Friends, we’re in serious “April showers bring May flowers” mode over here. I was waiting to pick Lincoln up outside his classroom the other day and a fellow Mom who is new to the state asked me, “is it always like this here??” I could see the terror in her eyes. Soggy, grey, and blustery has been the weather du jour for the better part of the month, and we’re all not so patiently waiting for the summer sun to start shining on the reg.
Until that day comes, the boys and I have been busy doing lots of indoor projects like building pillow towers, digging our fingers into squishy kinetic sand (and trying not to show my horror when more of it ends up on the floor than in the container,) and lots of baking, including these Maple-Cinnamon Oatmeal Breakfast Bars. If you liked my Blueberry Oatmeal Breakfast Bars, you’ll want to make this maple-cinnamon version pronto – Lincoln and I polished off an entire pan in less than 24 hours!
He and I make Blueberry Oatmeal Breakfast Bars almost every week – he loves dumping all the “ingredeientses” into the bowl, and I love that it’s an easy project we can do together…plus if we’re moving slow and deliberate I can stretch it into a 30 minute activity. What can I say – the days we’re stuck indoors tend to get long.
Anyway, a few weeks ago Lincoln decided he no longer likes blueberries – mmkay! – so instead of watching him pick each individual berry out of the bars during breakfast or snack time, I made a version that swapped berries for chopped pecans, and honey for real maple syrup. Add a heavy dose of warming cinnamon, and I could have sworn it was October inside my kitchen while these babies were baking. The fall-like scent wafting from the oven was HEAVENLY!
The result is a perfectly sweet, refined-sugar-free breakfast or snack bar that’s chock full of healthy ingredients like oats, banana, coconut oil, and pecans, but so decadent tasting that it feels like you’re eating cake. We could not love these bars more – they are such a treat!
Maple-Cinnamon Oatmeal Breakfast Bars are thick, dense, and best enjoyed warm, if you ask me. They have a slightly crystallized top straight out of the oven from the maple syrup (YESSSSS) and it takes more willpower than I will ever possess to let them cool before digging in.
Keep these bars in the refrigerator all week for quick and easy breakfasts or snacks, or wrap them individually in saran wrap and freeze. Who’s ready to bake?!
This recipe couldn’t be simpler. Combine gluten-free old fashioned oats with oat flour made by processing more oats in a food processor with cinnamon, baking powder, and salt. After reacting to even certified gluten-free oats, the ONLY oats I use are from GF Harvest.
Next pour in a mixture of milk (any kind – I used unsweetened almond milk,) an egg, melted coconut oil, mashed banana, vanilla, and pure maple syrup (not pancake syrup,) then mix to combine.
Last step is to fold in roughly chopped pecan halves. I’ve made this recipe both with and without the pecans so if you have an aversion to nuts, or are allergic, feel free to leave them out. I added them for texture and a little boost of protein and fat.
Pour the mixture into an 8×8″ baking pan then bake for 35-40 minutes at 350 degrees. Slice then enjoy, or cool and refrigerate for later – but don’t forget to warm them in the microwave first! Pair the bars with yogurt or fruit for a well rounded breakfast, or slather with flavored peanut, almond butter, or coconut butter for a real treat. However you serve them – enjoy!
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Maple-Cinnamon Oatmeal Breakfast Bars
Description
Maple-Cinnamon Oatmeal Breakfast Bars are naturally sweetened and gluten-free. Enjoy as a healthy snack or easy, on-the-go breakfast!
Ingredients
- 2-1/2 cups certified gluten-free old fashioned oats, divided
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk, any kind
- 1/2 cup mashed banana (roughly 1 large banana)
- 1/4 cup + 2 Tablespoons pure maple syrup (not pancake syrup)
- 1/4 cup coconut oil, melted
- 1 egg
- 1 teaspoon vanilla
- 1/3 cup pecan halves, roughly chopped
Directions
- Preheat oven to 350 degrees then spray an 8x8" baking pan with nonstick spray and set aside.
- Add 1 cup old fashioned oats to a food processor or blender then process until oats have turned into flour. Set aside. (Alternatively you could use a scant cup oat flour.)
- Add milk, mashed banana, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1-1/2 cups oats, oat flour, cinnamon, baking powder, and salt then stir to combine. Fold in chopped pecans then pour batter into prepared baking pan.
- Bake for 35-40 minutes, or until the edges are golden brown and the center has set. Check on the bars at the 25 minute mark - if the edges are browning too quickly, place a piece of foil on top of the baking pan. Cool before slicing into bars then store in the refrigerator, or individually wrap bars in saran wrap and freeze.
Notes
- I like warming the bars up in the microwave for 15 seconds or so before eating.
- I recommend GF Harvest gluten-free oats >
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
These look SO delicious and I love that I already have almost all of the ingrediences. Definitely going to try these soon!
