I have a newfound love/fascination/obsession with the moon.
One night last week I got caught up researching the moon phases and how the different phases can effect us earthlings, I ended up with so many tabs open and was reading about it for almost an hour. Then I put a hold on just about every book about the moon from the library. I’m really excited to learn more about our incredible moon.
This upcoming week there’s going to be a Supermoon Solar Eclipse in Pisces. Unfortunately here in North America we’re not going to be able to experience the full effect of this solar eclipse, but it’s still supposed to be time for us to revitalize ourselves and a good time to put something to rest in order to begin anew. It’s a perfect time for change and if you’re also a Pisces, apparently we’re going to experience a wide crazy range of emotions so prepare yourself.
Another thing I’ve been obsessed with lately is raisins. Quite the switch hey? From moon to raisins in the matter of seconds.
Raisins are so underrated. Those sweet little chewy bites always being overshadowed by dates or chocolate chips. But if you’re a raisin hater, you could throw some chocolate chips in here instead. I’ll forgive you. Or go crazy and DO BOTH!
It’s no secret that I love cookie bars (see chocolate chip cookie bars, gingerbread cookie bars, and peanut butter cookie sticks) and these oatmeal raisin cookie bars are my newest love. They get some bonus points because they’re even thicker and heartier than my usual cookie bars.
Also, pretty sure you could consider them breakfast because they have oats and fruit in them. Breakfast-dessert hybrids are the way to go. Always. This is actually a breakfast-snack-dessert so double win.
These oatmeal raisin cookie bars have the perfect crispy edges and a thick, hearty, sink-your-teeth-into middle. Studded with juicy little raisins and swirled with cinnamon. It’s your classic oatmeal raisin cookie on steroids. But the healthiest of steroids because they’re made of wholesome ingredients like oats, spelt flour, almond butter, applesauce, and sweetened lightly with coconut sugar!
Side note about almond butter. It’s been so long since I’ve had any, but Woodstock Foods kindly gifted me a jar and it’s the best I’ve ever had for real. I love roasted and raw almond butter, so this is a perfect balance of the two and it’s so drippy! Use your favourite almond or nut butter though!
Celebrate the New Moon/Supermoon Solar Eclipse with a fresh batch of oatmeal raisin cookie bars and you’ll definitely be set.
If you give these a try, let me know! Instagram a shot, tweet about it, tell me on Facebook, or leave me a comment below!
- 1 cup spelt flour
- 1 cup oat flour
- ½ cup oats
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ cup almond butter
- ⅓ cup applesauce
- ¼ cup coconut sugar
- 1 tbsp almond milk
- 3-4 tbsp raisins
- Heat oven to 350F. Line a loaf pan or 8x8 baking pan with parchment paper and set aside.
- In a large bowl, mix together the flours, oats, baking soda, baking powder, and cinnamon.
- In a smaller bowl, combine the almond butter, applesauce, coconut sugar, and almond milk.
- Add the wet to the dry and mix until well combined - easiest to do with your hands. Fold in the raisins. It should be a thick cookie dough texture, if it seems too dry add a touch more almond milk.
- Press the dough into the lined baking pan evenly.
- Bake for 20-22 min or until the edges are golden.
- Let cool for a few minutes before removing from pan. Slice into 16 triangles. You could do 8 squares if you'd like, but they'll be very big. Up to you!