Maple Cinnamon Oatmeal Bars (Printable Version)

Wholesome bars with oats, cinnamon, and maple syrup for a chewy, flavorful bite anytime.

# Components:

→ 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)

# Method Steps:

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a large bowl, mix rolled oats, whole wheat flour, cinnamon, baking powder, and salt until evenly distributed.
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 - Fold in chopped nuts and dried fruit if using, ensuring even distribution without overmixing.
06 - Evenly spread the mixture into the prepared pan and smooth the surface.
07 - Bake for 22 to 25 minutes until edges turn golden and a toothpick inserted in the center comes out clean.
08 - Allow to cool completely in the pan, then lift out using parchment paper and cut into 12 bars.

# Expert Advice:

01 -
  • They actually keep you full until lunch without that mid-morning crash.
  • You can make a whole batch in less time than it takes to wait in line at a coffee shop.
  • The texture hits that perfect spot between chewy and soft, never crumbly or dry.
02 -
  • Let them cool completely before cutting, or they'll crumble apart. I learned this the hard way on my first batch.
  • If the batter seems dry, don't add liquid. Press it firmly into the pan and it will bake into a perfect bar.
  • Use parchment paper, not just greased pan. It's the only way to get clean edges and easy removal.
03 -
  • Press the batter firmly into the pan with damp hands to prevent sticking and ensure even baking.
  • If you want softer bars, pull them out at 22 minutes. For chewier edges, let them go the full 25.
  • Double the batch and freeze half. Future you will be very grateful.
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