Craving the comforting taste of an iced oatmeal cookie but want a healthier, more convenient snack? These No-Bake Iced Oatmeal Granola Bars are your perfect solution! Crafted to capture the beloved flavor of those classic cookies, these bars offer a nutritious alternative that requires absolutely no baking. They are soft, chewy, perfectly sweet, and incredibly simple to prepare, making them an ideal choice for busy mornings, afternoon pick-me-ups, or a wholesome dessert.
If you’re a fan of homemade granola bars, be sure to explore some of our other delightful recipes. Try our Chewy Granola Bars packed with miniature M&M’s, indulge in the rich Chocolate Granola Bar featuring three types of decadent chocolate, or enjoy our classic Homemade Granola Bars loaded with almonds and chocolate chips.
The Ultimate No-Bake Iced Oatmeal Granola Bars
For many, store-bought granola bars like Clif® Kid Z bars are a go-to for their soft, chewy texture and delicious flavor reminiscent of a soft oatmeal cookie. They’re a hit with kids and adults alike, often disappearing from the pantry at an astonishing rate. However, their convenience often comes with a higher price tag.
Inspired by the desire for a more economical and customizable option, we set out to create a homemade alternative. While these bars offer a unique profile that diverges slightly from the Clif Kid Z bars, they deliver an irresistible iced oatmeal cookie experience in a delightful, soft granola bar format. These homemade marvels are remarkably soft, satisfyingly chewy, and boast a perfect level of sweetness, all beautifully complemented by a luscious white chocolate icing. The truth is, these personalized, wholesome bars often outshine their store-bought counterparts!
Making your own granola bars means you have complete control over the ingredients, ensuring you use the freshest, highest-quality components. It’s also an excellent way to avoid artificial additives and excessive sugars often found in commercially produced snacks. Plus, the satisfaction of creating something so delicious and healthy from scratch is truly unmatched.
Crafting Your Homemade Oatmeal Granola Bars: A Simple Step-by-Step Guide
Creating these delectable granola bars is a straightforward process that doesn’t require any baking. Follow these easy steps to achieve perfect, chewy bars every time:
- Prepare Your Pan: Start by lining an 8×8-inch baking pan with parchment paper or aluminum foil. Make sure to leave a generous overhang on the sides. This simple trick will make it incredibly easy to lift the entire batch of bars out of the pan once they’ve set, ensuring clean removal and minimal mess.
- Transform Oats into Flour: Measure out 1 cup of old-fashioned oats and place them in a high-powered blender. Blend the oats until they reach a fine, flour-like consistency. It’s crucial to eliminate any large chunks to ensure a smooth, uniform texture in your finished granola bars. This oat flour acts as a binding agent and contributes to the bar’s soft chewiness.
- Create a Date Paste: Pit your Deglet Noor dates (see Note 1 in the recipe card for tips on softening hard dates) and add them to the blender. Process the dates until they form a thick, sticky paste. This step might require a bit of patience and several stops to scrape down the sides of the blender to ensure all dates are fully incorporated into a smooth paste. Dates are key for natural sweetness and act as a powerful binder.
- Combine All Ingredients: Transfer the blended oat flour and date paste into a large, sturdy mixing bowl. Add the almond butter, pure maple syrup, vanilla extract, a pinch of salt, ground cinnamon, and the remaining 1-3/4 cups of whole old-fashioned oats. These ingredients will form the core flavor and texture of your bars.
- Mix Thoroughly: Use an electric hand mixer or the paddle attachment of a stand mixer to thoroughly combine all the ingredients. The mixture will be quite thick and somewhat sticky, but ensuring everything is well-integrated is essential for even flavor distribution and proper setting. Mix until no dry spots remain and the mixture appears homogenous.
- Press and Chill: Scoop the entire mixture into your prepared 8×8-inch pan. Using a firm spatula or the back of a spoon, press the mixture down very firmly and evenly across the pan. The harder and more consistently you press, the better your bars will hold their shape and stick together. Cover the pan and refrigerate for at least 1 hour to allow the bars to firm up completely.
- Prepare the Glaze: While the bars are chilling, prepare the optional but highly recommended white chocolate icing. In a microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 15-second intervals, stirring well after each, until the mixture is completely smooth and melted. Stir in the vanilla extract, powdered sugar, and milk until you achieve a thick, pourable frosting consistency. Transfer the glaze to a small plastic bag and snip off a tiny corner for easy drizzling.
- Glaze and Final Chill: Remove the chilled granola bars from the fridge. Drizzle the white chocolate glaze generously over the top of the bars. Return the pan to the refrigerator, covered, for another 20 minutes, or until the glaze has hardened. This ensures the icing sets beautifully and provides a satisfying texture.
