Maple Cinnamon Oatmeal Breakfast Bars

Maple Cinnamon Oatmeal Breakfast Bars are naturally sweetened and gluten-free. Enjoy as a healthy snack or breakfast, or freeze for later!

Prep Time 15

Cook Time 35

Total Time 50

Course Breakfast

Cuisine American

Keyword dairy free, gluten free, vegetarian

Method Baking

Servings bars

Calories 234kcal

Preheat the oven to 350 degrees then spray an 8x8" 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.

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.