Maple Cinnamon Oatmeal Bars (Printable version)

Wholesome oat bars with cinnamon and maple syrup, perfect for a soft, chewy snack or breakfast.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1 cup whole wheat flour
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1/2 cup pure maple syrup
07 - 1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
08 - 1/4 cup unsweetened applesauce
09 - 1 large egg
10 - 1 teaspoon vanilla extract

→ Add-Ins

11 - 1/3 cup chopped nuts (walnuts or pecans, optional)
12 - 1/3 cup raisins or dried cranberries (optional)

# How-To Steps:

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
02 - In a large bowl, mix rolled oats, whole wheat flour, cinnamon, baking powder, and salt until evenly combined.
03 - In a separate bowl, whisk maple syrup, melted butter or coconut oil, applesauce, egg, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients and stir gently until just combined.
05 - Incorporate chopped nuts and dried fruit if using, folding them evenly into the batter.
06 - Spread batter evenly in the prepared pan and smooth the surface. Bake for 22 to 25 minutes until edges are golden and a toothpick inserted in the center comes out clean.
07 - Allow bars to cool completely in the pan. Use parchment overhang to lift bars out and cut into 12 portions.

# Expert Advice:

01 -
  • They taste like cinnamon roll oatmeal but you can eat them with one hand while driving.
  • The maple syrup gives them a gentle sweetness without making your teeth hurt.
  • You can mix the whole thing in one bowl if you're lazy like me and hate doing dishes.
02 -
  • Don't skip the applesauce, it's what keeps these bars from drying out and crumbling when you try to eat them.
  • Let them cool completely before cutting or they'll fall apart, I learned this the hard way three times before it stuck.
  • If you swap the butter for coconut oil, let it cool slightly before mixing so it doesn't scramble the egg.
03 -
  • Press the batter firmly into the pan with damp hands, it helps the bars hold together and bake evenly.
  • Use a sharp knife wiped clean between cuts for the neatest edges, or a bench scraper if you have one.
  • Double the batch and freeze half, future you will be grateful when you're running late and need breakfast in 20 seconds.
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