Iced Oatmeal Bars - Prepare from Scratch

      Recipe by Erin Jeanne McDowell

      “Toasting oats is an easy way to enhance the flavor and texture of these soft and chewy oatmeal bars, inspired by traditional iced oatmeal cookies. Make sure to allow the bars to cool completely before icing them. Using a pastry brush to apply the icing creates a beautifully imperfect finish, with some areas pooling and others allowing the bar to show through.

      To elevate these bars even further, incorporate 1½ cups (255 grams) of mini chocolate chips after scraping the bowl in step 6. You can also blend 1 tablespoon (5 grams) of cocoa powder (any type you have) into the icing for a chocolate version. These bars store well; keep them in an airtight container for up to 10 days... assuming they last that long.” —Erin Jeanne McDowell, 2026 contributing editor

      Makes 15 bars

      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

      - ⅓ 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

      Preheat the oven to 350°F (180°C) with the oven rack in the center.

      Prepare the oatmeal bars: Spread the oats on a dry baking sheet and shake it to create an even layer. Toast them in the oven for 9 minutes until they turn slightly golden and smell toasty. Allow the oats to cool completely while keeping the oven on.

      Transfer the cooled oats to a food processor and pulse for 4 seconds, then repeat for another 4 seconds. The oats should have varied textures: some finely ground and others still larger. Set aside.

      Lightly coat a 13x9-inch (33x23cm) pan with nonstick spray and line it with parchment paper, allowing the excess to hang over the edges.

      In the bowl of a stand mixer with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the bowl. Add the eggs one at a time, mixing on medium speed and scraping the bowl thoroughly between additions. Mix in the vanilla until well combined.

      Add the oats, flour, baking powder, cinnamon, salt, and baking soda, then mix on low speed until fully combined. Scrape the bowl again and mix on low for an additional 15 seconds. Evenly sprinkle the dough into the prepared pan, pressing it down gently into a flat layer.

      Bake until the edges are browned and an instant-read thermometer inserted in the center reads 200°F (93°C), about 30 to 34 minutes.

      Once baked, move the pan to a cooling rack to cool completely. While cooling, prepare the icing: In a small bowl, whisk together the powdered sugar, half-and-half, and vanilla until smooth.

      Using a pastry brush, apply the icing over the surface of the bars—some areas will pool while others remain bare. Allow the bars to sit until the icing is fully set, at least 1 hour.

      Use the parchment paper overhang to lift the entire bar from the pan and transfer it to a cutting board. Remove any remaining parchment paper. With a serrated knife, cut the bars into 3 equal rows across the shorter side and 5 equal rows across the longer side to yield 15 pieces. Store in an airtight container for up to 10 days.

      We’d love to hear how it turned out!