These slow cooker cookie bars with cinnamon and raisin are packed with oats for a great snacking option!
Since I know cookies can be made in the slow cooker (see my other slow cooker giant cookie recipes!) I decided to try making slow cooker cinnamon, oat and raisin cookie bars for my daughter to take in her packed lunches.
These are a bit healthier than flapjacks but still taste good.
They went down very well and I make them often now for picnics, afternoon snacks and packed lunch boxes.
It takes five minutes to make the mixture up then you can just leave it to bake in your slow cooker for a couple of hours, perfect for busy people!
Ingredients
Here is what you will need for this recipe – get the quantities in the recipe card below:
- margarine or butter – either will work fine. I use whichever I have to hand.
- caster sugar – or granulated will work too.
- oats – the main ingredient in these oat cookie bars.
- plain flour
- honey – sweetens as well as helps to bind a little.
- egg – helps to bind the mixture together.
- vanilla extract
- baking powder
- raisins – can be replaced with other dried fruit such as sultanas, cranberries, blueberries
- cinnamon
Instructions
Here are step by step instructions on how to prepare this recipe. You’ll find the recipe quantities in the recipe card further down.
- Cream together butter and sugar.
- Mix in honey.
- Lightly beat the egg then mix it in. Add the vanilla extract.
- Then add the dry ingredients and mix well.
- Grease and line your slow cooker pot with either a cake case or greaseproof paper with slits cut in the side so it fits nicely.
- Pour the mixture in and press down so it is even.
- This recipe fits a 3.5 l slow cooker. Double the quantities for a larger one (so that your cookie is not really thin).
- Put on the lid and cook on high for 1.5 to 2 hours until crisp and firm. You may wish to add some squares of kitchen towel underr the lid to stop moisture dripping onto the cookie.
- Remove the pot from the slow cooker and allow to cool. Use the greaseproof paper to pull the cookie out.
- Place the cookie on a cooling rack to cool fully – it will also harden more.
- Slice as required. Store in an airtight container.
Variations
Cram in whatever dried fruit you fancy – apricots, cranberries, etc.
Add nuts and seeds if you like such as chopped almonds, hazelnuts, pumpkin seeds, sunflower seeds.
Chocolate chips – white, milk or dark – are a good addition.
Other variations on these slow cooker cookie bars I have tried are mango and pumpkin seed and chocolate, all delicious too!
Baking in a slow cooker
If you like this recipe, be sure to look at my guide to baking and making puddings in the slow cooker.
It is crammed with recipes for brownies, giant cookies stuffed with chocolate orange, Nutella scones, cakes and puddings of all kinds!
Also check out my slow cooker archives for all my slow cooker recipes, from mains to desserts!
Recipe
Slow Cooker Cookie Bars with Cinnamon and Raisin
Ingredients
- 50 g margarine
- 50 g caster sugar (superfine sugar)
- 1 tsp runny honey
- 1 egg
- 1 tsp vanilla extract
- 50 g plain flour (all-purpose flour)
- 1 tsp baking powder
- 90 g oats
- 40 g raisins
- 1 tbsp cinnamon
Equipment
Instructions
- Cream together butter and sugar.50 g margarine, 50 g caster sugar (superfine sugar)
- Mix in honey.1 tsp runny honey
- Lightly beat the egg then mix it in. Add the vanilla extract.1 egg, 1 tsp vanilla extract
- Then add the dry ingredients and mix well.50 g plain flour (all-purpose flour), 1 tsp baking powder, 90 g oats, 40 g raisins, 1 tbsp cinnamon
- Grease and line your slow cooker pot with either a cake case or greaseproof paper with slits cut in the side so it fits nicely.
- Pour the mixture in and press down so it is even.
- This recipe fits a 3.5 l slow cooker. Double for a larger one.
- Cook on high for 1.5 to 2 hours until crisp and firm.
- Remove the pot and allow to cool.
- Place on a cooling rack to cool fully – it will also harden more.
- Slice as required. Store in an airtight container.
Notes
- I made this recipe in an oval 3.5 l slow cooker.
- Double the quantities if you are using a larger slow cooker (or it will be very thin).
Caroline says
Hello,
Re: Slow Cooker Cinnamon and Raisin Cookie Bars
I’m in the UK.
Would it be possible to use Mornflake Mighty Oats (Creamy Superfast Oats, Perfect for Porridge?
I have a 2kg bag of this in my store cupboard, so it would be lovely to use up some of it in this recipe.
Many thanks.
bakingqueen74 says
Hi Caroline. Im in the UK too. I am not familiar with those oats but I looked them up and they seem to be oatflakes, so not quite the same as whole oats. They might have a softer texture but I think they would work in this recipe. Let me know if you try it!
Graham says
Hi Lucy,
I use a 7 inch round glass souflette dish in our 3.5L slow cooker and I’m wondering if this recipe be suitable?
Thanks
bakingqueen74 says
Hi there, I haven’t tried cooking in a glass dish (assuming Pyrex or similar) in a slow cooker but if it fits in your 3.5 litre then it sounds like the size would be right.
Stephanie Jane says
I just made this today and it was delicious still warm from the slow cooker! I didn’t have an egg so used 1/2 plain 1/2 chickpea flour and added a banana to compensate.
I’ve ended up with a 2-inch deep oaty cake with a rich cinnamon flavour – and a beautifully scented motorhome 🙂
bakingqueen74 says
Ooh yum sounds delicious!
Hayley High says
Tasted great! How long will it last in airtight container? also anyone know if this can be frozen in batches?
bakingqueen74 says
Hi Hayley, probably a few days, I am afraid ours didn’t last long enough for me to find out. I have never frozen cookies so am not sure about that either I’m afraid.
lakms says
Hi. Do you keep lid on? Tnx
bakingqueen74 says
Hello, yes the lid is on for this recipe. I hope you enjoy it!
Craig - The Usual Saucepansc says
What a great little recipe – never thought of making something like this in the slow cooker!
bakingqueen74 says
Thanks Craig!