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
Baked Oatmeal Cups Blueberry Oatmeal Breakfast Bars Maple Pumpkin Oatmeal Breakfast Bars Apple Cinnamon Oatmeal Breakfast Bars Mini Egg Bites High Protein Overnight Oats
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