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.
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!