Maple Cinnamon Oatmeal Breakfast Bars are gluten-free, naturally sweetened, and perfect for breakfast or as a wholesome snack. Stock the freezer with these delicious and healthy bars!
My go-to recipe for healthy breakfasts and snacks.
With three kids who are almost always hungry, I’m constantly looking for healthy, make-ahead breakfasts and snacks to have on hand. Maple-Cinnamon Oatmeal Breakfast Bars fit the bill. These soft and delicious bars are gluten-free, and naturally sweetened with mashed banana and pure maple syrup. My kids feel like they’re eating a sweet treat, and I love that they’re totally wholesome. Since the bars freeze well, I almost always make a double batch then freeze half for later.
Why You’ll Love this Recipe
- Soft texture: Although these bars are packed with whole grains, they’re soft, dense, and incredibly satisfying.
- Great for meal prep: Bake a double batch to have on hand for easy breakfasts and snacks all week long. A single batch never lasts longer than 24 hours at my house!
- Foolproof: This recipe is incredibly forgiving. Swap the pecans for another nut, replace the egg with a flax egg, or add mix-ins like chocolate chips. It’s just always works!
- Freezer-friendly: Wrap sliced, cooled bars in plastic wrap then stash in the freezer for up to 3 months.
Watch How to Make Them
Main Ingredients Needed
These simple oatmeal snack bars are made with fridge and pantry staples. Here are the main ingredients you’ll need:
- Old-fashioned oats: Certified gluten-free, please! A portion of the oats get processed into flour, while the rest stay whole to give the bars their tender texture, with a little chew.
- Cinnamon and vanilla extract: For cozy flavor.
- Sweeteners: Both mashed ripe banana and pure maple syrup sweeten the bars just enough.
- Melted coconut oil: Adds moisture to the oatmeal bars.
- Egg: Swap the egg for a flax egg to keep the recipe vegan.
- Chopped pecans: For a nice crunch and boost of protein. Feel free to omit, or swap in a different chopped nut.
How to Store and Freeze
- To store: Cool the oatmeal bars completely then cover and refrigerate for up to 5 days. They’re easier to slice after they’ve been chilled, FYI!
- To freeze: Cool the oatmeal bars completely then slice into bars. Wrap each bar in plastic wrap, then freeze them in a Ziploc freezer bag for up to 3 months. Thaw in the refrigerator.
Maple-Cinnamon Oatmeal Bars FAQ
Iowa Girl Eats readers have been making and devouring these healthy bars for years and years. Here are some of the most frequently asked questions!
Can I substitute applesauce for the banana?
Yes! Use the same amount of unsweetened applesauce in place of the mashed banana. (Then, check out my Apple Cinnamon Oatmeal Bars which are banana-free!)
Can I make these oatmeal bars without eggs?
Yes. Swap the egg for a flax egg, and plan on baking for a few extra minutes, until the center is completely set. Just keep baking!
Help, the coconut oil clumped! Is that supposed to happen?
Coconut oil is semi-solid at room temperature, so when you mix warm, melted coconut oil with the cold ingredients, it can clump a little. It’s totally fine, and will melt back down in the oven.
Can I use non-dairy milk?
Any unsweetened milk you have on hand will work – cow’s milk, almond milk, soy milk, oat milk, etc.
Are these supposed to be soft, like cake, or chewy like granola bars?
These are soft oatmeal breakfast bars, not crunchy or chewy granola bars. Bake until the center is fully set, as underbaking can leave them gummy.
Can I use quick oats?
I highly recommend using rolled, old-fashioned oats. Quick oats can result in a gummy bar texture.
How to Make Maple-Cinnamon Oatmeal Bars
Step 1: Make homemade oat flour.
Start by adding a portion of the old-fashioned oats to a food processor or high-powered blender, then blend until the oats turn into flour.
Don’t Swap the Flour
This recipe has been specifically formulated to use oat flour. Don’t swap it for all-purpose flour, or a different gluten-free flour such as almond flour, as they have different moisture needs.
Step 2: Mix the dry ingredients.
To a large mixing bowl, add the oat flour, whole oats, cinnamon, baking powder, and salt then mix to combine.
Step 3: Mix the wet ingredients.
To another mixing bowl, add the milk, egg, melted coconut oil, mashed banana, vanilla extract, and pure maple syrup (not pancake syrup), then stir to combine.
Step 4: Combine the wet and dry ingredients.
Mix the wet and dry ingredients together then fold in chopped pecans. Feel free to swap the pecans with a different chopped nut or omit them.
Batter Texture
At this point the batter might look too soupy. It’s supposed to look that way! The batter will thicken and bake up nicely in the oven.
Step 5: Bake the oatmeal bars.
Pour the mixture into an 8×8″ baking dish, then bake at 350 degrees for 35-40 minutes, or until the bars are completely set in the center.
Let the bars cool slightly before slicing and devouring, or follow the directions on the recipe card below for storing in the refrigerator or freezer.
Whether you’re making these bars for breakfast, a wholesome snack, or satisfying nibble anytime of day, I hope you love every single bite. Enjoy!
