Maple Cinnamon Oatmeal Bars (Printable Version)

Wholesome oat bars flavored with cinnamon and maple syrup, perfect for a nutritious and portable bite.

# 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 Steps:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing an overhang to lift bars out easily.
02 - In a large bowl, mix rolled oats, whole wheat flour, ground cinnamon, baking powder, and salt until well incorporated.
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, avoiding overmixing.
05 - Carefully fold in chopped nuts and dried fruit, if using.
06 - Spread batter evenly into the prepared pan, smoothing the surface with a spatula.
07 - Bake for 22 to 25 minutes until edges are golden and a toothpick inserted in the center comes out clean.
08 - Allow bars to cool completely in the pan. Lift out using parchment paper overhang and cut into 12 bars.

# Expert Advice:

01 -
  • They're ready in under an hour and taste like you spent all morning on them.
  • No mixer needed, no fussy techniques—just two bowls and honest ingredients.
  • Soft and chewy enough to satisfy cravings, wholesome enough to feel good about grabbing one before work.
02 -
  • Don't skip the cooling step—cutting warm bars will turn them to crumbs, but giving them time in the pan sets everything together perfectly.
  • If your bars come out too cakey, you probably overmixed the batter; next time, fold the wet into the dry with just a few gentle strokes.
03 -
  • Don't use instant oats or the bars will turn mushy—old-fashioned rolled oats hold their structure and texture.
  • A flick of sea salt sprinkled on top before baking adds a subtle contrast that makes the maple taste brighter.
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