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.
Do you think I could substitute honey for the maple syrup?
Hi Megan! It’s possible, though I haven’t tried it. The flavor of the bars would also be different.
Delicious! Followed directions and it turned out perfectly. Look forward to trying the blueberry and apple variations of these oatmeal breakfast bars. So thankful for an amazing chef who shares yummy gf recipes with us. Thanks!
I’m so glad you loved them, Lori!! Thank you so much for your feedback and recipe rating!
I am following a low fat protocol. How would these turn out if I subbed water for the milk; or half water half milk?
Hi Thao! I haven’t tested this recipe with anything but cow’s milk and almond milk, though since oats cook the same in any liquid, using water for all or a portion of the liquid should be ok in theory!
What can I substitute for the banana, or leave it out? I assume I can use canola or vegetable oil instead of coconut?
Hi there! You could try using unsweetened applesauce instead of the banana, and canola/veg oil is a fine swap as well! :)
I haven’t made this yet, but it looks delicious. I’m assuming when you say “milk, any kind” that means you can use non-dairy milk?
That’s right! I usually use unsweetened almond milk.
These were good but didn’t turn out as expected – they’re more like cake than a granola bar. Is that how they’re supposed to be? Think I’ll try again using all oats (i used almond flour instead of the ground oats) to see if I get a chewier texture.
Hi Deanna! These are soft oatmeal bars as I mentioned in the post text, vs crunchy or chewy granola bars. Here’s a recipe for chewy granola bars if you’re looking for that texture: https://iowagirleats.com/homemade-chewy-granola-bars/
Awesome, thanks!
At first, I was skeptical on how these bars would turn out due to how liquidy the mix was. But I’m so glad I was wrong! These bars were delicious and the perfect amount of sweetness (and without any sugar!). I didn’t add any pecans because I was also making them for my 14 month old (who also LOVED the bars) but I think I will next time to add that extra depth of flavor. Thank you for this recipe! It’ll be one of my new go-to’s.
Right?! The batter texture makes you think they likely won’t turn out, but I’m so glad you stuck with it and loved these bars! Thank you so much for your feedback and recipe rating!
um outta maple syrup. butt very good recipe.
Glad to hear that, Jatai!
I never ever leave comments on recipes but this one was SO GOOD, I just had to. I used old fashioned oats and gluten free flour(didn’t have time to grind the cup of oats). Otherwise followed exactly. Came out SO GOOD!
YAY! I’m thrilled to hear that, Destynie!! Thank you so much for your feedback and recipe rating!
What can I used instead of coconut oil?
Hey Joanna! Butter could probably work!
I love this recipe! Is there any way we can add some more protein eg: Greek yogurt to this recipe ?
Hi Sena! I haven’t tested this recipe with anything other than the ingredients listed, but you could always crumble a bar over a bowl of Greek yogurt and eat it parfait-style!
Love these-made them today with vegetable oil and also added 1/3 cup raisins with the pecans-so good!
Ahh, thrilled to hear it, Laura! Thank you so much for your feedback and recipe rating!
I made these this morning and they are my favourite Breakfast bars. I baked mine in a Silicone Bar Pan on a rimmed baking dish in my Breville toaster oven. It worked beautifully. I also used Anise Flavoring instead of Vanilla. And, it only took 30 minutes. I got eight 4-1/2×1-1/2 inch bars out of this. I will make them again, thanks for the great recipe.
I’m thrilled these recipes were a hit, Jo Zimmy! Thank you so much for your feedback!