Sheet Pan Raisin Bran Squares

Name: Sheet Pan Raisin Bran Squares
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 6 oz (170 g) unsalted butter, cut into small cubes; ¾ cup (255 ml) honey; ½ cup (100 g) packed light brown sugar; 2 cups (120 g) whole bran cereal (like All-Bran or 100% Bran); 1½ cups (135 g) old-fashioned rolled oats; 1 cup (160 g) raisins; ¼ cup (30 g) wheat germ (optional); ½ tsp (3 g) salt; 1 tsp (5 ml) vanilla extract; ½ tsp (2½ g) ground cinnamon

From the MyKitchenBank Kitchen

Chewy, wholesome squares studded with raisins and made with bran cereal, oats, and honey. These bars have a tender crumb, natural sweetness, and keep well for days. Perfect for breakfast or a nutritious snack.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: 12 squares (from a 9×13-inch pan)

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Steps

Before you start

Preheat oven to 350°F (175°C)
Line a 9×13-inch (23×33 cm) baking pan with parchment paper, extending sides for easy removal
Measure out all ingredients before mixing

1
Melt butter and honey
- In a medium saucepan over medium-low heat, combine the butter cubes and honey.
- Stir frequently with a wooden spoon until the butter melts completely and the mixture is smooth and well combined, about 3–4 minutes.
- Do not allow it to simmer or bubble; gentle heat keeps the honey from crystallizing.
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Ready when: Butter fully melted and mixture is smooth and glossy
Tip: Low heat prevents the honey from breaking down or creating hard bits in the batter.
2
Combine dry ingredients
- Remove the saucepan from heat and stir in the brown sugar, bran cereal, rolled oats, raisins, wheat germ (if using), salt, vanilla, and cinnamon.
- Fold and stir with a spatula until everything is evenly coated in the butter-honey mixture.
- The batter will be thick and chunky.
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Ready when: All ingredients are combined and evenly moistened
Tip: Stir gently but thoroughly so the bran cereal and oats are coated; this distributes moisture evenly.
3
Press into the pan
- Transfer the mixture to the parchment-lined 9×13-inch pan.
- Using a lightly oiled spatula or the bottom of a measuring cup, press the mixture firmly and evenly across the bottom of the pan, creating an even, compact layer about ¾ inch thick.
- Make sure to press especially at the edges and corners so the squares don't crumble.
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Ready when: Mixture is firmly packed and level across the pan
Tip: Pressing firmly is essential—loose bars will fall apart when you cut them. Oil your tool so it doesn't stick.
4
Bake the squaresOven 350°F / 175°C
- Place the pan in the preheated 350°F (175°C) oven and bake for 22–25 minutes, until the edges are golden brown and the top is a light golden color.
- The center will still feel slightly soft when pressed gently, but will firm up as it cools.
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Ready when: Edges are golden brown; center is set but still slightly soft
Tip: Do not overbake—the squares should look slightly underbaked in the center, as they will continue to set while cooling.
5
Cool before cutting
- Remove the pan from the oven and let it cool at room temperature for 10 minutes.
- This allows the bars to set and firm up so they cut cleanly without crumbling.
- Do not skip this step—the mixture is still very soft when hot.
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Ready when: Bars have cooled and are firm enough to cut
Tip: Cutting while hot will result in messy, broken pieces. Patience here makes a big difference.
6
Cut into squares
- Using a sharp, lightly oiled knife, cut the cooled bars into 12 equal squares (cut 3 rows lengthwise and 4 rows crosswise).
- Wipe the knife clean between cuts for neat edges.
- If the bars stick, dip the knife in warm water.
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Ready when: All squares are cut with clean edges
Tip: A hot, wet knife cuts through chewy bars much cleaner than a dry one.

Good to know

Tips

Don't skip the cooling time—bars need 10 minutes to set properly or they'll crumble when cut.
Use a heavy, even-bottomed saucepan when melting the butter and honey to avoid hot spots that can scorch the honey.
If the bran cereal you find is very coarse, you can pulse it briefly in a food processor to create a more uniform texture, but don't crush it into powder.
These bars are naturally sweet from the honey and raisins; if your brown sugar is already very sticky, you may reduce it slightly to prevent overly dense bars.

Make ahead

You can prepare these bars up to 24 hours ahead. Store in an airtight container and reheat gently in a 275°F (135°C) oven for 5 minutes if you prefer them warm.

Storage & reheating

Room temperature (airtight container): up to 5 days. Refrigerator (airtight container): up to 1 week. Freezer (wrapped individually in plastic wrap, then in a freezer bag): up to 3 months. Thaw at room temperature for 30 minutes before serving.

Substitutions

honey → maple syrup or brown rice syrup. Use the same volume; these will give a slightly different flavor but the same binding power and chewiness.
raisins → dried cranberries, chopped dried apricots, or dried blueberries. Use the same weight; each will add a different tartness or sweetness. Chop larger dried fruit into raisin-sized pieces.
old-fashioned rolled oats → steel-cut oats or quick oats. Steel-cut oats will give a chunkier texture; quick oats will create a finer crumb. Both work well in the same quantity.
whole bran cereal (like All-Bran or 100% Bran) → ground flaxseed, chia seeds, or extra rolled oats. If substituting with flax or chia, use 1 cup (100 g). If using extra oats, use 3 cups total oats and omit the bran cereal. Texture and flavor will differ.