Maple Cinnamon Oatmeal Breakfast Bars Recipe
These Maple Cinnamon Oatmeal Breakfast Bars are a wholesome and delicious morning treat made with gluten-free oats, ripe bananas, and natural maple syrup. Perfect for a grab-and-go breakfast or a nutritious snack, these bars offer a comforting blend of cinnamon and maple flavors with a moist, chewy texture. They are easy to prepare, baked to golden perfection, and customizable with chopped pecans for added crunch.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 9 bars (cut into 3x3 grid)
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2-1/2 cups certified gluten free old fashioned oats, divided
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 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 extract
Optional
- 1/3 cup pecan halves, chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray an 8×8-inch baking pan with nonstick spray to prevent sticking. Set it aside while you prepare the batter.
- Make Oat Flour: Place 1 cup of the old fashioned oats into a food processor or high-powered blender and process until the oats turn into a fine flour. Set the oat flour aside. You can alternatively use a scant cup of store-bought oat flour if you prefer.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the milk, mashed banana, pure maple syrup, melted coconut oil, egg, and vanilla extract. It’s normal if the coconut oil clumps slightly—it will melt during baking.
- Combine Dry Ingredients: To the wet mixture, add the remaining 1-1/2 cups of oats, the oat flour, cinnamon, baking powder, and salt. Stir everything to combine evenly.
- Fold in Pecans: Gently fold in the chopped pecan halves if you are using them, distributing them evenly throughout the batter.
- Pour and Bake: Pour the batter into the prepared baking pan, smoothing out the top with a spatula. Bake in the preheated oven for 35 to 40 minutes, or until the edges turn golden brown and the center is set. Check the bars at the 25-minute mark, and cover the pan loosely with foil if the edges are browning too quickly.
- Cool and Serve: Allow the bars to cool completely in the pan before slicing into squares. Store them in the refrigerator for up to a week or wrap individually and freeze for longer storage.
Notes
- Warming the bars in the microwave for about 15 seconds before eating enhances their flavor and texture.
- Use pure maple syrup for the best natural sweetness, not pancake syrup.
- You can substitute milk with any plant-based milk to make this recipe dairy-free.
- Feel free to omit pecans or replace them with your favorite nuts or seeds.
- Bars keep well refrigerated and can be frozen for up to 3 months.
