Here’s a nostalgic remake turned into an easy tray bake — Iced Oatmeal Cookie Bars. These bars capture the chewy, lightly spiced flavor of classic iced oatmeal cookies but are made as a simple sheet-pan treat. They’re naturally gluten-free and dairy-free and are sweetened with coconut sugar, making them a great option when you want something familiar with a clean-ingredient twist. Slice into 9 or 16 pieces depending on how large you’d like each bar to be.
These bars are soft, slightly cakey at the center with a tender, chewy edge, and they’re topped with a simple vanilla glaze that sets to a light, sweet finish. The recipe is straightforward and forgiving — a quick whisk of the wet ingredients, a fold of the dry, a short bake, and a few minutes for the glaze to set. Perfect for lunchboxes, potlucks, or an afternoon coffee break.
Ingredients
- 1 cup quick-cooking rolled oats
- 1 cup almond flour
- 1/4 cup tapioca flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon allspice (or substitute nutmeg)
- 1 large egg, room temperature
- 1/2 cup avocado oil (or neutral oil)
- 3/4 cup coconut sugar
- 2 teaspoons vanilla extract
- For the glaze: 1 cup powdered sugar
- For the glaze: 1 tablespoon unsweetened almond milk (or any non-dairy or dairy milk of choice)
- For the glaze: 1 teaspoon vanilla extract and a pinch of kosher salt
Step-by-step Instructions
Prep: Preheat and prepare the pan
Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with a parchment sling so you can lift the bars out easily once baked. Lightly coat the pan edges with avocado oil cooking spray or a thin smear of oil.
Combine dry ingredients
In a medium bowl, whisk together the oats, almond flour, tapioca flour, baking soda, baking powder, salt, cinnamon, and allspice. Make sure the spices are evenly distributed so every bite has a balanced flavor.
Mix the wet ingredients
In a large bowl, whisk the egg until light and slightly frothy, about 30–60 seconds. Whisk in the avocado oil, coconut sugar, and vanilla extract until smooth and homogeneous.
Combine and shape
Fold the dry ingredients into the wet mixture with a wooden spoon or rubber spatula until just combined. The batter will be thick and sticky, similar to cookie dough or blondie batter. Transfer the dough to the prepared pan and smooth into an even layer using a spatula or the back of a spoon.
Bake
Place the pan on the middle oven rack and bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove from the oven and let the bars cool completely in the pan before glazing.
Make the glaze and finish
In a medium bowl, whisk together the powdered sugar, almond milk, vanilla extract, and a pinch of salt. The glaze should be thick but pourable — add a few drops more milk if it’s too stiff. Once the bars are fully cooled, pour the glaze over the top and spread to an even layer using the back of a spoon. Let the glaze set at room temperature for about 20 minutes.
Slice and serve
Use the parchment sling to lift the bars from the pan and transfer to a cutting board. Slice into 9 larger squares or 16 smaller squares using a sharp knife. Wiping the knife between cuts produces the cleanest slices.
Recipe Details
- Prep time: 10 minutes
- Cook time: 20–25 minutes
- Rest time (glaze set): 20 minutes
- Total time: about 55 minutes
- Servings: 9–16 bars (recipe yields 16 smaller bars)
- Dietary notes: Gluten-free, dairy-free, refined sugar–free when using coconut sugar and non-dairy milk for the glaze
Frequently Asked Questions
Why use both baking soda and baking powder? Using both helps balance flavor and creates a reliable rise and tender texture in the bars.
Can I use another milk for the glaze? Yes — use any milk you prefer, dairy or non-dairy. Adjust the amount slightly to reach the desired glaze consistency.
How many bars does this make? You can cut the pan into 9 larger bars or 16 smaller bars depending on portion size.
Why wipe the knife between cuts? Cleaning the blade between slices prevents the glaze and crumbs from smearing and gives cleaner, neater bars.
How should I store these? Store bars in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture.
Notes and Variations
These bars are a great base for small variations: stir in 1/2 cup chopped nuts, raisins, or dairy-free chocolate chips to the batter before baking for added texture. If you prefer a less sweet glaze, reduce the powdered sugar slightly or add a touch more milk to thin it. For a nut-free version, substitute the almond flour with an equal amount of oat flour if you tolerate oats, or use a certified nut-free gluten-free flour blend — be aware this may change texture slightly.
Make-ahead tip: The unglazed bars can be baked and frozen for up to one month. Thaw, then glaze just before serving for freshest taste and texture.
Photography credit: Eat Love Eats.