Apple Raisin and Cinnamon Oat Bar

Let me tell you something about granola bars. Most store-bought versions are loaded with sugar, preservatives, and ingredients you can’t pronounce. These Apple Raisin and Cinnamon Oat Bars are the opposite simple, wholesome, and so easy to make at home.

We’re talking porridge oats, jumbo oats, sweet raisins, chewy dried apple pieces, warm cinnamon, coconut oil, and maple syrup. That’s it. Pressed into a baking sheet, baked until golden, and sliced into bars.

They’re chewy, slightly sweet, and packed with fiber. Perfect for breakfast on the go, a midday snack, or a post-workout refuel.

Twenty-four minutes. One bowl. One baking sheet. And you’ve got 12 bars that are healthier and better than anything from a box.

Let’s make some oat bars.

Try my Nutty Granola Bars recipe.

Why You’ll Love the Recipe

• 24 minutes start to finish. Fast and easy.
• 10 simple ingredients. No weird additives.
• High fiber. Oats and raisins keep you full.
• Naturally sweetened. Maple syrup instead of refined sugar.
• Gluten free option. Use certified gluten-free oats.
• Vegan + dairy free. Coconut oil and maple syrup.
• Perfect for on-the-go breakfasts, snacks, or lunchboxes.
• Kid friendly. They’ll love the sweetness.
• Budget friendly. Simple pantry ingredients.

Try my Salted Cinnamon Protein Bars recipe.

What You’ll Need to Make

You’ll need a large mixing bowl, a small pan for melting, a baking sheet (lined with parchment paper), a spatula, a measuring cup, and a knife for slicing.

Ingredients (Makes 12 bars):

• 2.5 oz. (70g) raisins
• 2 tbsp. dried apple pieces, chopped
• 4.75 oz. (135g) porridge oats (rolled oats)
• 2.5 oz. (70g) jumbo oats (thick rolled oats)
• 1 pinch ground cinnamon
• 1 tbsp. coconut oil
• 1 tbsp. olive oil (or additional coconut oil)
• 6 tbsp. maple syrup

Nutrition per bar (estimated): Energy: ~140 kcal | Carbs: 24g | Protein: 3g | Fat: 4g | Fiber: 3g

Recipe Keys: Vegan, Dairy Free, Gluten Free Option, High Fiber, Healthy Snack, No Refined Sugar, Kid Friendly, Meal Prep Friendly

Try my Peanut Butter Banana Cottage Cheese Bark recipe.

What You’ll Need to Do

Alright, let’s make oat bars that are chewy, sweet, and so much better than store-bought.

First, preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.

In a large bowl, combine the raisins, chopped dried apple pieces, porridge oats, jumbo oats, and cinnamon. Mix well.

In a small pan over medium heat, melt the coconut oil, olive oil, and maple syrup together. Heat until just bubbling about 2-3 minutes. Don’t boil it, just let it bubble gently.

Pour the warm liquid over the oat mixture. Stir well until everything is evenly coated. The oats should be sticky and clumping together.

Transfer the mixture to the lined baking sheet. Press it down firmly and spread it evenly. Use the back of a spatula or your hands (lightly greased) to press it into a compact, even layer.

Bake for 12-14 minutes, until the bars are golden brown and fragrant.

Remove from the oven. Let the bars cool completely in the baking sheet before slicing. This is important if you cut them while warm, they’ll crumble.

Once cooled, slice into 12 bars.

Store in an airtight container.

Enjoy as a snack, breakfast, or post-workout refuel.

Easy Ingredient Swaps

• No raisins? Use dried cranberries, dried cherries, or chopped dates.
• No dried apple pieces? Use dried apricots, dried mango, or more raisins.
• No porridge oats? Use all jumbo oats or rolled oats.
• No jumbo oats? Use all porridge oats (texture will be slightly different).
• No coconut oil? Use butter (not vegan) or more olive oil.
• No maple syrup? Use honey (not vegan) or brown rice syrup.
• Add nuts: Add ¼ cup chopped walnuts, almonds, or pecans.
• Add seeds: Add 2 tbsp sunflower seeds or pumpkin seeds.
• Add chocolate: Add ¼ cup dark chocolate chips.

Try my Christmas Chocolate Bark recipe.

Some Twist and Tweak Ideas

• Chocolate chip version: Add ¼ cup dark chocolate chips with the oats.
• Nutty version: Add ¼ cup chopped walnuts or almonds.
• Seed version: Add 2 tbsp sunflower seeds or pumpkin seeds.
• Coconut version: Add 2 tbsp shredded coconut.
• Spiced version: Add ¼ tsp nutmeg or allspice.
• PB version: Add 2 tbsp peanut butter to the liquid mixture.
• Fruit and nut: Add both dried fruit and nuts.

Try my No-Bake Vanilla Protein Bars recipe.

Some Helpful Tips

• Press the mixture firmly. The more compact the layer, the better the bars hold together. Use the back of a spatula or your hands.
• Let them cool completely before slicing. Warm bars will crumble. Patience pays off.
• Use parchment paper. It prevents sticking and makes removal easy.
• Don’t over-bake. 12-14 minutes is perfect. Over-baking makes them dry and hard.
• Store in an airtight container. They can dry out if left uncovered.
• Adjust sweetness. Add more maple syrup if you prefer sweeter bars.

Try my Easy Puffed Quinoa Bars recipe.

Some Budget-Friendly Tips

• Buy oats in bulk. Oats are cheap and last forever. Buy a big bag.
• Use store-brand raisins and dried apples. Store brands are just as good.
• Cinnamon from bulk bins. Buy only what you need. A jar lasts forever.
• Maple syrup is the splurge. Use honey (if not vegan) or brown rice syrup for a cheaper alternative.
• Make a double batch. Twice the bars. Same amount of work. Freeze half.
• Use what you have. Any dried fruit or nuts work. Clean out your pantry.

Try my Blueberry Oat Breakfast Bars recipe.

Some Serving Ideas

• As breakfast. Grab a bar on your way out the door.
• Post-workout. Carbs and fiber for refueling.
• As a snack. Perfect for mid-morning or afternoon cravings.
• In lunchboxes. Kids love them.
• With coffee or tea. Great for a quick pick-me-up.
• With yogurt. Crumble over Greek yogurt for a parfait.
• For a crowd. Make a double batch. Serve at brunch or parties.

Some Storage and Reheating Tips

Fridge: Store in an airtight container at room temperature for up to 1 week.

Freezer: Freeze for up to 3 months. Wrap individually in plastic wrap or place in a freezer bag.

Reheating: No need to reheat. They’re perfect at room temperature.

Do not refrigerate if you plan to freeze. Freeze them directly after cooling.

Do not reheat more than once. Take out only what you’ll eat.

Try my Pistachio Granola Bars recipe.

Final Thoughts

Look, I love a good granola bar. But I don’t love the sugar, preservatives, and plastic packaging of store-bought versions. These Apple Raisin and Cinnamon Oat Bars are my solution.

Simple, wholesome ingredients. Oats, raisins, dried apple, cinnamon, coconut oil, and maple syrup. Pressed into a baking sheet. Baked until golden. Sliced into bars.

Twenty-four minutes. 12 bars. No weird ingredients.

Make them for breakfast. Make them for snacks. Make them for meal prep. Make them for your kids.

However you serve them, you’re getting oat bars that are anything but boring.

Now go make some bars.

~ Danny Davis

P.S. If you try the chocolate chip version, let me know. That’s my go-to upgrade. Dark chocolate chips and oats together? So good.