OATMEAL BARS – when applesauce just won’t cut it.

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Today I have proved myself a glutton-for Scotch oatmeal cookies and erotic thought. There is nothing left to say of me.
— Flannery O’Connor

Hi there,

Since our recent health scare, I have been thinking about how to take the title of this blog “New Classic Recipe” seriously and to take some classic recipes and try to reduce the fats and sugars.

Dom likes a little something sweet after dinner but finding a cookie that is low in saturated fat is a very difficult proposition. Since I know that oats are a cholesterol scrubbing brush, I decided to start with the idea of a healthy fat oatmeal cookie. I combined the idea of peanut butter and oats to make a cookie. When I was finished combining all the ingredients, the cookie was a crumble so to speak. So to save the day, I put the dough on a small sheet pan and made cookie bars instead. They turned out pretty good. Give them a try.


  • 2/3 cup of rolled oats
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp baking soda
  • 1 large egg
  • 1/2 cup of golden raisins
  • 1/2 cup of dark chocolate chips
  • 6 tablespoon of light brown sugar
  • 1 cup of chunky peanut butter


  1. In a medium bowl, toss the oats, spices, and baking soda together. Set aside. In a medium bowl, beat the egg. Mix in the peanut butter and brown sugar until combined. Pour in the dry ingredients and slowly mix until combined. Fold in the raisins and chocolate chips.
  2. Chill the cookie dough for 30 minutes.
  3. Preheat the oven to 350 degrees. Line a small cookie sheet with parchment paper. Gently press the dough onto the sheet.
  4. Bake for 10 to 12 minutes.
  5. Allow the sheet pan cookie to cool for 10 minutes and then cut into bars.

I hope the Cookie Monsters in your house enjoy their “a smidge healthier treat”.

35 responses to “OATMEAL BARS – when applesauce just won’t cut it.”

  1. Looks like a good recipe. I’d have to substitute sunbutter for peanut butter because we have a family member with severe peanut allergies. Thanks for sharing.

  2. They would be great as breakfast on the go or an afternoon pick me up 🙂

  3. Darlene – British Columbia, Canada – Writer of children's stories, short stories and travel articles. https://twitter.com/#!/supermegawoman http://www.facebook.com/permalink.php?story_fbid=201634059868404&id=631897250&ref=notif&notif_t=like#!/pages/Darlene-Foster-Writer/362236842733
    Darlene says:

    These look very good. I might use dried cranberries instead of raisins. My hubby likes a little something sweet after dinner too. So I always look for a healthy alternative.

  4. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    These look really scrumptious Bernie! The spices, the chocolate, the raisins, the oats, all look like they are having a ball!

  5. Tasty looking bars! Using peanut butter instead of butter is a great idea. I’ll give it a try soon.

    Another good option is cookies made with olive oil. (If interested, use the search button in my blog for a recipe)

  6. debrapurdykong – British Columbia, Canada – I'm a British Columbia author who's been writing for over 30 years. My volunteer experiences, criminology diploma, and security work inspired me to write the Casey Holland transit security novels set in Metro Vancouver. I'm also a part-time facilitator in Creative Writing Workshops through Port Moody's Recreation program. Feel free to contact me at dpurdykong@gmail.com
    debrapurdykong says:

    They look delicious. I must try this recipe!

      • debrapurdykong – British Columbia, Canada – I'm a British Columbia author who's been writing for over 30 years. My volunteer experiences, criminology diploma, and security work inspired me to write the Casey Holland transit security novels set in Metro Vancouver. I'm also a part-time facilitator in Creative Writing Workshops through Port Moody's Recreation program. Feel free to contact me at dpurdykong@gmail.com
        debrapurdykong says:

        Will do!

  7. Bern, I love this recipe! Since I’m not a baker by any stretch of the imagination, I love the simplicity of it, and I’m sure the oatmeal bars were delish! Thanks for sharing your healthy treat recipe!..

    • Hello my friend. I am so happy to see you here again. When I get back I will whip up a bunch for you. They are good for breakfast or lunch on the run.

  8. the Painted Apron – Life is all about creativity for me, as long as I'm creating something I am happy! I hope I will inspire your daily life and give you ideas for your own wonderful creations!
    Jenna says:

    Sounds great Bernadette!

  9. D. Wallace Peach – 30 Miles beyond the edge of civilization, Oregon – I'm an adventurer in writing, peering under rocks in my garden for secret magic. I can't stop writing. My stories want to explode from my head. They demand my attention and surge from my fingertips faster than I can put them to paper. I love what I do.
    D. Wallace Peach says:

    Those look yummy, Bernadette, and full of ingredients that I try not to eat. Lol. My grandson will love them though.

  10. Awakening Wonders – Everyday life is filled with wondrous things and embraceable moments, but only if we allow ourselves to be fully awakened. I invite you to join me as I share passionate life adventures and ramblings that awaken my spirit. I look forward to awakening your senses to the simple, joyous wonders that are all around us. I feel that we are destined to become soulful adventurers!
    Awakening Wonders says:

    I am sure these bars/cookies are the best!

  11. Jolly Princess – A retired BPO employee in Manila Philippines. Former tech support for internet, digital tv, satellite tv and home phone for a Canadian company. I started blogging on Blogger several years back. I quit due to my work schedule. Now back to blogging.This is my personal blog about, hobbies, health and wellness regimen, indoor plants, plants, life hacks, lifestyle and culture, simple home management, information technology
    Jolly Princess says:

    Mouth watering.😋Thank you for sharing the recipe.🤙

  12. This is a nice recipe, Bernadette. I haven’t been baking much because everyone except mom and I are on diets in my house.

      • I still bake for special events and am busy creating the fondant art for my hubby’s 50th birthday cake.

  13. That was a great idea Bernadette! They look really good!

    • Thanks Diane. Even the grandkids like them which really shocked me. I’d like to take the recipe a step forward and try to make granola bars out it.

  14. Retirement Reflections – Vancouver Island, BC – Prior to retirement, I lived and worked in Beijing China for fourteen years (Middle School Principal/Deputy Director at The Western Academy of Beijing). Leaving international life behind, my husband and I retired to Vancouver Island in June 2015. To document both this transition and our new adventures, ‘Retirement Reflections’ was born. I hope that you enjoy reading these reflections, and will be willing to share your own.
    Retirement Reflections says:

    Hi, Bernadette – I too am always looking for healthier versions of favourite recipes. This one looks great. Thank you for sharing it!

  15. Smart adjustment to keep your cookies from falling apart! I just saw something from Cooks Illustrated (I think) that suggested using pureed dried fruit, such as apricots, in cookie bars as a way to make them sticky and cohesive. I haven’t tried it but this is the kind of thing I like to explore, so I’ll check it out one of these days. In the meantime, your method is working great and you can’t go wrong with peanut butter!

    • Hi Terrie, let me know if you perfect the method. I wonder what they used as the liquid for the puree. Probably fruit juice or jame or jelly?

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