Browned Butter Oatmeal Raisinet White Chocolate Bars

I’ve been on a major oatmeal kick lately and the streak continues.

Oatmeal tastes way better when it’s mixed with browned butter, Raisinets, and white chocolate.

Browned Butter Oatmeal Raisinet White Chocolate Bars

The truth is, I love chewy bars that are loaded with texture and there’s no better way to get my texture fix on that to do it with oats and Raisinets.

Plus, anytime I can work white chocolate into a recipe, I get excited. Raisinets and white chocolate chips are a match made in sweet, cavity-inducing heaven.

Browned Butter Oatmeal Raisinet White Chocolate Bars

They come together in minutes. No mixer, one bowl, fast, and easy. My idea of a great dessert.

Brown some butter and then just whisk in the remaining ingredients. Stir in those glorious Raisinets and a handful of white chocolate chips before turning out the five-minute batter into the pan.

 If you’ve never browned butter before, it’s not rocket science and don’t fear it. I see bloggers talk about it like they’ve just made puff pastry from scratch while standing on their head and blindfolded.

Browned Butter Oatmeal Raisinet White Chocolate Bars

Melt the butter over medium-low to medium heat and after it melts and it’s sizzling away, it’ll hiss, sputter, snap, crackle and pop. That’s the water releasing and cooking out. What remains is gloriously nutty-scented butter. Watch the butter closely at the first signs of amber-colored butter, swirling your pan frequently.

I hold my pan about 12 inches above the burner at crunchtime and swirl it for added control. I push the envelope and brown my butter very well. It seems many people are so scared of browning butter for fear they’ll burn it that they barely brown it. I like to develop as much of that nutty loveliness as possible.

Browned Butter Oatmeal Raisinet White Chocolate Bars

Bake the bars just until the top is just set and the edges have firmed up. Don’t overbake or they’ll set up on the crispy side and be prone to crumbling. As they cool, they firm up and develop that chewy edge-soft interior phenomenon, much like a cookie.

I added a bit of nutmeg to the batter and between the nuttiness from the nutmeg and the browned butter, these simple-to-make bars are giants in the depth of flavor category.

Browned Butter Oatmeal Raisinet White Chocolate Bars

They pack a whollop of butteriness, nuttiness, with caramel undertones from the brown sugar that caramelizes while baking.

The smell in your house while they bake is particularly divine. Browned butter, nutmeg, cinnamon, and oats. I need a candle made with those scents.

Browned Butter Oatmeal Raisinet White Chocolate Bars

And these babies are loaded to the max with goodies. I probably could have skipped the white chocolate since the dough was pretty stuffed with Raisinets and oats, but skipping chocolate isn’t my style.

The chewy oats, the sweet Raisinets, and the white chocolate chips make for a great texture party.

Browned Butter Oatmeal Raisinet White Chocolate Bars

They’re definitely a sweeter bar, perfect for anyone who loves the zing of white chocolate on your palette. The sweetness of the Raisinets and white chocolate is such a nice contrast to the nutty browned butter.

 Chomping down on big morsels of sweet white chocolate and the Raisinets is definitely better than eating Raisinets at the movies, which is where I’ve done 99% of the Raisinet eating in my lifetime.

Browned Butter Oatmeal Raisinet White Chocolate Bars

    I think I should smuggle these into the movies instead.

Browned Butter Oatmeal Raisinet White Chocolate Bars

Browned Butter Oatmeal Raisinet White Chocolate Bars

Browned butter lends an unbelievable amount of nutty, rich and comforting flavor to the bars. The brown sugar caramelizes while baking, lending caramel undertones. They’re loaded with oats and Raisnets for an abundance of dense, chewy texture. Raisnets and sweet white chocolate chips are a match made in heaven and are the perfect sweet complement to the nutty browned butter.

Did you make this recipe?


