Maple Cinnamon Oat Bars (Print Version)

Wholesome oat bars blended with cinnamon and maple syrup—soft, chewy, and satisfying any time.

# What to Use:

→ 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)

# How to Prepare:

01 - Preheat the 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, ground cinnamon, baking powder, and salt until evenly blended.
03 - In a separate bowl, whisk together maple syrup, melted butter or coconut oil, unsweetened applesauce, egg, and vanilla extract until smooth.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined.
05 - If desired, fold in chopped nuts and dried fruit evenly into the batter.
06 - Spread the batter evenly in the prepared pan and smooth the surface. Bake for 22 to 25 minutes, until edges are golden and a toothpick inserted into the center comes out clean.
07 - Allow the baked bars to cool completely in the pan. Use parchment paper overhang to lift out and cut into 12 bars.

# Expert Advice:

01 -
  • They taste like dessert but actually keep you full until lunch without the sugar crash.
  • You can mix everything in one bowl and have them baking in under ten minutes.
  • They freeze beautifully, so you can pull one out the night before and wake up with breakfast ready.
02 -
  • Do not skip cooling them completely or they will fall apart when you try to cut them, I learned this the messy way.
  • If the batter looks too thick, dont panic, it spreads as it bakes and firms up perfectly.
  • Using cold butter instead of melted will give you crumbly dough instead of cohesive bars.
03 -
  • Press the batter firmly into the pan before baking so the bars hold together better when you slice them.
  • Toast your nuts in a dry skillet for a few minutes before adding them, it deepens their flavor and makes a noticeable difference.
  • Double the batch and freeze half, future you will be grateful on rushed mornings.
Go Back