More Easy Breakfast Recipes
- Baked Oatmeal Cups
- Blueberry Oatmeal Breakfast Bars
- Maple Pumpkin Oatmeal Breakfast Bars
- Apple Cinnamon Oatmeal Breakfast Bars
- Gluten-Free Banana Bread
- Mini Egg Bites
- High-Protein Overnight Oats
Equipment
Ingredients
- 2-1/2 cups 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 large egg
- 1 teaspoon vanilla extract
- 1/3 cup pecan halves, chopped, optional
Directions
- Preheat the oven to 350 degrees then spray an 8×8" baking pan with nonstick spray and set it aside.
- Add 1 cup old fashioned oats to a food processor or high powered blender then process until the oats have turned into flour. Set aside. Alternatively you can use a scant cup of store-bought oat flour.
- To a large mixing bowl, add the milk, mashed banana, maple syrup, melted coconut oil, egg, and vanilla extract then whisk to combine. Note: the coconut oil might solidify a bit as it's whisked with the cold ingredients. That's ok – it'll melt in the oven.
- To the bowl, add the oat flour, remaining 1-1/2 cups oats, cinnamon, baking powder, and salt then stir with a spatula to combine. Fold in the chopped pecans then pour the batter into the prepared baking pan.
- Bake for 35-40 minutes, or until the edges of the bars are golden brown and the center has completely set. Check on the bars at the 25 minute mark – if the edges are browning too quickly, gently a piece of foil on top of the baking pan and continue baking.
- Cool then slice the bars and store in the refrigerator for up to 5 days. Or, individually wrap cooled bars in saran wrap then freeze for up to 3 months. Thaw in the refrigerator.
Notes
- You can swap the egg for a flax egg – just plan on tacking on extra baking time to get to a point where the center has completely set.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I’ve just made this for the first time and I think I’ve found a new fave. Even my picky 15 month old loved it! I used almonds instead of pecans as that’s what I had, and I grated half a carrot in too. There’s way too much for us to eat for today so I think I’ll slice it up and toast and butter like banana bread tomorrow!
YAY!! Love to hear that, Carly! These are always a hit with my young children too. :)
Has anyone tried an egg substitute for this? Any recommendations?
Hi Tiff! I use a flax egg in these on account of my daughter’s egg allergy. You’ll need to bake for 5 or so minutes longer, but it works great!
My daughter loves these. I cut them up and freeze. Quick easy breakfast for a teenager that is always running late in the am.
The perfect use for them! Glad these are convenient for you guys!
These turned out amazing, and luckily I had all the ingredients ready to go. I swapped out the nuts for shredded carrot, and they were incredibly tasty. Thanks for sharing the recipe!
I’m so glad you were able to make this recipe your own, Joan! Thank you so much for your feedback and recipe rating!
These were fantastic and I had all the ingredients on hand. I added shredded carrot instead the nuts. very delicious. thanks for the recipe.
I was a bit skeptical when I embarked on this breakfast bar journey, as I had previously failed at making the blueberry breakfast bars– which was 100% due to user error on my part! (I didn’t want to blend up oats for the oat flour portion, so I subbed in almond flour instead… which just led to a crumbly mess in my stoneware baker. Lesson learned!) I wanted to give the breakfast bar concept another shot, but I wasn’t in a blueberry mood, so I opted for this recipe instead (sans pecans, as my daughter is allergic… sad face), and they were AMAZING!!! The texture is perfect, even without the pecans! The oats offer little toothiness, so it doesn’t feel like you’re eating plain cake– although, I personally have no issue with eating cake in ANY form! Alas, I’m giving this 5 stars, and I plan to make a double batch next time– half WITH pecans and half without– because I think this recipe would be 5-PLUS stars with the added pecans! Thanks for another great recipe, Kristin! :)
update: i added maple extract, used browned butter in place of the coconut oil and they were fantastic!
Fabulous – thanks for the update, Katie!
i’m curious if i can be a rebel and use MELTED BUTTER instead of coconut oil because whenever i use coconut oil, it comes out dry and i miss butter.
now i’m thinking browned butter… i’ll try and post an update!
Is it mandatory to use coconut oil? I need to re-stock. I have good organic avocado oil and would like to use it. I have also recently purchased organic high-grade canola oil; I understand the organic canola oil avoids the negatives related to mass-produced canola oil. Please advise.
Either of those should be just fine!
I made these today and loved them. I was out of bananas so I subbed in canned pumpkin and they were great. I did add a couple tablespoons of brown sugar since pumpkin doesn’t have the natural sweetness of bananas. I’d definitely make these again.
I’m so glad you loved them, Heather! Thank you so much for your feedback and recipe rating!
I love your recipe
comes out great I use applesauce instead of Bananas
I was wondering if you could provide the nutritional information on this recipe
I’m so glad you loved them, Lisa! I recommend MyFitnessPal if you need nutritional information!
Can you freeze these?
Absolutely – they freeze beautifully! Individually wrap the cooled squares in saran wrap then freeze.
You make recipe look simple. Thanks for sharing.
I’m so glad you love them! :)