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.
Connie Johnson 08.08.2017
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?
Eric 07.21.2017
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 .
39 of the Ultimate Back to School Recipes | Easy Healthy Recipes Using Real Ingredients 07.21.2017
[…] Maple-Cinnamon Oatmeal Breakfast Bars are naturally sweetened and gluten-free. Enjoy as a healthy snack or easy, on-the-go breakfast! […]
Kai 07.19.2017
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.
Kristin 07.20.2017
You got it – Kai! So glad you love them!
Krista 07.16.2017
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
Kristin 07.18.2017
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!
dumb ways to die 07.06.2017
I just made a mistake.
fireboy and watergirl 4 07.06.2017
it’ ok. that love
Jill 06.23.2017
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.
5 Favorite Toddler Snack Recipes - Mama Knows Nutrition 06.02.2017
[…] 3. Maple Cinnamon Oatmeal Breakfast Bars by Iowa Girl Eats […]
Sara 05.28.2017
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!
Kristin 05.30.2017
Ooo, that’s a super fun swap! I’ll try it!
Heidi 05.24.2017
I HATE bananas…..anything I could substitute? Applesauce?
Kristin 05.30.2017
Yep, I would try applesauce!
Jeanette 05.23.2017
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. ;)
Susan 05.21.2017
Do you have the nutrition facts for your recipes located on your website?
Kristin 05.24.2017
Hi Susan! I don’t calculate nutritional information, but recommend the Livestrong site if you need that info! livestrong.com/recipes/create/
Sharyn Engel 05.06.2017
I’m curious what could replace the banana….deathly allergic to them, but love the rest of this recipe.
Kristin 05.07.2017
Hi Sharyn! You could try replacing with unsweetened applesauce. I haven’t tested it but that’s what I would try!
Mia 05.05.2017
These look great! I’m thinking about trying them with some finely chopped apple instead of the pecans (I’m allergic).
Things I’m Loving Friday #184 - Peanut Butter Fingers 05.05.2017
[…] Maple Cinnamon Breakfast Bars // Grilled Chicken with Strawberry Basil Sauce // Easy Taco Bake // Taco Quinoa […]
Tami Black 05.04.2017
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!
Kristin 05.04.2017
Hi Tami! You could try unsweetened applesauce? I haven’t tested, but it’s a place to start at least!
Vegan Heaven 05.03.2017
These look so delicious, Kristin! Not just for breakfast, I’m sure they make an awesome snack as well! :-)
Abby 04.27.2017
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!!
Kristin 04.27.2017
Congratulations, Abby! So glad you’ve been able to rely on these for a quick and easy breakfast!
Juegos Friv 04.26.2017
I need to try this! Looks delicious!