Raisin Your Nutrition

– A blog about the energy benefits of raisins –

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Really Good Low-Fat Raisin Oatmeal Cookie Bars

September 06, 2017 by

Raise your hand if you like cookies and milk for after school snack, or any time! With kids back in school and families settling into fall routines, these bar cookies couldn’t be more simple to stir up for a homemade treat. Bar cookies are quicker to make than drop cookies too.

Yogurt and oil substitute for butter and make an easy-stir cookie dough – no mixer needed. It’s a good baking project for younger children, with just two bowls, a spoon, measuring tools, and a baking pan. Use the recipe as a reading and measuring lesson!

These moist chewy cookies masquerade so well for traditional oatmeal cookies, you’ll be surprised to know they have about half the fat and calories. Make them with golden raisins, natural raisins, or some of each.

Let’s get started!

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Really Good Low-Fat Raisin Oatmeal Cookie Bars


1 cup white whole wheat flour or whole wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
1/4 cup fat-free vanilla or plain yogurt
2 tablespoons canola oil or corn oil
1 large egg
1 teaspoon vanilla extract
1-1/3 cups old-fashioned or quick-cooking oats (not instant)
1 cup Sun-Maid Natural or Golden Raisins


HEAT oven to 375º F. Line a 9×13-inch baking pan with parchment, foil or coat with cooking spray.
COMBINE flour, baking powder, cinnamon, baking soda and salt in a small bowl.
COMBINE brown sugar, yogurt, oil, egg and vanilla in a large bowl. Stir in flour mixture until well blended.
STIR in oats and raisins.
SPREAD dough evenly into prepared pan using water moistened fingertips or silicone spatula. Dough is slightly stiff and sticky.
BAKE for 15-18 minutes until lightly browned and center feels set when lightly pressed with fingertip. Cool in pan. Lift from pan with parchment or foil if using and cut into bars.

Makes 20 bars

Calories 126; Protein 2g; Fat 2g (Sat. Fat 0.1g); Carbohydrate 26g; Dietary Fiber 2g; Cholesterol 10mg; Sodium 126mg



Stir the sugar, oil and eggs in a large bowl. Stir the dry ingredients in another bowl.

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Add dry ingredients and raisins to the wet ingredients.
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Stir well to make a stiff dough.

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Press into a parchment or foil lined 9×13-inch pan.
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Spread evenly with a moistened spatula or fingers.

7 ready to bake

Bake 15-18 minutes until golden brown and top springs back when touched. Lift from pan with parchment or foil. Cool then cut into 20 bars.

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  1. Rita says:

    Oatmeal raisin cookies have always been a favorite of mine. With less fat and sugar? I will DEFINITELY makes these! Two questions: How do I print the recipe easily? And… I’m confused about who’s recipe this really is. Having Suzanne Nelson’s photo so prominently seems odd.

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About The Author
Suzanne Nelson

Dr. Nelson recently joined the staff of Bryn Athyn College in Pennsylvania as a nutrition and wellness advisor and sports nutritionist. Previously, she was the Director of Sports Performance Nutrition in the athletic department at the University of California, Berkeley. While in California, she was the team nutritionist for the San Francisco 49ers and provided nutrition consultation to the San Francisco Giants and Golden State Warriors. In addition, Dr. Nelson has advised elite amateur athletes at the national, world, and Olympic level. She is a nationally known speaker in sports nutrition and is the author/editor of several books and numerous scientific journal articles. Dr. Nelson is the Nutrition and Health Advisor for Sun-Maid.

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