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Pecan Oatmeal Raisin Bars

Pecan Oatmeal Raisin Bars. A close cousin to Date Crumbles, this new cookie bar adds chunks of crunchy pecans to the crumble and a layer of sweet rain filling at the centre.

Pecan Oatmeal Raisin Bars

Pecan Oatmeal Raisin Bars

It’s been quite a while since we shared a new cookie bar recipe around here so I decided to make these oatmeal raisin bars as a twist on a traditional favourite around here, Date Crumbles.

Truth be told, this is another recipe that I came up with to combat what I’ve come to call “The Costco Effect”! This phenomenon occurs several weeks after buying giant bags of baking supplies; in this case, pecans and raisins. The race is then on to use them up quickly in order to ensure nothing goes to waste and to reclaim that much needed cupboard space.

Hazelnuts, almonds, macadamia nuts, walnuts and pecans for Ultimate Nut Fruitcake

Hazelnuts, almonds, macadamia nuts, walnuts and pecans would all work in this recipe: or a combination of any you like.

I used the date crumble recipe as a base, cutting aback on the dried coconut and adding crunchy pecans which toast to perfection during the baking time. The filling from my Raisin Cookie Bars provided the sweet filling. With Holiday baking lists needed only weeks away, this recipe, like Date Crumbles, freezes very well, so be sure to add it to your freezer faves.

Pecan Oatmeal Raisin Bars

Pecan Oatmeal Raisin Bars

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5 from 1 vote
Pecan Oatmeal Raisin Bars
Pecan Oatmeal Raisin Bars
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Pecan Oatmeal Raisin Bars - a close cousin to Date Crumbles, this new cookie bar adds chunks of crunchy pecans to the crumble and a layer of sweet rain filling at the centre.
Course: Cookies
Servings: 3 dozen cookie bars
Author: Barry C. Parsons
For the raisin filling
  • 2 cups raisins
  • 1 cup water
  • 2 tbsp butter
  • pinch salt
  • tsp vanilla extract.
  • ¼ tsp cinnamon optional
  • ½ cup brown sugar
  • 2 tbsp corn starch
For the pecan oatmeal crumble
  • 2 cups rolled oats large, not quick oats
  • 2 tsp baking powder
  • 1/2 cup unsweetened dried coconut fine or medium cut
  • 1 cup roughly chopped pecans
  • 2 cups flour
  • 1 cup brown sugar
  • 1 ½ cups butter cut in small cubes
To prepare the raisin filling
  1. Prepare the filling before the oatmeal pecan crumble so that it can cool down before being used.
  2. To a small pot, add the raisins, water, butter, salt and vanilla. Bring to a slow simmer for 10 minutes.
  3. Mix together the cinnamon, brown sugar and corn starch until well combined.
  4. Add slowly to the boiling raisin mixture, stirring constantly.
  5. Cook for another few minutes, stirring constantly until the mixture thickens and becomes the consistency of pie filling.
  6. Remove from heat and transfer to a glass bowl to cool. Cool for at least a half hour, stirring it every few minutes before using it to fill between the two crumble layers..
To prepare the pecan oatmeal crumble
  1. Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking pan and line with parchment paper if you want.
  2. In a large bowl, toss together the rolled oats, baking powder, coconut, pecans, flour and brown sugar.
  3. Using your hands, rub the butter thoroughly through the dry ingredients.
  4. Divide crumble mixture in half and press half into the bottom of the prepared baking pan.
  5. Spread the cooled raisin filling over the base.
  6. Top with remaining crumb mixture, pressing it together in clumps in your hands and then breaking it into small pieces with your fingers to scatter evenly over the raisin filling. Press down lightly.
  7. Bake for 40-45 minutes at 350 degrees F.

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Thursday 18th of June 2020

Just wondering why you call it a 'sweet rain filling' that a typo?


Saturday 2nd of May 2020

I halfed the recipe and had to add some fig preserves to the raisin mixture because it didn’t cover the area and!! These are awesome!!


Wednesday 29th of January 2020

Does any of your recipes have shopping lists. I am handicap and I would like to go get my items and get out of the other shoppers way.

Anita Christamtsis

Wednesday 30th of January 2019

Why can't you use quick oats in this recipe?

Barry C. Parsons

Tuesday 26th of February 2019

I prefer large oats because they are more unprocessed. I find quick oats can absorb liquid or fat too much making a drier end result.

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