Maple Cinnamon Oatmeal Bars (Print Version)

Wholesome bars packed with oats, cinnamon, and maple syrup for a soft, chewy, and nutritious treat.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1 cup whole wheat flour
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1/2 cup pure maple syrup
07 - 1/4 cup unsalted butter, melted or coconut oil for dairy-free
08 - 1/4 cup unsweetened applesauce
09 - 1 large egg
10 - 1 teaspoon vanilla extract

→ Add-Ins

11 - 1/3 cup chopped nuts (walnuts or pecans, optional)
12 - 1/3 cup raisins or dried cranberries (optional)

# Steps to Follow:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, mix rolled oats, whole wheat flour, cinnamon, baking powder, and salt until evenly blended.
03 - Whisk together maple syrup, melted butter or coconut oil, applesauce, egg, and vanilla extract until smooth.
04 - Add wet ingredients to dry and stir gently until just combined.
05 - Fold in chopped nuts and dried fruit if using.
06 - Evenly distribute batter in prepared pan and smooth the surface.
07 - Bake for 22 to 25 minutes until edges are golden and a toothpick inserted in the center comes out clean.
08 - Let bars cool completely in pan on a wire rack. Use parchment overhang to lift bars out and cut into 12 pieces.

# Additional Tips::

01 -
  • They taste like breakfast should but hold together in your bag without crumbling everywhere.
  • You can mix everything in two bowls and skip the mixer entirely.
  • One batch gives you grab and go breakfasts for nearly two weeks if you freeze half.
02 -
  • Don't skip the cooling step or they'll fall apart when you try to cut them, patience here saves you from a crumbly mess.
  • Using quick oats instead of old fashioned changes the texture completely, stick with rolled oats for the best chew.
03 -
  • Press the batter firmly into the pan before baking so the bars hold their shape when you slice them.
  • If you want a crispier edge, bake for an extra two to three minutes and let them cool on a wire rack instead of in the pan.
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