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. 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 summer sun to start shining on the reg.
Until that day comes, the babies and I have been keeping busy with indoor projects like building pillow towers, digging our fingers into squishy kinetic sand (and trying to conceal my horror when more of it ends up on the floor than in the container,) plus lots of baking, including these 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 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 super soft oatmeal bars 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. 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?!
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 or high powered blender like a Blendtec, Vitamix, or Ninja, 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!
More Easy Breakfast Recipes
- Baked Oatmeal Cups
- Blueberry Oatmeal Breakfast Bars
- Maple Pumpkin Oatmeal Breakfast Bars
- Apple Cinnamon Oatmeal Breakfast Bars
- Mini Egg Bites
- High Protein Overnight Oats
free email bonus
Dinner Made EASY
5 days of simple yet flavorful recipes that take the stress out of dinnertime!
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 (~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 (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 (like a Blendtec, Vitamix, or Ninja) 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.
- I recommend GF Harvest gluten free oats >
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Kacie 04.26.2017
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!
Kristin 04.27.2017
Thanks so much for the kind words, Kacie! Lincoln and I are making a double batch tonight because we go through them so fast!
Carla 04.25.2017
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.
Kristin 04.27.2017
You are too kind, Carla! Thanks for the awesome feedback! :)
Amy 04.25.2017
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!
Daniel Douthitt 04.24.2017
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?
Kristin 04.27.2017
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.
Joanna Gehrke 04.24.2017
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!
Kristin 04.24.2017
You bet – here you go! http://www.davisfamilysugarshack.com/ BEST MAPLE SYRUP EVER.
Ryan | The Blessed Mess 04.24.2017
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!
AIC 04.24.2017
Anyone hv the nutrition content on these? Particularly interested in carb count for diabetics. Look awesome, can’t wait to try.
Melony 03.31.2018
Hi, I calculated these out for my diabetic son, and if you cut them into 9 squares the carbs are about 19g per square
Sarah 04.23.2017
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!
Kristin 04.24.2017
Oh I’m so, so glad to hear that, Sarah!! Made my heart happy. :) Thanks for the great feedback.
Stephanie 04.23.2017
I almost always use applesauce in place of oil when I bake, think that would be ok here? Is coconut oil a must?
Kristin 04.24.2017
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!
sue 04.22.2017
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!
Kristin 04.22.2017
I would try that, Sue!
Alicia 04.22.2017
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!
Kristin 04.22.2017
I DID have to hide the pan from myself!! So glad you like them! :)
Sharleen 04.21.2017
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!
Kristin 04.22.2017
I think that would work just fine, Sharleen! I hope you love them!
Kindy 04.21.2017
Yuuuuuuummmm! I’m making these this weekend!
Sara @ Last Night's Feast 04.21.2017
These look delicious!
Kate 04.21.2017
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!!!
Kristin 04.22.2017
I would try unsweetened applesauce!
Tracy 08.21.2019
I’m trying canned pumpkin today! It’s not as wet as applesauce.
Debi H 04.21.2017
Hi Kristin – I do not care for bananas so do you think I could substitute applesauce instead? Thanks!
Kristin 04.22.2017
I think that could work!
Chris 01.20.2020
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).
Kate 04.21.2017
We have nut allergies, but I think I might try to add chopped strawberries a la smitten kitchen! Thanks for the yummy recipe!
Kristin 04.22.2017
I was thinking roasted strawberries in these bars would be awesome!
aileen 04.21.2017
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!
Lisa 04.22.2017
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 =)
Kristin 04.22.2017
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!
Donna 04.21.2017
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!
Jill K 04.21.2017
I’ve been anxiously awaiting this recipe too!! Try the blueberry bars with raspberries or another similar berry.
Kristin 04.22.2017
Yay!! I hope you love them, Donna!
Donna 04.22.2017
They’d were phenomenal…and you were right about the smell while they baked?????. Swoooooon! Thank you!
Christina @ montessoriishmom.com 04.21.2017
These look SO delicious and I love that I already have almost all of the ingrediences. Definitely going to try these soon!