Maple Cinnamon Oatmeal Breakfast Bars are naturally sweetened and gluten free. Enjoy as a healthy snack or easy, on-the-go breakfast!
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!
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 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
- Gluten Free Banana Bread
- Baked Oatmeal Cups
- Blueberry Oatmeal Breakfast Bars
- Maple Pumpkin Oatmeal Breakfast Bars
- Apple Cinnamon Oatmeal Breakfast Bars
- Mini Egg Bites
- High Protein Overnight Oats
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
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
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!
These look great! I’m thinking about trying them with some finely chopped apple instead of the pecans (I’m allergic).
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!
These look so delicious, Kristin! Not just for breakfast, I’m sure they make an awesome snack as well! :-)
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!
I need to try this! Looks delicious!
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!
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! :)
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!
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.
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.
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!
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