Maple Cinnamon Oatmeal Bars (Printable)

Soft, chewy bars made with oats, cinnamon, and maple syrup for a wholesome snack or breakfast.

# What You'll 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)

# Directions:

01 - Set the oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, thoroughly mix rolled oats, whole wheat flour, cinnamon, baking powder, and salt.
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 mixture into the dry ingredients and stir until just combined without overmixing.
05 - Gently 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 until edges are golden and a toothpick inserted in the center comes out clean.
07 - Let the bars cool completely in the pan, then lift them out using the parchment paper and cut into 12 portions.

# Expert Hints:

01 -
  • They're sturdy enough to eat with one hand while actually getting out the door, but not so dense you feel like you're chewing cardboard.
  • The maple syrup keeps them genuinely moist and chewy for days—no dry, crumbly disappointment by Wednesday.
  • You feel like you're eating something nourishing, not just rationalizing a dessert disguised as breakfast.
02 -
  • If your bars come out crumbly, your wet ingredients weren't fully combined before mixing—it happens, and next time take an extra few seconds with that whisk to emulsify everything properly.
  • The cooling step is non-negotiable; cutting them warm makes them fall apart, and I learned this the hard way by trying to be impatient.
  • Maple syrup's consistency means these bars stay moist longer than you'd expect, but store them in an airtight container or they'll dry out by day four.
03 -
  • Toast your oats in a dry skillet for two minutes before mixing if you want a deeper, nuttier flavor—it's not essential, but it's the kind of small thing that makes people ask what's different about your version.
  • Weighing your ingredients on a scale instead of using measuring cups gives you more consistent results, especially with the flour which compacts easily.
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