I couldn’t wait till you posted this recipe after your Instastory (which I always enjoy). I’m about to get up RIGHT now and make these!
I’ve been anxiously awaiting this recipe too!! Try the blueberry bars with raspberries or another similar berry.
Yay!! I hope you love them, Donna!
They’d were phenomenal…and you were right about the smell while they baked?????. Swoooooon! Thank you!
I have a question about coconut oil – can you taste it in recipes? My son does not like coconut so I always talk myself out of trying recipes that contain it. This recipe looks so good, I am hesitant to make it since I could probably get through the entire pan by myself :-)
I recently found your blog and love it! When time allows, I plan to journey through your archives!
I do not notice the coconut flavor in my recipes but you can also buy refined coconut oil which does not taste like coconut oil. Happy Baking =)
Hi Aileen! I don’t taste coconut in this recipe at all. If he’s very sensitive to the taste you could try substituting with butter or vegetable/canola oil!
We have nut allergies, but I think I might try to add chopped strawberries a la smitten kitchen! Thanks for the yummy recipe!
I was thinking roasted strawberries in these bars would be awesome!
Hi Kristin – I do not care for bananas so do you think I could substitute applesauce instead? Thanks!
I think that could work!
I didn’t have banana so used same volume of applesauce and they just came out great. Kid approved (5, 3 and 1 year(s) old).
I have a question, like the Kate above, about the bananas. I’m allergic: is there something I can use instead of the 1/2 cup of banana? Thank you!!!
I would try unsweetened applesauce!
I’m trying canned pumpkin today! It’s not as wet as applesauce.
These look delicious!
Yuuuuuuummmm! I’m making these this weekend!
These look delicious and I’m looking forward to making them but first, can I substitute melted butter or canola oil for the coconut oil? Thanks so much for sharing your recipes!
I think that would work just fine, Sharleen! I hope you love them!
I’m eating these right now. So good! May need to hide the pan from myself! I’ve been following your blog for a while but just recently went totally gluten free. Thankful for your delicious recipes!
I DID have to hide the pan from myself!! So glad you like them! :)
What can I use instead of banana? I like bananas but not the taste of them in stuff. I end up not trying so many recipes because of this. Unsweetened applesauce maybe? Thanks!
I would try that, Sue!
I almost always use applesauce in place of oil when I bake, think that would be ok here? Is coconut oil a must?
I think replacing the banana with applesauce could work, but I’m not sure how great the texture would be without any fat. Let me know if you give it a try!
I doubled the bananas and it turned out tasting like banana bread and it was DELICIOUS. Your recipes never fail us. My fiancé and I have never tried a recipe of yours we hated. He made the carnitas/egg/avocado thing last week and it was amazing. The BBQ avocado bacon chicken was also a HUGE hit. Thanks for all the amazing GF recipes!
Oh I’m so, so glad to hear that, Sarah!! Made my heart happy. :) Thanks for the great feedback.
Anyone hv the nutrition content on these? Particularly interested in carb count for diabetics. Look awesome, can’t wait to try.
Hi, I calculated these out for my diabetic son, and if you cut them into 9 squares the carbs are about 19g per square
We will totally be making these this week! I don’t have Celiac but definitely have a sensitivity and haven’t been being diligent about avoiding gluten since I was pregnant so I need to get back on the bandwagon!
Hey Kristin! I may have missed it, but is there a link to shop for the maple syrup you and your sis in law use? I saw your IG story about it a few weeks ago and would love more info. Thanks!
You bet – here you go! http://www.davisfamilysugarshack.com/ BEST MAPLE SYRUP EVER.
Do you have to use pure maple syrup? Why won’t pancake syrup work? Also will regular flour work if I don’t care about gluten?
Hi Daniel! I recommend using maple syrup as pancake syrup is basically artificially colored corn syrup – just kind of nasty stuff. I haven’t tested this recipe with AP flour, but I might use a little less of it than the oat flour called for in this recipe.
Ooh, can’t wait to try these! I feel you on the rain…we get all the weather every day here in Denmark…come on spring!
Having dessert…medium square in my smallest bowl…slightly warmed with a leetle vanilla ice cream … slight drizzle caramel… hits the craving just fine. Had the chicken and wild rice soup for the first time- true winner! As my husband says, we eat pretty good thanks to the Iowa Girl who eats.
You are too kind, Carla! Thanks for the awesome feedback! :)
These are SO GOOD! I doubled the recipe and made it in a 9×12 pan, since I love keeping this type of snack on hand in the freezer for my toddler. Both he and I loved them for our afternoon snack today!! I didn’t have coconut oil so I subbed melted butter, and also didn’t have pecans so I went with slivered almonds. Next time I want to try pecans because I just loooove the combo of maple & pecan. Thanks for the great recipe! I always know I can count on your recipes to be delicious!
Thanks so much for the kind words, Kacie! Lincoln and I are making a double batch tonight because we go through them so fast!
