Introduction

These Iced Oatmeal Cookie Bars combine the wholesome texture of oats with warm cinnamon and a sweet vanilla icing. Perfectly chewy with just the right amount of sweetness, they make a delightful treat for any occasion.

The image shows several square bars arranged closely together on a white marbled surface. Each bar has two main layers: a bottom layer with a crumbly, brown, textured look and a top layer covered unevenly with a smooth, white icing that partially drips down the edges. Some bars are stacked, revealing the thickness of the brown base and its grainy texture, while the white icing layer appears thin and glossy. The overall color contrast between the light brown base and the bright white icing creates a simple yet inviting appearance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat the oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper and set aside.
Step 2: Melt the butter and transfer it to a medium bowl. Let it cool for about 10 minutes. Meanwhile, pulse the oats in a food processor until they are cut into smaller bits but not turned into oat flour.
Step 3: In a separate bowl, whisk together the pulsed oats, flour, baking soda, cinnamon, and salt. Set aside.
Step 4: Add the granulated and brown sugar to the melted butter. Mix on low speed or whisk for 1 minute until the mixture resembles wet sand.
Step 5: Incorporate the egg, vanilla, and molasses into the butter and sugar mixture. Stir until well combined.
Step 6: Fold the dry ingredients into the wet mixture using a large spatula or wooden spoon. Mix just until the flour disappears; avoid overmixing.
Step 7: Spread the dough evenly in the prepared baking pan. Bake for 20 to 24 minutes, until the edges are set and the top is golden brown. Take care not to overbake to keep the bars moist.
Step 8: Remove from oven and cool in the pan on a wire rack for 1 to 2 hours until completely cool to the touch before icing.
Step 9: Prepare the vanilla icing by whisking together powdered sugar, 1 tablespoon of milk, and vanilla in a medium bowl. Adjust thickness by adding more powdered sugar or milk as needed to achieve a thick but spreadable consistency.
Step 10: Once bars are cooled, spoon and spread the icing over the top, leaving some of the cookie visible beneath.
Step 11: Allow the icing to set before slicing into bars and serving.

Tips & Variations

For a richer flavor, swap molasses with honey or maple syrup.
Try adding chopped nuts or raisins to the dough for extra texture.
Make the icing thicker for a more pronounced layer by adding powdered sugar gradually.

Storage

Store the iced bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Warm frozen bars slightly before serving and refresh the icing if needed.

How to Serve

The image shows several square oat bars arranged close together on a white marbled surface, with one bar slightly tilted on top of another. Each bar has two clear layers: a bottom light brown and textured oat base, and a top layer of smooth, white icing that covers the whole surface unevenly, with small holes and bumps visible. The bars have rough edges, showing the crumbly texture inside, and the white icing contrasts softly with the brown oat base underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old fashioned oats?

While old fashioned oats work best for texture, you can use quick oats. Just pulse them less to avoid creating oat flour and maintain some chewiness.

What’s the best way to avoid overbaking these bars?

Check the bars around 20 minutes. The edges should be set and golden, but the center may still feel slightly soft—it will firm up as it cools. Overbaking leads to dry bars.