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.
Have you tried differing amounts of ingredients to make in a 9×13 pan?
Yep! I double and bake in a 9×13 all the time. :)
Awesome!!! Thabks :)
[…] Maple-Cinnamon Oatmeal Breakfast Bars: Iowa Girl Eats […]
Do you know the calorie count on these breakfast bars? They look so delicious!
Kristin, I’m making this recipe often these days. We had some for breakfast this morning with smoothies and coffee. Yum!
Sounds delicious, Nancy! I’m so glad you’re enjoying the recipe. :)
Was wondering what I could use instead of banana as I am allergic to them
Hi Kelly! I haven’t tested this recipe without bananas, but my Apple Cinnamon Oatmeal Bars are banana free if you want to check those out! https://iowagirleats.com/2017/10/13/apple-cinnamon-oatmeal-bars/
Reading the comments about substitutes for banana I am wondering if cooked or partially cooked shredded carrots would work, even with applesauce. Seems legit to me. ;)
I look forward to trying this recipe and variations.
If I doubled the recipe and baked it in a 9×13 pan, what’s your guess on the baking time?
I double this recipe all the time and bake for the same amount of time in a 9×13!
[…] Oatmeal Bars: If you don’t like the texture of hot oatmeal, try it in a baked form such as these flavors of bars: peanut butter and maple cinnamon. […]
I have made this few times and I liked it, but I was wandering if I omit maple syrup(I know it’s maple oatmeal bar) and double the quantity of banana or use the same amount of banana of maple syrup.
Thanks
Sooo I just made these delish bars and they were amazzzzizng!! I did however have to change 3 small things as I didnt have walnuts or coconut oil but they turned out awesome. I read the previous comments and saw someone asked about substituting butter for the oil so I did keeping the same measurements and instead of the walnuts I used unsweetened coconut and a few dark chocolate chips but with the measurements of the walnuts. I will definitely make them again :). Thank you for the great recipe!! Cheers :)
[…] adapted this recipe from the Maple Cinnamon Oatmeal Breakfast Bars on Iowa Girl Eats. I highly recommend trying that recipe for the adults in your house! Typically, I […]
Just discovered this recipe and wanted to let you know I LOVE it. This is the perfect breakfast – better than plain oatmeal, but less work than lots of other options. I love that I can bake them on Sunday and then we can enjoy them for (almost) the entire rest of the week for breakfast. I’ve been adding berries in with the nuts… great that you can play around with them, adding whatever is in the house. Thank you!
[…] From: Iowa Girl Eats […]
[…] so many things on your holiday to-do list, don’t make breakfast duty one of them. Prep these Maple Cinnamon Oatmeal Breakfast Bars from Iowa Girl Eats at the start of your week and look forward to a comforting treat that’s […]
[…] From: IowaGirlEats […]
Could you please provide the nutrition info on these? I’m going on a maintenance plan next week after a six week challenge, and I need to know nutritional info on all foods. These sound so good!
[…] so many things on your holiday to-do list, don’t make breakfast duty one of them. Prep these Maple Cinnamon Oatmeal Breakfast Bars from Iowa Girl Eats at the start of your week and look forward to a comforting treat that’s […]
could a person who may not want to clean a food processor use regular flour instead of the oat flour? and if so would it be a 1:1 substitution?
Hi Lisa! I can’t eat all-purpose flour and haven’t tested these bars with that swap, so I can’t say for sure!
[…] Maple cinnamon oatmeal breakfast bars (4/5). I’ve made a few variations on these before (highly recommend the blueberry oatmeal breakfast bars). I liked these a lot but found them a tiny bit dry. […]
This is really too much good for everyone
These are the best!!
late to the party, but I just made these and had to immediately come leave a comment! The texture is just as perfect as the taste!! These will be made often!!
Wohoo! Better late than never, right?! ;) So glad you enjoyed, Beth!
I would like to sub out the banana and the oil. What could I replace them with?
Hi! Can I use quick oats instead of rolled oats?? Also can I use extra virgin olive oil instead of coconut?
I made these for my husband as he stopped eating store bought bars due to the extra sugars and these came out so really good and filling. I did cut back the milk to 2/3 cup so the bars weren’t too moist and added 2 tablespoons of dark brown sugar as my husband is adjusting to “natural sugars”. I also drizzled some maple syrup on the top after baking and put back in under broil for a minute to harden. So good!!! Will make again! Perfect breakfast and snack. 😋
Hi there
I bought rolled oats by mistake.
Will this still work?
Love to make these when I meal prep on Sunday’s so I have a grab and go breakfast during the week. So much better than the breakfast bars you find at the store.
Are these supposed to be so wet? I just made this (I haven’t baked it yet).
I am sure I measured correctly, but it is so wet! I am afraid it won’t set up.
Plus I just ate some that someone else made and they gave this recipe. But they had baked them like cookies and wrapped individually for a bake sale.
These I just mixed would never hold up like a cookie. So I can only assume they didn’t make the same recipe as yours after all?
I guess I won’t get a reply in time, since my oven is hot. So I may add more oat flour…. or Xantham gum.
Hi Susan! Yes, the batter will be wet/soupy – it will bake up just like the photos! :)
Do you have the nutrition information for these? Would like to try them but on a special diet so need to know how it adds up.
Thanks for any help you can give me.
These are great! So soft with a hearty flavor.
Wow! Quick, easy and so delicious!
These bars are great! Any idea of the calories?
Could I substitute applesauce for the coconut oil??