whisk for about 1 minute until the mixture resembles wet sand.
  5. Add Wet Ingredients: Add the egg, vanilla extract, and molasses to the butter and sugar mixture. Mix well to combine.
  6. Combine Dry and Wet: Fold the dry ingredients into the wet mixture using a large spatula or wooden spoon just until incorporated. Be careful not to over mix.
  7. Bake Bars: Transfer the dough to your prepared pan and bake for 24 minutes, or until the edges are set and the top is a rich golden brown. Avoid overbaking to keep bars moist.
  8. Cool Bars: Remove from oven and cool bars in the pan on a wire rack for 1 to 2 hours until they reach room temperature.
  9. Prepare Icing: In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until thick but smooth. Adjust consistency by adding more powdered sugar if needed.
  10. Ice Bars: Once bars are cool, spread the vanilla icing evenly over the top using a spoon, allowing bits of the cookie to show through.
  11. Set and Serve: Allow the icing to set before slicing the bars into 16 squares and serving.

Notes

  • Store bars tightly covered at room temperature for up to 4 days to maintain freshness.
  • Bars can be frozen without icing for up to 3 months. Allow to cool completely before freezing and defrost at room temperature before icing.
  • Do not overbake the bars to avoid dryness; golden edges and top indicate doneness.
  • Pulse oats gently to keep texture—avoid turning into fine oat flour for best bar texture.

Nutrition

  • Serving Size: 1 square
  • Calories: 180 kcal
  • Sugar: 12 g
  • Sodium: 110 mg
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 30 mg

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