No-Bake Oatmeal Raisin Bars
These vegan no-bake oatmeal raisin chocolate chip bars are nut-free and easy to make with just 4 wholesome, everyday ingredients.
- vegan, gluten-free (use gf-certified oats, if needed), nut-free and oil-free
- can be sugar-free if you use sugar-free chocolate chips such as stevia-sweetened Lily’s
- healthy enough for a snack but decadent enough for dessert
- travel well for snacking on-the-go
- dates – any variety works as long as they’re soft and moist, if not, you’ll have to soak them before using in the recipe
- oats – rolled, quick or large flake oats all work
- raisins – any variety works
- chocolate – use dairy-free chocolate or dark chocolate chips, chocolate morsels or chopped dark chocolate, for sugar-free bars you can use sugar-free chocolate chips such as stevia-sweetened Lily’s
Step by Step Instructions
Step 1. Add the oats to a food processor and blend into a grainy flour. Some larger pieces left behind are totally fine.
Step 2. Add the dates, sea salt and cinnamon, if using, and blend into a sticky, clumpy dough.
My dough isn’t getting sticky! If the mixture isn’t forming sticky clumps (it should if your dates were moist), add 1 tsp of warm water and process again. That should be enough but you may need to repeat 1-2 times.
Step 3. Add the chocolate chips and raisins and process briefly to combine.
Step 4. Line a 7-8 inch square baking pan with parchment paper so it sticks out over the sides of the pan. Firmly press the dough into the pan, really working it into the corners.
Quick Tip: To smooth and even our the bars, lightly wet your hands and rub them over the surface to smooth.
Place the entire pan in the freezer to firm then lift out the pan, slice and enjoy!
Notes and Tips
- Dates: It’s important to use soft, moist dates in this recipe. Medjool and sayer dates are my favourite for this. If your dates are overly dry, pit them if they’re not already then place them in a bowl of hot water and soak for 15 minutes. Drain well then proceed with the recipe.
- Serving Size: You can make 8 large bars, 16 squares or 32 mini-bars. I like making 32 mini bars so I can choose my serving size…1, 2 3 or 4!
- Fridge: In a sealed container for up to 2 weeks.
- Freezer (Recommended): In a sealed container or freezer-safe bag for up to 3 months. Enjoy straight from the freezer as they don’t freeze solid.
- Room Temperature: If taking to-go, they’re okay at room temperature for 1-2 days but will get soft and mushy if they get too warm. Keep cool for best results.
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- Place the oats in a food processor and process briefly to break down into a grainy flour.
- Add the dates, sea salt and cinnamon, if using and process into a thick, sticky, clumpy dough you can easily press between your fingers. If it’s not turning into clumpy dough, add 1 tsp warm water and process again. That should be enough but you may need to repeat 1-2 times if your dates were on the dry side.
- Add the chocolate chips and raisins and process briefly to mix through.
- Line a 7-8 inch square baking pan with parchment paper so it sticks out over the sides of the pan then firmly press the dough into the pan, really working it into the corners. Once you’ve pressed the dough down, I recommend wetting your hands and using them to smooth the surface of the bars.
- Place in the freezer for an hour to firm.
- Lift out of the pan and cut into 16 squares.
Storing: Sealed container in the fridge for up to 2 weeks or freezer for up to 4 months. Okay at room temperature if taking to-go but will get soft so try to keep in the fridge or at least keep cool until you’re ready to enjoy. I recommend storing them in the freezer as they don’t freeze solid and can be enjoyed straight away.
- Serving Size: 1
- Calories: 169
- Sugar: 25 g
- Sodium: 74 mg
- Fat: 3 g
- Carbohydrates: 35 g
- Fiber: 3.7 g
- Protein: 2.3 g
Keywords: no-bake oatmeal raisin bars, no-bake oatmeal bars
Originally pubslihed on December 14, 2016. Updated on October 19, 2020 with new photos and text.