Maple Cinnamon Oatmeal Breakfast Bars

Maple Cinnamon Oatmeal Breakfast Bars are naturally sweetened and gluten free. Enjoy as a healthy snack or easy, on-the-go breakfast!

maple cinnamon oatmeal breakfast bars on a plate

We’re in serious “April showers bring May flowers” mode over here. I was waiting to pick up my kids at school the other day and a fellow Mom, who is new to the state, asked me — “is it always like this here??” That said, 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 sun to start shining again!

Until that day comes, we’ve been keeping busy with indoor projects like building pillow towers plus lots of baking, including Maple Cinnamon Oatmeal Breakfast Bars. If you like my Blueberry Oatmeal Breakfast Bars, you’ll want to make this ultra cozy version pronto — we polished off an entire pan in less than 24 hours!

Watch How to Make Them!

Maple Cinnamon Oatmeal Bars

A few weeks ago my oldest 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 fall inside my kitchen while these super soft oatmeal bars were baking. The scent wafting from the oven was heavenly!

bite taken out of a maple cinnamon oatmeal breakfast bar

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. It’s basically a bowl of oatmeal in bar form.

You know what we call that? An UPGRADE!

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?!

maple cinnamon oatmeal breakfast bars stacked on top of each other

How to Make Maple Cinnamon Oatmeal Bars

To a large bowl add gluten free old fashioned oats, oat flour, cinnamon, baking powder, and salt. I love the purity protocol oats from GF Harvest, though if you don’t need to eat GF you can use your favorite brand of old fashioned oats.

To make homemade oat flour, add old fashioned oats to a food processor then process until fine. Alternatively you could use store bought oat flour.

Next pour in a mixture of milk, egg, melted coconut oil, mashed banana, vanilla, and pure maple syrup (not pancake syrup,) then stir to combine.

Last step is to fold in roughly chopped pecans. I make 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 add them for texture and a little boost of protein and fat.

Pour the mixture into an 8×8″ baking dish 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!

maple cinnamon oatmeal breakfast bars stacked on a plate

More Easy Breakfast Recipes

Maple Cinnamon Oatmeal Breakfast Bars

4.8 from 30 votes

by Kristin Porter

Prep: 15

Cook: 35

Total: 50

Servings: 9 bars

GF DF V LF

maple cinnamon oatmeal breakfast bars stacked on a plate

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Maple Cinnamon Oatmeal Breakfast Bars are naturally sweetened and gluten free. Enjoy as a healthy snack or easy, on-the-go breakfast!

Equipment

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, ~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, chopped, optional

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 high powered blender then process until oats have turned into flour. Set aside. Alternatively you could use a scant cup store-bought oat flour.
Add milk, mashed banana, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine. It's ok if your coconut oil slightly clumps up - it will melt in the oven. 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.

Nutrition

Serving: 1bar, Calories: 233kcal, Carbohydrates: 29g, Protein: 5g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.002g, Cholesterol: 21mg, Sodium: 108mg, Potassium: 220mg, Fiber: 3g, Sugar: 11g, Vitamin A: 81IU, Vitamin C: 1mg, Calcium: 81mg, Iron: 1mg

Nutritional values are estimates only. Please read our full nutrition information disclaimer.

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