- Cut and Serve: Once the bars are fully set and the glaze is firm, use the parchment paper overhang to lift the entire slab onto a cutting board. With a large, sharp knife, cut the slab into individual bars. For the neatest cuts, wipe your knife clean between slices. Wrap each bar individually in plastic wrap for easy grab-and-go snacks, and store them in an airtight container in the fridge.
Each step is designed to maximize flavor and achieve that perfect soft, chewy texture that makes these oatmeal granola bars so irresistible.
Essential Tools for Perfect Oatmeal Granola Bars
While this recipe is simple, having the right tools on hand can make the process even smoother and ensure the best results:
- High-Powered Blender: This is a crucial piece of equipment for transforming both the oats into a fine flour and the dates into a smooth, sticky paste. Dates can be tough, even when fresh and soft, and a less powerful blender might struggle or overheat. Blenders like a Vita-Mix or Blend-Tec are ideal for achieving that perfect, lump-free consistency, requiring occasional scraping down of the sides to ensure even blending.
- Electric Hand Mixer or Stand Mixer: The granola bar mixture can be quite thick and dense, making it challenging to combine thoroughly with just a wooden spoon. An electric hand mixer or a stand mixer with a paddle attachment will effortlessly blend all the ingredients until uniformly combined, guaranteeing consistent flavor and texture throughout your bars.
- 8×8-inch Baking Pan: This specific pan size is perfect for the quantity of this mixture, yielding bars of an ideal thickness. An 8×8-inch baking pan ensures your granola bars are not too thin (which might make them crumbly) or too thick (which might make them difficult to handle).
- Parchment Paper or Foil and a Sturdy Spatula (Optional but Highly Recommended): Lining your pan with parchment paper or foil, leaving an overhang, simplifies the removal of the entire block of bars, making cutting much easier and tidier. A firm spatula is indispensable for scraping down the sides of your mixing bowl and, most importantly, for pressing the dense mixture firmly and evenly into the prepared pan. The harder you press, the better the bars will hold together.
Key Ingredients for Flavorful and Nutritious Oatmeal Granola Bars
The quality and type of ingredients used in these bars significantly influence their irresistible flavor and perfect texture. Here’s a closer look at each component:
- Old-Fashioned Oats: These oats are the star of our granola bars! We utilize them in two forms: half are blended into a fine oat flour, which acts as a binder and creates a wonderfully soft, almost cake-like texture, while the other half remain whole, providing that classic hearty chew. This dual use ensures a complex and satisfying mouthfeel. It’s crucial to use old-fashioned oats for the best results; quick oats and steel-cut oats will not yield the same texture.
- Deglet Noor Dates: Dates are a powerhouse of natural sweetness and are essential for achieving the bars’ delightful chewy texture. A fun fact often overlooked: dates are actually fresh fruit, not dried! Their natural stickiness acts as a primary binding agent, holding all the ingredients together without the need for artificial binders. Any leftover dates can be creatively used in a Cauliflower Smoothie for an added natural sweetener or in Gluten-Free Zucchini Muffins.
- Almond Butter: Beyond adding a rich, nutty flavor, almond butter significantly boosts the nutritional profile of these bars, making them more filling and satisfying. For the best taste, opt for a high-quality, slow-roasted, and lightly salted almond butter that you genuinely enjoy eating on its own. The quality of your almond butter will directly impact the overall flavor of your granola bars.
- Pure Maple Syrup: This natural sweetener, derived from boiled-down maple sap, is fundamentally different from common pancake syrup (which is often made from corn syrup and maple extract). Pure maple syrup contributes a distinct, robust flavor profile and provides additional stickiness, essential for binding the bars together beautifully. Its natural origin makes it a superior choice for these wholesome snacks.
- Vanilla Extract: A touch of pure vanilla extract is indispensable for enhancing the overall flavor and contributing to that classic cookie-like taste we’re aiming for. It rounds out the sweetness and adds a warm, inviting aroma.
- Salt: Just a quarter teaspoon of salt is vital for balancing the natural sweetness from the dates and maple syrup, preventing the bars from tasting overly cloying. It also subtly amplifies and brings forward all the other flavors, making the bars more delicious.
- Cinnamon: Ground cinnamon is an absolute must-have for achieving that authentic, warm, and spicy flavor reminiscent of a classic oatmeal cookie. It’s the secret ingredient that truly elevates these granola bars to cookie status!
Quick Tip: What Makes Granola Bars Stick Together?
