Iced Oatmeal Cookie Bars Recipe

ByJulia
Jump to Recipe· 4.7 from 17 reviews

If you’re anything like me and have a soft spot for the warm, cozy flavors of home baking, you’re going to absolutely adore this Iced Oatmeal Cookie Bars Recipe. It’s the kind of treat that blends hearty oats with comforting cinnamon and a luscious vanilla glaze that feels like a hug in dessert form. Trust me, once you try these bars, you’ll find yourself making them again and again — perfect for sharing or sneaking bites throughout the day.

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Why This Recipe Works

  • Balanced Texture: The oats provide a chewy heartiness while the flour keeps the bars tender, resulting in perfection with every bite.
  • Flavor Harmony: Cinnamon and molasses add warm, rich notes that make these bars uniquely comforting.
  • Simple Icing Finish: The vanilla glaze isn’t just for looks—it adds the perfect touch of sweetness and softens the oat texture beautifully.
  • Easy Prep: Minimal fuss ingredients and straightforward steps mean you can have these bars ready in under an hour, no baking pro skills required.
Iced Oatmeal Cookie Bars, oatmeal cookie bars, cinnamon dessert bars, vanilla glazed cookie bars, no-bake oat 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 beauty of this Iced Oatmeal Cookie Bars Recipe is in how simple ingredients come together to create something so much more than the sum of their parts. Each component plays a role to build that classic oatmeal cookie flavor in a convenient bar form, plus a sweet glaze to finish.

Iced Oatmeal Cookie Bars, oatmeal cookie bars, cinnamon dessert bars, vanilla glazed cookie bars, no-bake oat 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: Melting and then cooling it keeps the bars moist and rich without greasiness.
  • Old Fashioned Oats: Pulsed just right to add texture without turning into flour, giving the bars a satisfying chew.
  • All-Purpose Flour: The base that holds everything together, light and tender.
  • Baking Soda: Helps the bars rise just enough for a soft crumb without puffing up too much.
  • Cinnamon: Adds warm spice that perfectly complements the oats.
  • Salt: Balances sweetness and boosts flavor complexity.
  • Granulated Sugar: Adds crunch and sweetness to the batter.
  • Light Brown Sugar: Brings moisture and a subtle caramel note, enhancing depth.
  • Egg: Binds everything and adds tenderness.
  • Vanilla Extract: Elevates all the warm flavors with its aromatic sweetness.
  • Molasses (or honey): Delivers richness and a slight tang that makes these bars stand out.
  • Powdered Sugar for Icing: Creates a smooth, creamy glaze that hardens just enough for a pretty finish.
  • Whole Milk: Thins the icing to just the right consistency for easy spreading.
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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’ve played around with this Iced Oatmeal Cookie Bars Recipe quite a bit — and I love how easy it is to make it your own. Whether you want to boost the spice, add nuts, or swap sweeteners, these bars respond beautifully to tweaks.

  • Add mix-ins: Chopped walnuts or pecans bring a wonderful crunch and earthy flavor that pairs perfectly with the oats.
  • Spice it up: Try adding a pinch of nutmeg or ginger for a cozy twist during fall and winter.
  • Swap molasses: For a subtler sweetness, go with honey which gives a delicate floral note.
  • Make it gluten-free: Use certified gluten-free oats and flour blends to enjoy these bars without worry.

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

Step 1: Prep Like a Pro

Start by preheating your oven to 350°F and lining an 8×8 inch pan with parchment paper. This setup ensures your bars don’t stick and makes cleanup a breeze. While that’s heating, melt your butter and let it cool just enough so it’s warm, not hot—this keeps the eggs from scrambling when you add them later.

Step 2: Pulse Oats to Perfect Texture

I like to give the oats a quick pulse in my food processor just to break them up a bit—this keeps a chewy texture without turning them into powder. If you don’t have a processor, you could roughly chop them by hand or let them be whole for more bite.

Step 3: Dry Ingredients Come Together

In a separate bowl, whisk those pulsed oats with flour, baking soda, cinnamon, and salt. This mix will soon meet your buttery sugar mixture, so keep these fluffy and well combined to prevent clumps.

Step 4: Mix Wet Ingredients & Sugar

Combine melted butter with brown and granulated sugar and whisk or beat on low speed for about a minute until it looks sandy and moist. Then add in your egg, vanilla, and molasses, mixing well. This is where the flavor magic builds — take your time here.

Step 5: Fold & Bake

Now, fold the dry ingredients gently into your wet mix with a spatula, mixing just until you see no flour streaks. Over-mixing can toughen these bars, so be delicate. Press the dough evenly into your pan and pop it in the oven for 20 to 24 minutes. Watch for golden edges and a firm top — that’s when you know they’re ready.

Step 6: Cool & Ice

Once out of the oven, cool your bars on a wire rack for at least 1 to 2 hours so they’re completely room temperature. This step is key — if you ice them too soon, the glaze will melt off instead of setting nicely.

Step 7: Whip Up That Vanilla Icing

Mix powdered sugar with vanilla and just enough milk to make a thick but spreadable icing. If it’s too thin, add a little more sugar for thickness. When your bars are cool, spread the icing over the top with a spoon, letting little bits of cookie peek through for a rustic look.

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Pro Tips for Making Iced Oatmeal Cookie Bars Recipe

  • Oats Texture Matters: Pulsing the oats just enough creates a perfect chew without gritty chunks.
  • Don’t Overbake: Keep a close eye during the last few minutes to avoid dry bars—edges should be set, not browned too dark.
  • Icing Consistency: Adjust milk gradually to keep the icing thick enough to spread without running.
  • Cool Completely Before Icing: This prevents a melted glaze disaster and keeps your bars looking beautiful.