  • 10 tablespoons unsalted butter, browned (1 stick/8 tablespoons + 2 tablespoons)
  • 1 large egg
  • 3/4 cup brown sugar, packed (I used light, but dark would work well)
  • 1/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon cinnamon
  • 1 teaspoon ground nutmeg
  • pinch salt, optional and to taste
  • 1 1/4 cups old-fashioned whole rolled oats (not instant or quick cook)
  • 1/4 cup all-purpose flour
  • 1 cup Raisinets (or yogurt-covered raisins)
  • 1/2 cup white chocolate chips


  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, leaving overhang. Spray with cooking spray; set aside.
  2. Place butter in medium-sized heavy saucepan and heat over medium-low to medium heat. Butter will melt, begin to bubble, foam, hiss, sputter, and brown specks will form in the bottom of the pan; this takes approximately 2 to 4 minutes. During the process, whisk or swirl the pan frequently and keep an extremely watchful eye on the butter. Brown it long enough to see browned bits and specks, but don’t burn it. Butter can go from browned and nutty-smelling to burnt and inedible in less than one minute. Watch for the brown specks and once you see them, remove the pan from the burner, continuing to whisk or swirl for another 30 seconds or so.Transfer butter into large mixing bowl and allow it to cool for a few minutes (so you don’t scramble the egg).
  3. To the slightly cooled melted butter, add the egg, sugars, vanilla, cinnamon, nutmeg, optional salt, and whisk to combine. Add the oats, flour, and stir until just combined. Fold in the Raisinets and white chocolate chips. Turn batter out into prepared pan, smoothing it lightly with a spatula.
  4. Bake for 22 to 25 minutes, or until top surface of bars has just set and edges have firmed up. Don’t overbake or bars will set up on the crunchy and crumbly side. Allow bars to cool for at least 1 hour before slicing and serving. Bars can be stored airtight at room temperature for up to 4 days, or in the freezer for up to 3 months.
Only Eats

Related Recipes:

Thick and Chewy Oatmeal Raisin Cookies – The thickest oatmeal cookies I’ve ever had, and are packed with density, chewiness, texture. There’s an abundance of raisins and they’re soft without being cakey in the least

Oatmeal Raisin Cookies – Almost the same ingredients as the cookies above, but melted butter and unchilled dough so they bake up much thinner but are still chewy. A nice recipe if you don’t want to use a mixer and don’t have time to chill the dough. You can be eating cookies in 20 minutes flat from start to finish

Slice-and-Bake Oatmeal Raisin Chocolate Chip Cookies – A healthier twist on dough-in-a-tube and made with whole wheat flour. Chewy, hearty, and loaded with chocolate chips

Soft and Chewy Oatmeal Scotchies Cookies – My favorite oatmeal cookie base. Soft, chewy, and loaded with butterscotch chips

Peanut Butter Oatmeal White Chocolate Chip Cookies – No mixer required because the butter is melted rather than creamed, making for a fast and easy cookie. One of my favorite cookies on my entire site

Coconut Oatmeal Toffee Cookies – Add your favorite add-ins like butterscotch chips, white chocolate chips, or raisins to these easy, small-batch, no mixer required cookies

Oatmeal Raisin Rolls – Part healthy and hearty chewy dinner roll, part soft cinnamon roll. They’re full of texture from the raisins and oats, lightly sweetened from honey in the dough and are then brushed with honey-butter prior to baking, and perfumed with cinnamon. They can be made in advance or frozen, if desired

Cookie Butter Brown Sugar Streusel Bars – Cookie butter baked in keeps them so moist and soft and the oats add chewiness and plenty of texture

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Peanut Butter Oatmeal Cookie Granola Bars (no-bake, vegan, GF) – Healthy bars that taste like cookies with a butterscotch drizzle

Peanut Butter Chocolate Chip Granola Bars (no-bake, vegan, GF) – One of my favorite ways to combine oats, cinnamon, and raisins is in these easy, no-bake granola bars that are similar to Quaker Chewy Granola bars, but because you control the ingredients, you get to decide what does and doesn’t go into your granola bars. These are my favorite no-bake granola bar and very popular with readers

Do you like Raisinets? Browned Butter? Baking with oatmeal?

Feel free to share links to your favorite recipes in the comments.

71 comments on “Browned Butter Oatmeal Raisinet White Chocolate Bars”

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  2. Pingback: Oats and Oatmeal Recipes

  3. Averie – I am loving all these fantastic bars you are coming up with. I’ve got a whole list your recent creations queued up and I’m just itching for an occasion to bake them (Wednesday night seems like a good enough occasion for these though!).

