Iced Oatmeal Cookie Bars Recipe

ByTaylor
Jump to Recipe· 4.8 from 9 reviews

If you’re on the hunt for a comforting, sweet treat that hits all the cozy notes, you’re going to adore this Iced Oatmeal Cookie Bars Recipe. These bars blend the hearty chew of oats with warm cinnamon-spiced goodness, all topped off with a smooth vanilla icing that’s just the right touch of sweetness. Trust me, once you make these, they quickly become a staple—perfect for snacking, sharing, or brightening up any afternoon coffee break. Let me walk you through how I make them so you can nail it every time.

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Why This Recipe Works

  • Perfect Texture Balance: The pulsed oats add chewiness without turning into flour, keeping the bars hearty yet tender.
  • Flavor Harmony: Cinnamon and molasses team up to create a warm, nostalgic flavor that makes these bars irresistible.
  • Simple Icing: The vanilla icing is sweet but not overpowering, letting the oatmeal cookie flavors shine.
  • Easy Prep & Bake Time: From start to finish, this recipe comes together in about 35 minutes, so it’s perfect for a quick bake session.
Iced Oatmeal Cookie Bars, oatmeal cookie bars, easy oatmeal dessert, no-bake cookie bars, cinnamon oatmeal bars - 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

The ingredient list might seem simple at first, but each one plays a key role in making these bars taste like a homemade hug. The oats bring texture, cinnamon adds warmth, and molasses enriches the flavor with a subtle depth. When shopping, look for good-quality butter and fresh spices to really elevate your batch.

Iced Oatmeal Cookie Bars, oatmeal cookie bars, easy oatmeal dessert, no-bake cookie bars, cinnamon oatmeal bars - 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: Melted and cooled, it gives moisture and richness without overpowering the other flavors.
  • Old fashioned oats: Pulse gently for that perfect chewy bite without turning into oat flour.
  • All-purpose flour: Provides structure, making sure your bars hold together just right.
  • Baking soda: Adds lift for a light texture.
  • Cinnamon: The warm spice that makes oatmeal cookies so comforting.
  • Salt: Just a pinch to balance sweetness and enhance flavors.
  • Granulated sugar: For sweetness and a bit of crunch.
  • Light brown sugar: Packs in moistness and a caramel-like flavor.
  • Egg: Binds everything together and contributes to tenderness.
  • Vanilla extract: Adds a sweet, floral aroma.
  • Molasses (or honey): Deepens the flavor with a subtle richness that cinnamon loves.
  • Powdered sugar (for icing): Creates smooth sweetness for the glaze.
  • Whole milk: Controls the icing’s consistency for perfect spreadability.
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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

One of my favorite things about this Iced Oatmeal Cookie Bars Recipe is how easy it is to play with flavors and mix-ins. I often switch up the molasses for honey if I want a lighter sweetness, or throw in some chopped nuts for crunch. You should totally make it your own!

  • Add-ins: I once added raisins and toasted pecans, and it turned into a hit at a family brunch.
  • Spice swap: Feel free to add a pinch of nutmeg or ground ginger for a little extra zing.
  • Dietary tweaks: You can swap the flour for a gluten-free blend, just keep an eye on texture.

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

Step 1: Prep the Base and Pulse Oats

First things first, preheat your oven to 350°F and line an 8-inch square pan with parchment paper—trust me, this makes removing the bars so much easier. While the oven heats, melt your butter and set it aside to cool about 10 minutes; you don’t want it hot or it’ll scramble your egg later. Meanwhile, give those oats a few quick pulses in the food processor so they break down into smaller bits but aren’t powdery—this is what gives your bars that wonderful texture.

Step 2: Mix Dry Ingredients

In a bowl, whisk together your pulsed oats, all-purpose flour, baking soda, cinnamon, and salt. This dry mix sets the stage for the flavor and texture, so make sure everything is well combined.

Step 3: Combine Butter and Sugars

Time to add the sugars to your cooled melted butter. I like to use an electric mixer on low speed or a whisk for about a minute until the mixture looks like wet sand—that’s the texture you want. This step helps dissolve the sugars slightly and preps the batter for a tender crumb.

Step 4: Add Egg, Vanilla & Molasses

Next, crack in the room-temperature egg, then stir in the vanilla and molasses. Give it a good mix so everything is well combined—molasses gives a subtle depth that really complements the cinnamon.

Step 5: Fold in Dry Ingredients

Now pour the dry ingredients into the wet mixture and gently fold everything together with a spatula or wooden spoon. Be careful not to over-mix here—you want it just combined to keep the bars tender, not tough.

Step 6: Bake the Bars

Spread the dough evenly into your prepared pan and bake for 20 to 24 minutes. The edges should set nicely and the top will turn a beautiful golden brown. Keep a close eye near the end to prevent overbaking, which can dry them out.

Step 7: Cool Completely Before Icing

This part’s important! Let the bars cool in the pan on a wire rack for at least 1 to 2 hours until they’re room temperature—iced bars made on warm cookie bars will result in messy icing melt-downs. Patience pays off here.

Step 8: Whip Up the Vanilla Icing

Mix powdered sugar, whole milk, and vanilla until you get a thick yet spreadable icing. If it’s too runny, adding extra powdered sugar a tablespoon at a time helps. Then spoon it over the cooled bars and spread gently so you still see some cookie texture peeking through.

Step 9: Let Icing Set & Slice

Allow the icing to firm up before slicing into squares—this usually takes 30 minutes or so. This step keeps the bars neat and makes for cleaner edges when serving.

