Maple Cinnamon Oatmeal Bars (Printable)

Chewy bars with wholesome oats, cinnamon warmth, and sweet maple for a nutritious breakfast or snack.

# What You Need:

→ 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 option)
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 Make It:

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

# Expert Tips:

01 -
  • They taste indulgent but actually fuel your body with whole grains and natural sweetness.
  • Once you make them, you'll stop buying overpriced breakfast bars at the store.
  • The texture is chewy in the best way—dense enough to feel substantial, tender enough to break apart easily.
02 -
  • Don't skip the cooling step—I learned this the hard way by trying to cut them warm and ending up with crumbly sadness instead of perfect bars.
  • The difference between slightly underbaked and perfectly baked is thirty seconds, so watch them closely toward the end of baking.
  • These are forgiving with mix-ins—I've added pumpkin seeds, sunflower seeds, shredded coconut, and even a handful of dark chocolate chips, and they all work beautifully.
03 -
  • Room temperature maple syrup pours and incorporates more smoothly than cold syrup, saving you stirring frustration.
  • If your batter looks too thick, it probably isn't—it should be a thick batter, not a loose one, so resist the urge to add more wet ingredients.
  • A small offset spatula is worth its weight in gold for getting the batter into corners and smoothing the top evenly.
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