Iced Oatmeal Bars - Recipe 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, which draw inspiration from classic iced oatmeal cookies. Make sure to allow the bars to cool completely before applying the icing. Using a pastry brush to apply the icing creates a beautifully imperfect finish, with some areas pooling while the bar underneath is visible in others.

      For an indulgent twist, mix in 1½ cups (255 grams) of mini chocolate chips after scraping the bowl in step 6. You can also incorporate 1 tablespoon (5 grams) of cocoa powder (any type you have available!) into the icing for a chocolate flavor. These bars store well; keep them in an airtight container for up to 10 days…if they last that long.” —Erin Jeanne McDowell, 2026 contributing editor

      Yields 15 bars

      **Oatmeal Bars:**

      - 2 cups (180 grams) old-fashioned oats

      - 1 cup (227 grams) unsalted butter, softened

      - 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.

      **To make the oatmeal bars:** Spread the oats on a dry baking sheet and shake it to even them out. Place the sheet in the oven and toast the oats for 9 minutes until they are slightly golden and fragrant. Allow the oats to cool completely, keeping the oven on.

      Transfer the cooled oats to a food processor, and pulse for 4 seconds, then repeat for another 4 seconds. You want a range of textures, with some pieces fine and powdery, and others remaining larger. Set aside.

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

      In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar on medium speed for 3 to 4 minutes until light and fluffy. Scrape down the bowl’s sides and base thoroughly. Add the eggs one at a time, mixing on medium speed to incorporate while scraping the bowl well between each addition. Add the vanilla and mix until fully combined.

      Blend in the oats, flour, baking powder, cinnamon, salt, and baking soda, mixing on low speed until everything is well combined. Scrape down the bowl again and then mix on low for an additional 15 seconds. Pour the dough into the prepared pan and gently press it into an even layer.

      Bake until the edges are golden 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 allow it to cool completely. While the bars cool, prepare the icing: In a small bowl, whisk together the powdered sugar, half-and-half, and vanilla until you achieve a pourable consistency.

      Using a pastry brush, lightly apply the icing over the surface of the bars, allowing some areas to pool while leaving some spots exposed. Let the bars sit until the icing is fully set, which will take at least 1 hour.

      Utilize the overhanging parchment paper to lift the entire bar from the pan and transfer it to a cutting board. Remove any parchment paper that’s still attached. Using a serrated knife, cut the bar into 3 even rows across the shorter side and 5 even rows across the longer side to create 15 pieces. Store in an airtight container for up to 10 days.

      Let us know how they turned out!