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Pro Tips for Making Iced Oatmeal Cookie Bars Recipe

  • Pulse, Don’t Pulverize: Be sure to pulse your oats just enough to break them up—the texture difference is huge!
  • Don’t Skip Cooling Time: Letting the bars cool completely before icing prevents a messy glaze and keeps your bars from falling apart.
  • Watch Your Bake Time: Every oven is different, so start checking around 20 minutes to avoid drying out your bars.
  • Spread Icing Gently: Use the back of a spoon and a light touch to keep some cookie texture visible under the icing for that homemade look.

How to Serve Iced Oatmeal Cookie Bars Recipe

Iced Oatmeal Cookie Bars, oatmeal cookie bars, easy oatmeal dessert, no-bake cookie bars, cinnamon oatmeal bars - 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 keep it simple with a light dusting of cinnamon or a few toasted oat flakes scattered on top of the icing before it sets. It adds a little rustic charm and hints at the flavors inside.

Side Dishes

These bars pair beautifully with a hot cup of tea, a creamy latte, or even a cold glass of milk for the classic combo. When I serve them for breakfast, I like to add some fresh seasonal fruit on the side to balance the sweetness.

Creative Ways to Present

For parties, I’ve arranged them on rustic wooden boards with sprigs of fresh mint and small bowls of extra icing for dipping. Another time, I made mini versions in a muffin tin and drizzled chocolate over the icing—such a fun twist!

Make Ahead and Storage

Storing Leftovers

I store leftover bars tightly covered at room temperature for up to 4 days. I find that leaving them out this way keeps the icing soft but set, and the bars maintain their chewy texture beautifully.

Freezing

If I’m making these ahead for a crowd, I cool the bars completely and freeze them without the icing first, wrapping them tightly in plastic wrap and foil. When ready to serve, I defrost at room temperature, then ice and slice. Freezes up to 3 months without losing flavor.

Reheating

For leftover bars, if you want a warm snack, I pop individual squares in the microwave for 10-15 seconds—just enough to warm them gently without melting the icing too much. This revives the buttery aroma and softens the texture delightfully.

FAQs

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

    Quick oats tend to be more finely ground and can result in a softer, less chewy texture. For the best chew and structure in your Iced Oatmeal Cookie Bars Recipe, I recommend using old fashioned oats and pulsing them slightly to break them down, rather than swapping in quick oats.

  2. What if I don’t have molasses—can I substitute it?

    Absolutely! Honey works great as a substitute and adds a lighter sweetness. You could also try maple syrup for a slightly different flavor. Just be mindful that liquid substitutions can affect texture slightly, so use the same amount as molasses.

  3. How thick should I spread the icing?

    The icing should be thin enough to spread smoothly but thick enough to hold its shape without running. I like to leave some gaps so the bars’ texture shows through—this keeps them looking rustic and homemade.

  4. Can I make this recipe vegan?

    To make it vegan, try swapping the butter for a plant-based margarine and the egg for a flax or chia egg (1 tablespoon ground seed + 3 tablespoons water, set for 5 minutes). Use a non-dairy milk for the icing as well. The texture might change slightly, but it will still be delicious!

Final Thoughts

These Iced Oatmeal Cookie Bars have become my go-to when I want a snack that feels like a cozy afternoon cuddle. They’re straightforward to make, delightfully flavorful, and the icing adds just the right touch of sweetness without going overboard. I can’t wait for you to try this recipe—you’ll be so glad you did. Happy baking, friend!

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Iced Oatmeal Cookie Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 9 reviews
  • Author: Taylor
  • 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 are a delightful treat combining the wholesome texture of oats with the warm flavors of cinnamon and molasses, topped with a smooth vanilla icing. Perfect for dessert or a sweet snack, these bars offer a chewy, rich cookie experience in an easy-to-slice bar format.

Ingredients

Units Scale

Cookie Bars

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

Vanilla Icing

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

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper and set aside.
  2. Process Oats: Melt the butter and let it cool for about 10 minutes. Meanwhile, pulse the oats in a food processor just until they are cut into smaller bits, avoiding turning them into oat flour.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the pulsed oats, flour, baking soda, cinnamon, and salt. Set aside.
  4. Combine Butter and Sugars: To the cooled melted butter, add both sugars and mix on low speed or whisk for one 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. Fold in Dry Ingredients: Add the dry mixture to the wet ingredients and fold gently with a spatula or wooden spoon just until incorporated. Avoid overmixing.
  7. Bake: Transfer the dough evenly into the prepared baking pan and bake for 24 minutes, or until edges are set and the top is golden brown.
  8. Cool Bars: Remove from oven and let the bars cool completely in the pan on a wire rack for 1 to 2 hours before icing.
  9. Prepare Icing: In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until thick but smooth. Adjust thickness by adding more powdered sugar if needed.
  10. Ice the Bars: Once bars are cool, spread the icing evenly over the top, leaving some cookie surface visible.
  11. Set and Serve: Allow the icing to set before slicing into 16 squares and serving.

Notes

  • Store bars tightly covered at room temperature for up to 4 days to maintain freshness.
  • For longer storage, freeze the bars without icing after they are completely cooled. Freeze for up to 3 months and defrost at room temperature before adding the icing.
  • To keep the icing from being too runny, add powdered sugar gradually.

Nutrition

  • Serving Size: 1 square
  • Calories: 190 kcal
  • Sugar: 14 g
  • Sodium: 130 mg
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 25 mg

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