Apple Cinnamon Oatmeal Bars are a healthy, gluten free breakfast or snack recipe that taste decadent but are made without refined sugar.
As we creep closer to the season that shall not be named and anticipate spending more time indoors, I’ve been collecting activity ideas and, more importantly, healthy snack recipes to fill our time and bellies.
Because I don’t know about your kids, but if mine are indoors and even remotely bored, they’re asking for a snack.
I actually don’t mind when they request my healthy Apple Cinnamon Oatmeal Bars! This yummy, fall-inspired recipe tastes like you’re eating a big bowl of apple cinnamon oatmeal in bar form.
Dense, chewy, and perfect for breakfast or (the 57th) snack time!
Apple Cinnamon Oatmeal Bars
Apple Cinnamon Oatmeal Bars are packed with heart-healthy old fashioned oats, coconut oil, tons of cinnamon, fresh apples, and are sweetened with pure maple syrup. No processed-sugar needed. Plus, for those of you who are banana-averse/allergic, these bars call for unsweetened applesauce as a binder/sweetener instead of mashed bananas. I recommend using Granny Smith apples but honestly, you can use whatever you prefer or have on hand.
How Long Do the Bars Stay Fresh After Baking?
These bars will keep just fine covered tightly on the countertop for 2-3 days, though I usually stash them in the refrigerator where they stay fresh for 4-5 days.
Can You Freeze Apple Cinnamon Oatmeal Bars?
Apple Cinnamon Oatmeal Bars freeze beautifully! Bake, cool, then slice the bars, and then wrap individually in saran wrap. You can either thaw overnight in the fridge, or wrap in paper towels and microwave for 15-20 seconds, or until heated through.
How to Make this Recipe
Start by processing gluten-free old fashioned oats in a food processor or blender until you have oat flour then add to a large bowl with more whole oats, cinnamon, baking powder, and salt. Mix with a fork to combine.
In another bowl whisk together milk (any kind – I use unsweetened almond milk,) egg, pure maple syrup, unsweetened applesauce, melted coconut oil, and vanilla then add to the dry ingredients and mix just until combined.
If the melted coconut oil clumps up a little bit when combined with the cold milk and egg — that’s ok! It will melt right back down in the oven.
The last step is to fold in a grated Granny Smith Apple. I use Granny Smith’s for all my baked apple recipes because they hold up so well to baking, but truly any kind will work as they pretty much melt into the bars.
That said, you can chop the apples if you want to go for a more “apple crisp” experience – super good either way.
Pour the mixture into a greased 8×8 pan then bake for 35-40 minutes at 350 degrees or until the edges are golden brown and the center is completely set.
Let the bars cool before slicing and devouring. Store leftovers in the fridge for quick and easy breakfasts or snacks, or individually wrap in saran wrap and toss inside the freezer. However you eat ’em – enjoy!
More Easy Breakfast Recipes
- Baked Oatmeal Cups
- Blueberry Oatmeal Breakfast Bars
- Maple Cinnamon Oatmeal Breakfast Bars
- Maple Pumpkin Oatmeal Breakfast Bars
- Mini Egg Bites
- High Protein Overnight Oats
Equipment
Ingredients
- 2-1/2 cups certified gluten-free old fashioned oats, divided
- 1-1/2 teaspoons cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk, any kind, I use unsweetened almond milk
- 6 Tablespoons unsweetened applesauce
- 6 Tablespoons pure maple syrup, not pancake syrup
- 1/4 cup coconut oil, melted
- 1 egg
- 1 teaspoon vanilla
- 1 Granny Smith apple, peeled then grated
Directions
- Preheat oven to 350 degrees then spray an 8×8″ baking pan with nonstick spray and set aside.
- Add 1 cup oats to a food processor or blender then process until oats have turned into flour (alternatively you could use a scant cup oat flour). Add flour to a large bowl with remaining 1-1/2 cups old fashioned oats, cinnamon, baking powder, and salt then stir with a fork to combine and set aside.
- In another bowl, add milk, applesauce, maple syrup, coconut oil, egg, and vanilla then whisk to combine. Pour into dry ingredients then stir until just combined. Fold in grated apples then pour batter into prepared baking pan.
- Bake for 35-40 minutes, or until the edges are golden brown and the center has set. Cool before slicing into bars then store in the refrigerator, or individually wrap bars in saran wrap and freeze.
Notes
- If you don’t have a box grater, you can finely chop the apples.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Made this today. These were good! I won’t rate the recipe because I made some changes. I had applesauce in prepackaged 4oz containers. I used two of them. I figured two more Tablespoons wouldn’t hurt. I didn’t have any maple syrup so I used 1/2 cup of brown sugar. I was out of my coconut oil so I substituted oil. The thing I was most excited about is you taught me to grind part of the oatmeal into flower! All of my other baked oatmeal recipes use whole rolled oats. Yours is a game changer! I like the texture in these bars so much better! Nice recipe. Thank you for sharing! It made 8 bars for about 260 cal each.
do you think this would work with an egg replacer? Thanks
I’m sure it would – the recipe is extremely flexible. :)
I love these bars! i double the recipe and freeze. I use them as my own breakfast coupled with nut butter. They are super filling! So no more morning snacking :)
I have used cloves in them also for a different taste.
So glad you have enjoyed these bars, Ana! They are a staple around here too. :)
Can you use honey instead of maple syrup
Would also like to know about using honey in place of syrup
I just made these…I used date paste along with the maple syrup and added 1/4 cup of ground ginger snaps to the flour and oatmeal mixture. They are delicious! I hope the children I made them for enjoy them as much as I am!
I finally got around to making these. At first I was like meh, but was thrilled my 4 and 2 year old liked them. But I just heated one up as a post workout snack and smeared some peanut butter on it. Holy buckets was that delicious!!
My little guy is allergic to coconut. Any suggestions for substitutions for the coconut oil?
Oh my goodness, my two boys are going to LOVE these (if I can keep myself from eating the whole pan)!! They look insanely good!!
We just made these to take as a plane ride snack and they are perfect! I find them to be well spiced and not very sweet, which I wanted. I would say anyone who didn’t get it as sweet to maybe look at the maple syrup you use. Or pick a sweeter apple variety to shred. This is the 3rd of your recipes I’ve made in 2 days and every one is spot on. Thank you!
Lovely recipe and perfect for the breakfast or as a snack during the day and also a good source of energy and fibres!
I’m so excited about these! I’m obsessed with the other versions. :)
Yum! We love your blueberry oatmeal breakfast bars so I’d like to try these to mix it up now that blueberries are out of season.
I made these with my 3 year old son, and he loooved them! Good luck with the sleep training! It’s the worst but so, so worth it when they finally learn to put themselves to sleep. You can do it, momma! I love your blog- we have multiple food intolerances to cook for and I can always find a recipe here!
So glad to hear that, Jenna!! Thanks for your feedback, and I’m so glad the recipes are a fit for your family!