Save Peanut Butter Cinnamon Raisin Bars are my year-round solution for a breakfast or snack that is deeply satisfying and easy to make. With toasty oats, sweet raisins, a swirl of creamy peanut butter, and a dash of cinnamon, these chewy bars will instantly remind you of classic PB&J flavors but with extra fiber and warmth. Whether you are sending the kids off to school or need a midday pick-me-up, these bars are ready in a flash and pack beautifully for lunchboxes or hikes.
I first baked these bars on a rainy Sunday when we needed a little comfort food without leaving the house. Now they are my go-to for healthy snacking and energizing the whole family before weekend adventures.
Ingredients
- Old-fashioned rolled oats: These provide hearty texture and fiber Choose regular oats for the best chew avoid instant
- Whole wheat flour: Makes the bars wholesome and filling Stone-ground flour packs more flavor
- Ground cinnamon: Lends a warm spice that complements both raisins and peanut butter Use fresh spices for max aroma
- Baking soda: Provides lift and softness in each bite Check yours is fresh for effective leavening
- Salt: Balances the sweetness and brings together all other flavors Use fine sea salt or kosher salt
- Creamy peanut butter: Delivers classic nutty richness Smooth well-stirred peanut butter will mix more evenly
- Honey or maple syrup: Sweetens naturally and gives moisture Go for local honey or pure maple syrup for brighter taste
- Unsalted butter or coconut oil: Adds tenderness and keeps bars moist Melt gently to mix in easily
- Large egg or flax egg: Binds the bars together Choose cage free eggs or make a flax egg by mixing ground flaxseed and water
- Vanilla extract: Amplifies sweetness and brings warmth Pure vanilla gives the most natural undertone
- Raisins: Sweet and chewy for bursts of natural sugar Seek moist, plump raisins and avoid ones that are overly dry
- Chopped walnuts: Optional but add crunch and healthy fats Pick fresh walnuts and store in the fridge for best flavor
Instructions
- Prep the Pan:
- Line an eight by eight pan with parchment paper making sure some hangs over the edge for easy lifting after baking. This simple step saves major cleanup and guarantees the bars come out neatly.
- Mix the Dry Ingredients:
- Combine oats whole wheat flour ground cinnamon baking soda and salt in a large bowl. Whisk until everything is thoroughly blended this ensures even flavor in every bite. Breaking up the oats will make the bars pleasantly chewy.
- Combine Wet Ingredients:
- In a separate bowl stir together creamy peanut butter honey or maple syrup melted butter or coconut oil the egg or prepared flax egg and vanilla. Mix until smooth and fully blended. This step is key for a homogenous batter do not rush it.
- Bring Wet and Dry Together:
- Pour the wet mixture into the bowl with dry ingredients. Stir with a sturdy spoon or spatula just until you no longer see streaks of flour. Overmixing can lead to tough bars so stop when everything is evenly coated.
- Add Raisins and Walnuts:
- Gently fold in your raisins and chopped walnuts if you are using them. Make sure each bite will catch a raisin or a bit of nutty crunch by spreading them evenly throughout the batter.
- Bake:
- Scrape the mixture into the prepared pan. Press it down firmly and evenly to create a compact layer from corner to corner. This keeps the bars from crumbling apart after baking. Slide the pan into a three hundred fifty degree oven and bake for twenty two to twenty five minutes until the top is golden and edges are nicely set.
- Cool and Slice:
- Let the pan sit on a rack until completely cool so the bars firm up. Then use the parchment to lift everything out in one piece. Cut into twelve bars with a sharp knife and enjoy the satisfying slices.
Save My favorite part is always biting into those plump cinnamon laced raisins. They remind me of the oatmeal cookies my mom made while I was growing up. Now my family gets just as excited when they smell these baking on a chilly morning.
Storage Tips
Cool the bars fully before storing to avoid sogginess. Once sliced keep them in an airtight container at room temperature for up to three days. For longer storage refrigerate the bars which keeps them chewy and prevents the peanut butter from going rancid. They also freeze well so wrap individually and stash in a freezer safe zip bag for up to three months. Thaw on the counter or pop in a lunchbox and let them come to room temperature.
Ingredient Substitutions
Switch out peanut butter for almond or sunflower seed butter if needed. For a nut free batch just use sunflower seed butter and leave out the walnuts altogether and this works especially well for school snacks. Maple syrup can take the place of honey. You can try swapping raisins for dried cranberries or chopped dates for a whole new flavor.
Serving Suggestions
Pack these bars in a lunchbox for school or work. They pair perfectly with a hot cup of coffee or spiced chai or enjoy them crumbled over Greek yogurt for a more substantial breakfast. I even like to wrap a bar in parchment and tuck it in my hiking backpack for trail energy.
Cultural Notes
Homemade snack bars like these are a staple in American kitchens thanks to their convenience and adaptability. The combo of nut butter oats and dried fruit echoes old fashioned energy bars from community cookbooks and school bakesales. What I love most is how every baker tweaks the recipe for their own family.
Seasonal Adaptations
Swap in chopped dried apples in fall for extra coziness Mix in a pinch of nutmeg or ginger to amp up spice for winter Add mini chocolate chips or coconut for a spring twist
Success Stories
My neighbor borrowed this recipe when her kids would not eat storebought bars anymore. She now makes a double batch every week and sneaks in flaxseed for more nutrition. Another friend avoids nuts so we made a batch using sunflower seed butter and pumpkin seeds with great results.
Freezer Meal Conversion
Cool bars thoroughly before freezing. Slice and wrap each bar tightly or place parchment between layers. Defrost overnight in the fridge or for a few hours at room temperature. They taste just as fresh as the day they were baked and do not dry out.
Save Enjoy these hearty bars as a comforting breakfast or snack. Their wholesome flavor and texture are sure to become a favorite in your family, too.
Kitchen Help
- → How do I make these bars vegan?
Use maple syrup instead of honey and substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, rested for 5 minutes).
- → Can I use other dried fruits instead of raisins?
Yes, you can use dried cranberries, chopped dates, or even dried cherries for a different flavor.
- → How should I store the bars?
Store them in an airtight container at room temperature for up to 4 days, or refrigerate for longer freshness.
- → Can I make these bars gluten-free?
Substitute the flour with a gluten-free blend and use certified gluten-free oats to make them gluten-free.
- → What can I use instead of peanut butter?
Swap peanut butter for almond butter or sunflower seed butter for a nut-free option. Adjust salt if needed.
- → What's the best way to achieve chewy bars?
Slightly underbake the bars for a softer, chewier texture. Check at 22 minutes and remove when edges are golden.