    I had such an “aha” moment when I saw that you put raisinets in these! I never like raisins in my oatmeal cookies, but raisinets – THAT I can get behind!

    • Well if you try anything, LMK how it goes! And Wed night sounds like a great baking night for me. The thing about all my stuff is that it’s relatively small batch; always an 8×8 pan, 15-20 cookies, not 4 dozen, etc.

  4. These look phenominal!! I just love browned butter. You need to make something I don’t want to shove my face into! I have such a long baking list :p

  5. You had me at browned butter!

    No, but really you come up with the best bar recipes! And you’re such a genius for throwing in raisinets in here!

  6. I LOVE yogurt covered raisins! I sometimes, when I’m not feeling the raisins, just suck the yogurt/sugar coating off and spit out the raisins. Who needs the healthy part, right? ;)

    I went through a big raisinette phase in Hawaii. It started with my trail mix experimenting (they are also great in most mixes) and then I just started eating them plain. I got really excited when they started making dark chocolate covered raisins, but they weren’t very good. I don’t think anyone liked them because I’ve not seen them in a really long time.

  7. I would absolutely smuggle these (or any of your yummy bars and cookies) into a movie! I completely forgot about raisinets–probably because the majority of our movie watching is at home these days. These look loaded indeed ( just the way I like them) and if butter makes everything better, then browned butter makes it fabulous!! I had a quick look at the raisinet website–the dark chocolate variety looks pretty good too.

  8. I love raisenets and I’m really glad skipping chocolate isn’t your style! Loaded with goodies = loaded with love and I sure love these!!

  9. I’ve been loving oatmeal too lately! I’ve actually got an oatmeal cookie recipe coming tomorrow. These look delicious! I think oatmeal and white chocolate is a perfect pairing!

  10. Loving how dense and hearty these oatmeal bars look! I’m thinking they’d make for one amazing breakfast!

  11. I agree – the white chocolate and raisinets are a match made in heaven! And then there’s the browned butter and oatmeal. Aaaand, the wonderful spices of nutmeg and cinnamon. Clearly you cannot go wrong with anything that’s in this recipe!

  12. Okay, I must confess I don’t love white chocolate or raisins. At least not very much. *hides head under paper sack*
    BUT I can’t get enough browned butter, oatmeal, vanilla, and cinnamon! In fact caramely oats might be enough to make me like these! (I could bake with oats ever day!) The texture in your pictures is stunning and is what always pulls me in. That and the fact that you have super creative recipes, but ya know, whatever. :)

  13. Oh wow! My husband loves raisinets! I must make these for him!

  14. Yay for chewy oatmeal cookie bars! These look like such a great treat. Are those white chocolate raisinets? They look like it in the pic, but I could be wrong.

  15. My family would LOVE these! I’m always game for adding oatmeal to just about anything!

  16. Oatmeal cookies are my favorite and my families too!! I am making these!! I mean brown butter!! Yes!

  17. You had me at browned butter. And oatmeal… and raisinets… and white chocolate. Who am I kidding? These bars were clearly meant for me!

  18. I love these,I will be trying them.

  19. These look fantastic, Averie! I can never say no to anything with brown butter!

  20. I have a half-used jar of Peanut Butter & Company’s White Chocolate Wonderful PB on my shelf. I love PB, but discovered I don’t really like the sweet variety, and keep thinking I could probably add it to cookies to use it up. My husband got me that jar, and a chocolate kind of PB. . . can I use them in this? I usually just like natural nut butters, and that’s typically all I have on hand/use for cooking.

  21. Brown butter really makes everything better. Looks divine!

  22. Ahh, I haven’t had Raisinets since I was a teenager, now I can’t get them out of my head! Love these bars!

  23. I’ve never baked with Raisinets before, but it’s such a great idea. Chocolate and raisins all in one!

  24. Thank you for fueling my appetite for oatmeal again — I never get tired of it! I’m in love with dark chocolate Raisinettes…they’re truly dangerous for me. These bars look terrific!

  25. These look so incredible, Averie! Perfect for dunking into milk!

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