Maple Cinnamon Oatmeal Bars (Printable)

Soft bars with oats, cinnamon, and maple syrup, perfect for a wholesome 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)
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 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine rolled oats, whole wheat flour, cinnamon, baking powder, and salt in a large bowl; stir thoroughly.
03 - Whisk maple syrup, melted butter (or coconut oil), applesauce, egg, and vanilla extract together until smooth.
04 - Pour wet ingredients into dry ingredients and fold gently until just combined.
05 - Fold in chopped nuts and dried fruit if desired.
06 - Evenly spread the mixture into the prepared pan and smooth the surface.
07 - Bake for 22 to 25 minutes, or until edges are golden and a toothpick inserted in the center comes out clean.
08 - Let bars cool completely in the pan, then lift out using parchment and slice into 12 bars.

# Expert Advice:

01 -
  • They're soft and chewy in a way that actually fills you up, not like you're eating air disguised as breakfast.
  • The maple and cinnamon combination tastes like comfort but requires almost no real skill to pull together.
  • You can grab one with your coffee and actually feel like you've eaten something real.
02 -
  • Do not skip cooling them completely in the pan—cutting them warm results in crumbly pieces that fall apart instead of bars with actual structure.
  • The texture of these bars is supposed to be chewy and substantial, not dry or cakey, so don't overbake them chasing a toothpick that comes out perfectly clean.
03 -
  • Room-temperature ingredients mix more smoothly together, so pull your egg and any dairy out of the fridge ten minutes before you start.
  • If your bars seem to be browning too fast on top, tent them loosely with foil for the last few minutes of baking.
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