CA Raisin Country! {Pumpkin Oatmeal Raisin Bars with Ginger Icing}

Recently, I spent time in California raisin country (Fresno, CA) learning all there is to know about raisins as apart of a blogger ambassador program with California Raisins. It was a fabulous time spent with wonderful people and from farmers to chefs to bloggers we all had one thing in common, raisins.

Screen shot 2014-02-11 at 2.54.05 PM

Posts are soon to come about my time there, tons of information that you probably didn’t know about raisins, why you don’t put lipstick on in front of a bear, and info on upcoming recipe contests with California Raisins and Relish Magazine. But for now I came home with pounds upon pounds of the glorious little dried fruits that I have nowhere to store them. So, today Mia (my soon to be 4 year-old) and I spent the day in the kitchen up to our ears in raisins.

Screen shot 2014-02-11 at 2.53.20 PM

These Pumpkin Oatmeal Raisin Bars with Ginger Icing are dense, moist, and incredibly delicious. Packed with whole and healthy ingredients such as whole wheat flour, raisins, and pumpkin seeds, these bars are a nutritious snack to keep you going through out the day or perfect for a special treat. The addition of pumpkin and spices make this a wonderful fall treat. Enjoy.

view photos of the California Raisin trip, visit the raisin album on Facebook.

Pumpkin Oatmeal Raisin Bars makes 8 rectangle bars or 16 square bars

  • 1 cup rolled oats, old-fashioned not fast cooking
  • 1 cup wheat flour
  • 1/2 cup light brown sugar
  • 1/2 cup California raisins
  • 1/4 cup raw pumpkin seeds, plus 1 tablespoon for garnish
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon dried or fresh grated nutmeg
  • 1 cup pumpkin puree
  • 1/2 cup coconut oil, warmed until just melted
  • 3 tablespoons orange juice
for the ginger icing
  • 3/4 cup confectioners sugar
  • 1/2 teaspoon dried ground ginger
  • 1 tablespoon water

Preheat oven to 325°F and grease an 8 inch square baking pan. In a large bowl, combine all dry ingredients.

In a medium bowl, combine the pumpkin puree, coconut oil, and orange juice and stir well until incorporated.

Next, add the wet ingredients to the dry ingredients and stir until combined.

Pour the batter into the prepared pan and smooth with a knife or spoon until evenly spread. Place in the oven and bake for 35 minutes or until a toothpick inserted in the middle comes out clean.

Remove the soon to be bars from the pan and place on a cooling rack. I like to do this by placing a large plate (face side down) on top of the baking pan and flipping the pan over while holding onto the plate. The “cake” will fall onto the plate. Then place the cooling rack on top of the “cake” and flip that over so the soon to be bars are on the cooling rack. Allow to cool completely.

While the bars are cooling, create the icing by combining the confectioners sugar, ginger, and water in a bowl. Stir well until combined.

Place the icing in a piping bag or a plastic bag with a corner cut off. Once the the bars have cooled completely, drizzle the icing over. Sprinkle the remaining 1 tablespoon of pumpkin seeds over the icing.

Allow the icing to set for 5 minutes.

Slice the bars into 8 large rectangles or 16 small squares and serve.

Makes one heck of an after school snack in the fall!

Disclosure of Material Connection: I received California Raisins for free from California Raisins. I was not required to write a positive review. The opinions I have expressed are my own.



  • Katrina @ Warm Vanilla Sugar

    These sound so tasty! I love this idea for a fall granola bar :)

  • Nomadic Samuel

    All of those ingredients are so wholesome and delicious. I would love to try this. I’m based in Korea these days and finding bars of any sort is nearly impossible.

  • Kari@Loaves and Dishes

    I would snack on these bars in the morning, in the afternoon, and after dinner!

    • ingrid

      Oh these look delicious but I don’t have any coconut oil,can I substitude something else ?Thanks

      • In Sock Monkey Slippers

        Personally, I am not a fan of canola oil but it would substitute just fine.

  • CK

    These were good, but I think I’d make them a little thinner than the 9×9 pan, maybe like a brownie sheet pan. I did use gluten free flour as we have gluten allergies, and mango juice instead of orange (allergic to that too!)–so that could have made a difference in texture. I did like them when they were fresh out of the oven and they are definitely not too sweet! Good way to start your day!! Thanks for that recipe, it’s a keeper!

    • Melanie

      I’ve never heard of gluten free flour. Does it have a similar texture and taste as regular flour?

  • Carolyn

    These look delicious! Pinned them to my Healthy Snacks for Kids board.

Leave a Comment

Your email is never shared.
Required fields are marked *