Maple Cinnamon Oatmeal Bars (Printable Version)

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

# Expert Advice:

01 -
  • They taste like warm oatmeal but you can eat them with one hand while running out the door.
  • The maple syrup gives just enough sweetness without making them feel like dessert.
  • You probably have most of these ingredients sitting in your pantry right now.
  • They actually keep you full until lunch, no mid-morning crash.
02 -
  • Let the bars cool completely before slicing or they'll fall apart. I learned this the hard way on batch number two.
  • If the batter looks a little thick, that's normal. It should be spreadable but not pourable.
  • Don't skip lining the pan with parchment. Trying to cut bars stuck to the pan is a nightmare.
03 -
  • Press the batter firmly into the pan before baking so the bars hold together when you slice them.
  • Use real maple syrup, not pancake syrup. The flavor difference is huge and worth the extra couple of dollars.
  • If you want a crispier edge, bake them for an extra 2 to 3 minutes and let them cool on a wire rack.
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