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’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! :)