The secret to perfectly cohesive granola bars lies in sticky, natural binders. Ingredients like almond butter, pure maple syrup, and especially the finely blended dates, act as natural adhesives, creating a powerful matrix that holds all the oats and other components firmly in place. Without these sticky elements, your bars would crumble apart.
Expert Tips for Perfect Oatmeal Granola Bars Every Time
Achieving the ideal texture and flavor for your homemade oatmeal granola bars is easy with these essential tips:
- Always Use Old-Fashioned Oats: This is a non-negotiable for success! Quick oats (instant oats) are too finely processed and will result in a mushy, less textured bar, while steel-cut oats are too tough and won’t soften sufficiently in a no-bake recipe, leading to a crumbly, unpleasantly hard texture. Old-fashioned oats strike the perfect balance, providing both the structure for the oat flour and the satisfying chew when left whole.
- Stick to the Specified Ingredients: This recipe is quite particular, and successful substitutions are rare. While honey and peanut butter are common alternatives in other recipes, they behave differently from maple syrup and almond butter, respectively, affecting both the stickiness and the flavor profile of these specific bars. For instance, honey is often thicker and sweeter, potentially altering the balance and requiring adjustments. Using the exact ingredients listed ensures the perfect consistency and the intended iced oatmeal cookie flavor.
- Cut with a Large, Sharp Knife: Once your granola bars have thoroughly chilled and firmed up, use the parchment paper overhang to gently lift the entire slab onto a clean cutting board. For clean, precise cuts that don’t crumble the bars, employ a large, very sharp knife. Wiping the knife blade clean with a damp cloth between each cut will prevent sticking and ensure beautifully presented bars.
- Making Gluten-Free Oatmeal Granola Bars: While all the core ingredients in this recipe (oats, dates, almond butter, maple syrup) are naturally gluten-free, it’s vital to check the labels of all your purchased ingredients. Cross-contamination can occur if they are processed in facilities that also handle gluten-containing grains. Look for certified gluten-free oats and other products to ensure your bars are truly safe for those with gluten sensitivities or celiac disease.
Storage Tips for Optimal Freshness
How to Store Your Oatmeal Granola Bars
Proper storage is key to maintaining the freshness and delicious texture of your homemade granola bars. After the bars have completely set and the glaze has hardened, follow these guidelines:
For Refrigeration: Wrap each individual bar tightly in plastic wrap. This prevents them from drying out, absorbing odors from the fridge, or sticking to one another. Once wrapped, store them in an airtight container or a resealable bag in the refrigerator for up to one week. This makes them perfect for grab-and-go snacks throughout your busy week.
For Freezing (Long-Term Storage): To extend their shelf life, these granola bars freeze beautifully. Place the unwrapped bars on a baking tray lined with parchment paper, ensuring they don’t touch. Transfer the tray to the freezer for 1-2 hours until the bars are completely firm. This step prevents them from sticking together once wrapped. After they are firm, wrap each bar individually in plastic wrap, then place them in an airtight freezer-safe bag or container. They can be stored in the freezer for up to 6 months.
To Thaw Frozen Bars: When you’re ready to enjoy a frozen granola bar, simply let it sit at room temperature for about 30 minutes until thawed. Alternatively, for a quicker thaw, microwave a single bar for 10-15 seconds. Enjoy!
Explore More Wholesome and Nutritious Snack Ideas
If you love these oatmeal granola bars, you’re sure to enjoy these other healthy and easy snack recipes:
- Homemade Trail Mix: Discover five different variations to keep your snack game exciting and customized to your taste.
- Oatmeal Energy Balls: Delightful, bite-sized treats packed with oats, coconut, and chocolate – perfect for a quick energy boost.
- Chocolate Chia Seed Pudding: A naturally sweetened and thickened pudding that’s surprisingly healthy and incredibly satisfying.
- Almond Granola: A crunchy, flavorful granola featuring roasted coconut flakes and honey, ideal for breakfast or snacking.
- Overnight Oats: Explore four different simple and delicious recipes for a convenient and nutritious breakfast or snack.
Quick Tip for Firm Bars
Don’t rush the pressing! The key to granola bars that hold their shape and don’t crumble is how firmly and evenly you press the mixture into the pan. Take your time to really compact the mixture, using a sturdy spatula or the heel of your hand. This extra effort ensures superior binding and a perfectly solid bar.
Frequently Asked Questions About Homemade Oatmeal Granola Bars
- Are these no-bake granola bars truly healthy?
- Yes, absolutely! These bars are made with wholesome, natural ingredients like old-fashioned oats, dates, almond butter, and pure maple syrup. They provide fiber, healthy fats, and natural sweetness without refined sugars or artificial additives, making them a much healthier alternative to many store-bought options.
