“Toasting oats is a simple way to boost the flavor and texture in these soft and chewy oatmeal bars, which are inspired by the more classic iced oatmeal cookies. Be sure to let the bars cool completely before icing them. Using a pastry brush to dab the icing on the surface makes a perfectly imperfect coating, where it pools in some places and the bar beneath shows through in others.
To take these bars truly over the top, add 1½ cups (255 grams) mini chocolate chips after scraping the bowl in step 6. And you can even mix 1 tablespoon (5 grams) cocoa powder (whatever type you have on hand!) into the icing to make it chocolate. These bars keep well; store them in an airtight container for up to 10 days…assuming they last that long.”—Erin Jeanne McDowell, 2026 contributing editor
Iced Oatmeal Bars
Ingredients
Oatmeal Bars:
- 2 cups (180 grams) old-fashioned oats
- 1 cup (227 grams) unsalted butter, at room temperature
- 1¼ cups (275 grams) light brown sugar
- â…“ cup (67 grams) granulated sugar
- 2 large eggs (100 grams), at room temperature
- 2 teaspoons (8 grams) vanilla extract
- 2 cups (250 grams) all-purpose flour
- 2 teaspoons (10 grams) baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon fine sea salt
- ½ teaspoon baking soda
Icing:
- 1 cup (120 grams) powdered sugar
- 2½ tablespoons (38 grams) half-and-half
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) with an oven rack positioned in the center.
- Make the oatmeal bars: Sprinkle the oats onto a dry baking sheet, and shake the baking sheet to help spread them into an even layer. Transfer to the oven and toast for 9 minutes. They should be a little golden in color and should smell toasty. Let the oats cool completely, and leave the oven on.
- Transfer the cooled oats to a food processor, and hold the pulse button down for 4 seconds. Repeat this, holding it down for 4 more. The oats should have a range of textures; some will be fine and floury; others will still be larger pieces. Set aside.
- Lightly spray a 13x9-inch (33x23cm) pan with nonstick spray. Line the pan with parchment paper, letting the excess extend over all sides of pan.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape the base and sides of the bowl well. Add the eggs one at a time, mixing on medium speed to incorporate and scraping the bowl well between each addition. Add the vanilla, and mix well to combine.
- Add the oats, flour, baking powder, cinnamon, salt, and baking soda, and mix on low speed until evenly combined. Scrape the bowl well and then mix on low speed for about 15 seconds more. Sprinkle the dough into the prepared pan, and gently press into an even layer.
- Bake until the edges are browned and an instant-read thermometer inserted in the center registers 200°F (93°C), 30 to 34 minutes.
- Transfer the pan to a cooling rack to cool completely. While the bars cool, make the icing: In a small bowl, whisk the powdered sugar, half-and-half, and vanilla to make a fluid icing.
- Use a pastry brush to dab icing over the surface of the cookie—some of it will pool and settle, but some spots should remain uncovered. Let the bars sit until the icing is completely set, at least 1 hour.
- Use the excess parchment paper handles to lift the entire bar out of the pan and transfer to a cutting board. Peel away any attached parchment paper. Use a serrated knife to cut the bar into 3 even rows across the shorter side and 5 even rows across the longer side to make 15 pieces. Store in an airtight container for up to 10 days.
