In my recent quest to add more iron-rich foods to my diet, I brought back an old favorite recipe to help me out – Oatmeal Raisin Bars. The combination of oatmeal & raisins has always been appealing to me, so these bars are just the perfect snack!
I like to use Bob’s Red Mill Gluten-Free Rolled Oats. Not only do they have great fiber & protein stats, but they contain 15% of the RDA of iron. Most people with Celiac Disease tolerate oats just fine, but there is a small percentage who don’t. If you haven’t yet introduced oats to your gluten-free diet, please make sure to do so slowly. Raisins are another decent source of iron with 6% of the RDA in one serving (1/4 cup).
Oatmeal Raisin Bars (Recipe courtesy of Tina at Carrots & Cake)
Modified to be gluten-free
Makes 9 bars
Ingredients:
2 cups dry oats (Bob’s Red Mill GF Oats)
3/4 cup all-purpose flour (I used Pamela’s Baking & Pancake Mix; if you use a regular GF Flour Mix, make sure to add 1/2 tsp xanthan gum, if it isn’t in the mix)
1/2 cup packed brown sugar
1/4 cup sugar
1/2 cup canola oil
2 eggs
1/2 tsp salt
1/2 tsp cinnamon
1 cup raisins
Directions:
1. Preheat oven to 350 degrees. Spray 8-inch square baking pan with non-stick cooking spray.
2. In a large mixing bowl, combine ingredients until smooth.
3. Spread batter in prepared baking pan, and bake for approximately 25-30 minutes until bars are cooked all the way through.
4. Let bars cool completely in pan before cutting.
Thank you so much for the great review! We love getting feedback regarding R products! Glad you enjoyed them and ...
Have you spotted the tortillas in any of the stores in the Columbus area? I can't wait to try them ...
Oh, that is not good! I wonder if you could have them make you a fresh batch and get ...
I am not able to eat the fries at our Ted's because even though they use a dedicated fryer they ...
Did you ever get a response to this issue? I'm in the same boat right now with my 10 month ...
Sorry I almost for got to say I'm allergic to soy of all kinds too!. 
I’m going to try and make these bars tomorrow. I use Gluten Free Oats brand oats (they keep forever in the fridge so I order enough for the year at once) because they are just like Quaker quick oats except they’re gluten-free. We love oatmeal raisin anything! Thanks for the recipe
Hope you enjoy these!
Hi girls! I also use Gluten Free Oats and Lara’s Cream Hill Estates oats. Both are certified gf and seem to have a smaller, softer groat than Bob’s.
I published my favorite gf oatmeal raisin cookie recipe and got lots of great comments and a few negative ones — all the negative ones, turned out, had used Bob’s Red Mill oats! There really is a difference between oat mfrs, and some oats are better in different applications than in others. Just something to keep in mind, in case anyone has trouble with a recipe.
This one looks great though, Kim – I’ll have to give it a try!
I’m with Jules and have use the oats she mentioned above without issue. Bob’s on the other hand just haven’t worked out for me in cookies or bars or anything except oatmeal. Since we went out of town for the weekend, I didn’t get to make the bars yet, but look forward to making them this weekend
Does this recipe NOT need baking powder or baking soda to work?? No leavening agent at all?
Kathleen,
Good catch! The Pamela’s mix has the leavening in it already, so I didn’t have to add any. Sorry for any confusion!
http://www.pamelasproducts.com/ProductsMIXbaking.html
Kim
Well, that sucks. I decided to make the recipe anyway because I needed something for book club tonight. 2 Cups of expensive GF oats and Jules flour down the drain
Kathleen – I’m sorry to hear about your bars. I’ve used Jules’ flour in things before without adding baking powder or soda and they turned out fine. They were not bread type items. Did you taste what you made before throwing it out? I happened to make these bars yesterday (with Pamela’s baking mix and Gluten Free Oats brand oats) and they are the BEST oatmeal raisin bars I’ve had ever. That is including all gluten versions. I’m going to make oatmeal chocolate chip bars next time around as I think those would be might tasty as well.
Kim – thanks for the recipe and thanks from my husband who says the bars are incredible and addictive!
The flavor was fine, but as someone at book club mentioned, they were dense as bricks!!!! Every recipe I’ve ever used with Jules called for a leavening agent. I would like to know, if I make them again, how much baking powder or soda I would use with a GF flour mix. Or does this recipe require I use Pamela’s? If so, then I think you should update the recipe to reflect that. Thanks, Kathleen