I need to try this! Looks delicious!
As a new mama of a 3-week old, I am always looking for ways to incorporate oats without making a boring bowl of oatmeal every morning. I made these on Sunday and have had 1 every day. Love the recipe!!
Congratulations, Abby! So glad you’ve been able to rely on these for a quick and easy breakfast!
These look so delicious, Kristin! Not just for breakfast, I’m sure they make an awesome snack as well! :-)
Kristin, Is there anything I can use in place of the banana? I can’t abide them. I know you probably don’t taste them much, but I seem to always know when there is a banana in anything. Thanks!
Hi Tami! You could try unsweetened applesauce? I haven’t tested, but it’s a place to start at least!
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These look great! I’m thinking about trying them with some finely chopped apple instead of the pecans (I’m allergic).
I’m curious what could replace the banana….deathly allergic to them, but love the rest of this recipe.
Hi Sharyn! You could try replacing with unsweetened applesauce. I haven’t tested it but that’s what I would try!
Do you have the nutrition facts for your recipes located on your website?
Hi Susan! I don’t calculate nutritional information, but recommend the Livestrong site if you need that info! livestrong.com/recipes/create/
I made these, too! They were tasty — definitely more like baked oatmeal and less like a granola bar. Much less sweet than the “bars” on the market but my little one loved them just the same. So did Daddy. ;)
I HATE bananas…..anything I could substitute? Applesauce?
Yep, I would try applesauce!
Made these twice this week already! My one year loves them, and so does my husband so we’re all fighting over the pan! They’re really really good. The first time I made them I used walnuts and today when I made them I had zero nuts in the pantry so I used crispy brown rice cereal (I use this for granola bars so thought it might work well here) and they came out delicious!
Ooo, that’s a super fun swap! I’ll try it!
[…] 3. Maple Cinnamon Oatmeal Breakfast Bars by Iowa Girl Eats […]
I usually love your recipes, but these were a miss for me. They smelled great in the oven, but we’re more like a flavorless banana oatmeal cake and didn’t have enough maple flavor. Hopefully, I just made a mistake.
it’ ok. that love
I just made a mistake.
I’m new to this site as I am lactose and gluten intolerance and was reading this recipe. I clicked on gluten free and dairy free filters but it says to add milk? Not sure if I did something wrong in the filters lol
Hi Krista! I use almond milk this recipe. I put “any kind” next to the milk in the recipe card because it will turn out the same if you use cow’s milk or a non dairy alternative!
I made these today and they turned out absolutely delicious. I had it for breakfast while commuting to work and it was absolutely satisfying. Definitely going to make these every week for breakfast rather than eating junk food in the morning. Thanks for the amazing recipe, why didn’t I find this idea earlier LOL.
You got it – Kai! So glad you love them!
[…] Maple-Cinnamon Oatmeal Breakfast Bars are naturally sweetened and gluten-free. Enjoy as a healthy snack or easy, on-the-go breakfast! […]
Made these with the hopes of a tasty morning or evening snack . Not sure what I did wrong , but they turned out horribly bland . I’ll try again , this time with the addition of 1/4 cup brown sugar and 1/4 cup dried cranberries .
I have an egg white allergy and GF. Do you think I could use 1/4 cup applesauce to replace the egg and it won’t get too dense?
[…] Maple Cinnamon Oatmeal Bars from Iowa Girl Eats- I’ve mentioned these before, I just love them! I always like to keep some on hand in the freezer for both me and my son. […]
I made these today and my 9 year old daughter (who is a picky eater) LOVES them! Thanks for sharing the recipe!!
SO glad to hear it, Stacey! Love when a recipe goes over without a single complaint!
LOVE THIS BARS! Do you have the Nutritional value for them?
Hi! Wondering if you had ever tried making these in a muffin tin and how that would alter cook time? Thank you and so looking forward to making them!
I made these and added a chopped apple in place of nuts. Delicious! Can’t decide if I like these or the blueberry version better!
I made this with pumpkin puree instead of the banana. Used pumpkin pie spice and dried cranberries. Soooooo amazing!! Thanks for the great breakfast idea.
Absolutely LOVE this recipe. I thought if it tastes as good as it smells while it is baking, than this will be a keeper recipe. Yep…… keeper recipe. :-) Thanks!
Hi, thoughts on using Raw honey apposed to syrup?
I’m sure it’d be just fine!
These bars are yummy! Will definitely make over and over. I threw in some chocolate chips as well. Moist and flavorful!
Hi! I am looking for a bar recipe such as this that dries out – my husband is doing a 206 mile endurance bike ride in June and although we are keto is adding oatmeal and maple syrup back into his diet for this. Can you tell me if this recipe has a dry consistency when finished? I need to cut it into bite-sized pieces so he can just keep it in his bike pack and throw a couple down when he needs energy. THX!