How to Serve Iced Oatmeal Cookie Bars Recipe

Iced Oatmeal Cookie Bars, oatmeal cookie bars, cinnamon dessert bars, vanilla glazed cookie bars, no-bake oat 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 love a little sprinkle of finely chopped pecans or toasted coconut flakes on top of the icing for a little textural contrast and a touch of nutty flavor. You could even dust a pinch of cinnamon or cocoa powder for an extra aroma boost.

Side Dishes

These bars go wonderfully with a simple cup of coffee or chai tea, making them ideal for cozy mornings or afternoon breaks. For a dessert spread, pair with fresh berries or a scoop of vanilla ice cream to balance the sweet chewiness.

Creative Ways to Present

Trying these for a party? I like to cut the bars into bite-sized squares and serve them on a beautiful wooden board with little ramekins of extra icing or nut toppings so guests can customize. Wrapping individual bars in parchment with a ribbon makes a delightful homemade gift, too!

Make Ahead and Storage

Storing Leftovers

I store leftover iced oatmeal cookie bars in an airtight container at room temperature. They stay beautifully moist for up to 4 days — though honestly, they rarely last that long in my house! The icing softens slightly but doesn’t get soggy if sealed well.

Freezing

If you want to freeze, I suggest doing so without the icing. Once the bars are fully cooled, wrap them tightly in plastic wrap and then foil, freezing for up to 3 months. Thaw them at room temperature and then add the fresh glaze right before serving — it’s like a little slice of fresh-baked magic anytime!

Reheating

To reheat, pop a bar in the microwave for about 10-15 seconds to soften if desired — especially nice if you like that soft, warm cookie feel. Just avoid the glaze side to keep it from melting all over. Alternatively, enjoy them cool with a cold glass of milk.

FAQs

  1. Can I use quick oats instead of old fashioned oats in the Iced Oatmeal Cookie Bars Recipe?

    You can substitute quick oats, but they tend to create a softer, less chewy texture. Old fashioned oats offer a better chew and structural integrity for the bars, so I recommend sticking with those if you want that classic texture.

  2. Do I have to use molasses in this recipe?

    Molasses adds that rich, deep flavor that makes these bars special, but if you don’t have it, honey is a great swap and will make the bars slightly lighter and sweeter. Just remember it alters the flavor profile subtly, but deliciously.

  3. How thick should the vanilla icing be?

    The icing should be thick enough to spread without running off the bars—kind of like soft toothpaste consistency. If it gets too thin, add powdered sugar a tablespoon at a time until you’re happy with the thickness.

  4. Can I make these bars vegan?

    Absolutely! Use vegan butter or coconut oil instead of butter, substitute the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water), and swap honey/molasses for maple syrup. For the icing, use a plant-based milk and ensure powdered sugar is vegan-friendly.

Final Thoughts

Honestly, the Iced Oatmeal Cookie Bars Recipe holds a special place in my kitchen because it’s a cozy classic made simple. Whether for a snack, dessert, or a sweet surprise in your lunchbox, it’s a recipe that never disappoints. I hope you’ll give it a try and see how easy and rewarding homemade baking can be with just a handful of everyday ingredients. Grab your mixing bowl and let’s get baking — you deserve these!

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Iced Oatmeal Cookie Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 17 reviews
  • Author: Julia
  • 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 featuring a soft, chewy texture with warm cinnamon flavors and a sweet vanilla icing glaze. Perfect for snack time or dessert, these bars combine wholesome oats with a rich buttery base and a hint of molasses for depth.

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 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 transfer it to a medium bowl to cool for about 10 minutes. Meanwhile, pulse the oats in a food processor until they are chopped into smaller bits, being careful not to over-process into oat flour.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the pulsed oats, all-purpose flour, baking soda, cinnamon, and salt. Set this mixture aside.
  4. Combine Butter and Sugars: Add granulated and brown sugar to the cooled melted butter. Mix on low speed or whisk for 1 minute until the mixture resembles wet sand.
  5. Add Wet Ingredients: Beat in the egg, followed by vanilla extract and molasses, mixing thoroughly to combine.
  6. Incorporate Dry Ingredients: Fold the dry ingredient mixture into the wet ingredients using a large spatula or wooden spoon, just until flour is incorporated. Avoid overmixing to keep bars tender.
  7. Bake: Transfer the dough into the prepared baking pan and spread evenly. Bake for 24 minutes or until the edges are set and the top is a rich golden brown. Avoid overbaking to prevent dryness.
  8. Cool Bars: Remove from oven and cool in the pan on a wire rack for 1 to 2 hours until completely cooled to room temperature.
  9. Make Vanilla Icing: In a medium bowl, whisk together powdered sugar, 1 tablespoon of milk, and vanilla extract until you achieve a thick but smooth consistency. Add milk cautiously to avoid a runny icing, adding powdered sugar if icing is too thin.
  10. Ice Bars: Once bars are cool, spread the vanilla icing evenly over the top using a spoon, allowing small bits of the cookie surface to peek through.
  11. Set and Serve: Allow 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 for up to 3 months; cool completely and freeze without icing. Defrost at room temperature before applying icing.
  • For a slight variation, substitute molasses with honey for a milder flavor.
  • Be careful not to overmix the batter to keep the bars soft and chewy.
  • Ensure bars are fully cooled before icing to prevent melting the glaze.

Nutrition

  • Serving Size: 1 square
  • Calories: 190 kcal
  • Sugar: 14 g
  • Sodium: 150 mg
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 30 mg

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