The Gluten-Free Diet Menu Plan for Jan 20, 2013 features Oatmeal Raisin Walnut Bars

Oatmeal Raisin Walnut Bars – Gluten-Free

Yesterday I was trying to find a new way to make some of my favorite things.  I was contemplating different combinations, varying shapes and textures, flours with more fiber.  Gluten-free oatmeal snacks with walnuts instead of pecans.  Bars instead of cookies.

Oatmeal Raisin Walnut Bars - Gluten-Free

Oatmeal Raisin Walnut Bars – Gluten-Free

I wanted chewy, crunchy, interwoven flavors, better-for-you-than-cookies – plus quick to make and easy to pack.

What I ended up baking was Oatmeal Raisin Walnut Bars.  The three textures of oatmeal, raisins and walnuts are held together in a sweet dough of whole-grain flours with a brown sugar and vanilla flavor.  One day I’d like to experiment with different sweeteners in this…when I have more time.

Oatmeal Raisin Walnut Bars are quick and easy to make – 10 minutes to prepare, 20 minutes to bake, and not much to clean up.  I wanted time left to relax after finishing.

These yummy treats definitely qualify for easy gluten-free living.

My husband is not too interested in cookies or bars.  Sometimes he’ll eat a Larabar. But, those are in a class of their own.  He especially is not interested in healthy cookies or bars, no matter how good for him or frugal or easy-to-make they are. If it doesn’t have more sugar than the average cookie, he won’t pay attention… (typical guy?)…as a result he didn’t eat more than one of these bars.  I was disappointed, but not surprised.

He will eat my traditional soft oatmeal cookies, which are neither quick nor easy.  If I want him to eat oatmeal, all I have to do is cook him a bowl of it for breakfast.  I just won’t get him to eat it in bar form like these delicious snacks.


Oatmeal Raisin Walnut Bars – Gluten-Free

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 1/2 Cup Butter, Margarine, or Butter-Flavored Shortening, at room temperature
  • 1 Cup Brown Sugar, or less, to taste
  • 1 Extra Large Egg
  • 1 Teaspoon Vanilla Extract, gluten-free
  • 1/2 Cup Garbanzo Flour or Garbanzo/Fava Mix (like Bob’s Red Mill)
  • 1/2 Cup Brown Rice Flour (like Bob’s Red Mill)
  • 1/2 Teaspoon Baking Powder, Gluten-free
  • 1 Teaspoon Xanthan Gum
  • 1 Cup Certified Gluten-free Rolled Oats (like Bob’s Red Mill)
  • 1/2 Cup Golden Raisins
  • 1/2 Cup Walnuts, broken


Preheat oven to 325 degrees F.

Cream butter, margarine or shortening in mixer.

Add sugar, then egg and vanilla. Beat well after each addition.

Add dry ingredients except oats, mixing on low speed, scraping sides of bowl often, until well-blended.

Add oats, mixing on low speed, scraping sides of bowl often.

Stir in raisins and nuts, blending well.

Spread in a well-greased 8×8″ or 9×9″ baking pan. Bake until lightly browned (15-20 minutes).

Be sure to check your ingredients lists every time you buy to verify that what you’re using is (still) gluten-free. Oats are especially prone to cross-contamination in their production and harvesting process, so be sure to use Certified Gluten-free Oats if you need to avoid gluten. If you use a casein-free margarine or shortening, these bars can also be casein-free, dairy-free and lactose-free.


Linked to:

Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday

Gluten-Free Homemaker’s Gluten-Free Wednesday

Miz Helen’s Country Cottage Full Plate Thursday

The Nourishing Gourmet’s Pennywise
Platter Thursday

Frugal Follies’ Frugal Food Thursday

Cybele Pascal’s Allergy Friendly Friday

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  • Mary @ Fit and Fed

    October 26, 2012

    These do look good. I haven’t yet come up with the right replacement for the bars that both I and the teens like to eat (Larabars, Z-Bars, a few other kinds). This looks like a worthy candidate. I’d probably make it with coconut oil and coconut sugar. Does the garbanzo flour give it any beany flavor?

    • Pat

      October 26, 2012

      Coconut oil and coconut sugar would probably be really good in these bars — I like coconut, but I’m the only one in my family who does, so I don’t cook with it very often. We like the garbanzo flour — which does have a faint flavor but a pleasant one — better than rice flour, so I use it a lot. Thanks for stopping by!

  • Miz Helen

    July 9, 2011

    Hi Pat,
    It is good to see you today. Oatmeal Raisin and Walnuts are a great combination of flavor and texture. This is a great recipe that we are going to really enjoy! They look delicious. Hope you are having a great summer. Thank you so much for sharing with Full Plate Thursday and sure hope to see you again real soon!
    Miz Helen

  • Oh these look good!! I just posted a recipe for Coconut Almond Bars – :)

  • Pat, I’m a big fan of dense bars like these. Mr. GFE would especially love them because he likes anything that has “oatmeal raisin” in the name. 😉 Thanks for this recipe, dear!


    • Pat

      July 8, 2011

      Thanks, Shirley — we like the flavors a lot, too, so much that being healthier is just a side benefit. Especially for my husband…I think he won’t eat something that is supposed to be “healthy.”

  • emm

    July 6, 2011

    Hey thanks for you lovely words over at my darling lemon thyme Pat. I’ve really loved “meeting” you too!
    These bars look lovely by the way, I’ve been thinking of making something very similar, something like an all-in-one breakfast kinda bar… xx

    • Pat

      July 6, 2011

      I’d love to see your ideas on it — especially the sugar. One of my childhood breakfast favorites was Mom’s oatmeal cookies with milk…not as healthy as some breakfasts, but that was way back when Frosted Flakes were a major food group. I’d like to see these bars with something healthier for the sweetener, or at least less of it.

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