Save I started making these bars on Sunday nights when I realized I was spending too much money on grab-and-go breakfast. The smell of cinnamon and maple filling the kitchen while I prepped for the week ahead became something I looked forward to. They're not fancy, but they're reliable. I've wrapped them in foil and tossed them in my bag more times than I can count, and they've never let me down.
I brought a pan of these to a potluck brunch once, mostly because I didn't have time to make anything else. A friend with two kids asked for the recipe before I even sat down. She texted me a week later saying her mornings were quieter now. That's when I realized these bars were more than just convenient, they were actually helping people start their days a little easier.
Ingredients
- Old-fashioned rolled oats: The backbone of these bars, they give you that hearty chew and keep everything from falling apart. Don't use instant oats, they turn mushy.
- Whole wheat flour: Adds structure and a nutty depth that white flour just can't match. If the batter feels too thick, don't panic, it's supposed to be dense.
- Ground cinnamon: This is what makes your kitchen smell like a hug. I've learned that fresh cinnamon makes a noticeable difference, so replace yours if it's been sitting in the cupboard for years.
- Baking powder: Just enough to give a slight lift without turning these into cake. They should stay dense and chewy.
- Pure maple syrup: The real stuff, not pancake syrup. It's the primary sweetener here, and the flavor comes through warm and caramel-like.
- Unsalted butter or coconut oil: Butter gives richness, coconut oil keeps them dairy-free and adds a subtle tropical note. Either works beautifully.
- Unsweetened applesauce: Keeps the bars moist without adding extra sugar or fat. I always have a jar in the pantry just for this recipe.
- Egg: Binds everything together. If you're making these vegan, a flax egg works just as well, I've tested it many times.
- Vanilla extract: A small thing that makes a big difference. It rounds out the sweetness and ties all the flavors together.
- Chopped nuts: Optional, but they add a satisfying crunch and make the bars feel more substantial. Walnuts are my go-to.
- Raisins or dried cranberries: Little pockets of sweetness that keep each bite interesting. I skip them when I'm adding chocolate chips instead.
Instructions
- Prep your pan:
- Preheat the oven to 350°F and line your 8x8-inch pan with parchment paper, letting it hang over the sides. This trick makes lifting the bars out so much easier, no wrestling with a spatula.
- Mix the dry ingredients:
- Combine the oats, flour, cinnamon, baking powder, and salt in a large bowl. I like to use my hands to make sure everything is evenly distributed.
- Whisk the wet ingredients:
- In a separate bowl, whisk together the maple syrup, melted butter, applesauce, egg, and vanilla until smooth and glossy. It should look like caramel sauce.
- Combine everything:
- Pour the wet mixture into the dry and stir until just combined. Don't overmix or the bars can turn tough.
- Fold in the extras:
- Gently stir in your nuts and dried fruit if you're using them. This is where you can get creative with what you have on hand.
- Spread and smooth:
- Press the thick batter evenly into the prepared pan. I use the back of a spoon or my fingers to smooth the top so they bake evenly.
- Bake until golden:
- Bake for 22 to 25 minutes, until the edges are golden and a toothpick comes out clean. Your kitchen will smell incredible.
- Cool and cut:
- Let the bars cool completely in the pan before lifting them out by the parchment. Cut into 12 bars and try not to eat three right away.
Save 
Save One morning I was running late and grabbed two bars, a banana, and my coffee. I ate them in the car and realized I wasn't hungry again until well past noon. That's when these stopped being just a recipe and started being part of my routine. They're simple, but they work.
How to Store and Freeze
I keep mine in an airtight container on the counter for up to five days, and they stay soft the whole time. If I know I won't finish them, I wrap them individually in foil and freeze them. They thaw in about an hour on the counter, or you can microwave one for 15 seconds. I've pulled them straight from the freezer and eaten them slightly frozen on hot summer mornings, and honestly, it's not bad.
Ways to Make Them Your Own
I've made these bars at least fifty times, and I'm always tweaking them. Sometimes I stir in a handful of dark chocolate chips, other times I add pumpkin spice instead of cinnamon. A friend of mine swirls in a spoonful of almond butter before baking, and it creates these pockets of richness. You can also press a few extra oats on top before baking for a prettier finish. The base recipe is forgiving, so don't be afraid to experiment.
Serving Suggestions and Pairings
These bars are great on their own, but I love pairing them with a dollop of Greek yogurt and some fresh berries when I have time to sit down. They also crumble beautifully over smoothie bowls. On rushed mornings, I just wrap one up with a piece of string cheese and call it breakfast.
- Serve with a hot cup of coffee or chai for a cozy start to the day.
- Pack them alongside fresh apple slices and nut butter for a balanced snack.
- Crumble over vanilla ice cream for an easy dessert that feels indulgent but isn't too heavy.
Save 
Save These bars have become one of those recipes I don't really think about anymore, I just make them. They're there when I need them, and that's exactly what a good breakfast should be.
Common Questions
- → What can I use as a vegan substitute for the egg?
A flax egg made by mixing 1 tbsp ground flaxseed with 3 tbsp water works well to bind the bars without eggs.
- → Can I add nuts or dried fruit to the bars?
Yes, chopped walnuts, pecans, raisins, or dried cranberries can be folded into the batter for extra texture and flavor.
- → How do I store these bars to keep them fresh?
Store bars in an airtight container at room temperature for up to five days, or freeze them for longer shelf life.
- → Is coconut oil a suitable butter substitute?
Yes, melted coconut oil can be used instead of butter, making the bars dairy-free without affecting texture.
- → What temperature and time are best for baking these bars?
Bake at 350°F (175°C) for 22–25 minutes, until edges turn golden and a toothpick inserted comes out clean.