- Can I add other mix-ins to these granola bars?
- While the recipe is optimized for the “iced oatmeal cookie” flavor, you can certainly experiment with mix-ins. Small additions like mini chocolate chips, chopped nuts (walnuts, pecans), or dried fruit (cranberries, raisins) can be folded into the mixture after combining all the main ingredients. Be mindful that larger or too many additions might affect the bars’ ability to stick together firmly.
- What kind of dates should I use?
- Deglet Noor dates are recommended for their ideal moisture content and sweetness. They are typically found in the produce section or with other dried fruits. For the best blending results, ensure your dates are fresh and soft. If they feel a bit dry, a quick soak in hot water (as described in Note 1 of the recipe card) will soften them perfectly.
- Can I substitute honey for maple syrup?
- While both are natural sweeteners, honey and maple syrup have different consistencies and flavor profiles. Honey is often thicker and has a stronger, distinct taste that might overpower the delicate oatmeal cookie flavor we’re aiming for. It can also make the bars slightly stickier and denser. For the best results and the intended flavor and texture, pure maple syrup is highly recommended in this specific recipe.
- How do I ensure my bars don’t fall apart?
- The most important factors for preventing crumbling are using fresh, soft dates (and blending them into a smooth paste), using pure maple syrup and almond butter as binders, and most critically, pressing the mixture into the pan as firmly and evenly as possible. Don’t be afraid to put some muscle into it! Adequate chilling time in the refrigerator is also essential for setting the bars.
Oatmeal Cookie Granola Bars
Video
Equipment
- 8 x 8-inch baking pan
- Parchment paper or aluminum foil
- Blender high-powered
- Hand mixer or stand mixer
Ingredients
- 2-3/4 cups old fashioned oats divided
- 1 cup Deglet Noor dates pitted, see note 1
- 1/3 cup roasted and salted almond butter see note 2
- 1/2 cup maple syrup see note 3
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 tablespoons white chocolate chips
- 1 teaspoon coconut oil
- 1/4 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 1 to 2 teaspoons milk plant-based milk works great here
Instructions
- Line an 8×8 baking pan with parchment paper or foil, leaving an overhang for easy removal.
- In a high-powered blender, blend 1 cup (105g) of the old-fashioned oats until they resemble flour—a fine powder. If needed, stir and reblend to break up larger chunks of oats—it should look like flour. Now pour all the blended oats into a large sturdy bowl or a bowl attached to a stand mixer.
- See note 1 for prepping dates if needed. Ensure dates are pitted. (Sometimes dates labeled pitted still have a pit that sneaks in!) Using a sharp serrated knife, coarsely chop the dates. Add chopped dates to a blender and blend until a thick paste forms. This takes some patience; you will likely need to scrape down edges and stir a few times between blending. Once fully blended to a paste, use a spatula to scrape all of this mixture into the bowl with the oats. It’s thick and sticky!
- To the bowl with the blended oats and dates, add almond butter, maple syrup, vanilla extract, salt, cinnamon and the remaining 1-3/4 cups (178g) old-fashioned oats.
- Using a hand mixer (or paddle attachment on a stand mixer), beat until well combined and ingredients are incorporated. The mixture is a bit wet, but it sets up a bit in the fridge.
- Use a spatula to scrape out all the mixture from the bowl into the prepared 8×8 pan. Firmly press the granola bar mixture evenly into the pan. Cover and place in the fridge to chill and set up for at least 1 hour.
- Combine the white chocolate chips and coconut oil (measure oil when it is melted). Microwave the mixture in 15-second bursts, stirring between each burst for 10–15 seconds until completely smooth. Stir in the vanilla extract, powdered sugar, and milk. Stir until a thick frosting has formed and transfer to a small plastic bag. Cut off the tip and drizzle all over the bars. Return to the fridge (covered) until the glaze hardens, about 20 minutes.
- Using the parchment or foil overhang, remove bars to a cutting board. Use a sharp knife to cut into bars. Wrap each bar individually and store in an airtight container in the fridge.
Recipe Notes
Note 2: I recommend a slow-roasted and lightly salted almond butter you enjoy eating straight from the jar to ensure the best granola bar flavor.
Note 3: Maple syrup is not to be confused with corn syrup or pancake syrup; pure maple syrup is the sap from a maple tree that has been boiled down to a thicker consistency. The flavor and stickiness of pure maple syrup improves both taste and consistency of these oatmeal granola bars.
Storage: After the bars have set, wrap each bar in plastic wrap and keep in a container or resealable bag in the fridge for up to a week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.