Maple Cinnamon Oatmeal Breakfast Bars

This Maple Cinnamon Oatmeal Breakfast Bars recipe features gluten-free oats, ripe bananas, and pure maple syrup for naturally sweet, wholesome bars. Perfect for quick breakfasts, on-the-go snacks, meal prep, and kid-friendly lunches, these bars are easy to bake, freezer-friendly, and customizable with nuts, chocolate chips, or dried fruit. Ideal for healthy eating and busy mornings.

Ingredients

• 2 1/2 cups certified gluten-free old-fashioned oats, divided
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk (any type)
• 1/2 cup mashed banana (about 1 large banana)
• 1/4 cup + 2 Tablespoons pure maple syrup
• 1/4 cup melted coconut oil
• 1 egg
• 1 teaspoon vanilla extract
• 1/3 cup chopped pecan halves (optional)

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Directions

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan with nonstick spray and set aside.
2. Add 1 cup of the oats to a food processor or high-powered blender and process until finely ground into oat flour. (You may also use a scant cup of store-bought oat flour.)
3. In a large mixing bowl, whisk together the milk, mashed banana, maple syrup, melted coconut oil, egg, and vanilla. Small clumps of coconut oil are fine—they will melt during baking.
4. Stir in the remaining 1 1/2 cups oats, the homemade oat flour, cinnamon, baking powder, and salt. Fold in chopped pecans if using.
5. Pour the batter into the prepared baking pan and spread evenly.
6. Bake for 35–40 minutes, or until the edges are golden and the center is set. Check at the 25-minute mark; if the edges brown too quickly, loosely cover with foil.
7. Cool completely before slicing into bars. Store refrigerated or wrap individually and freeze.

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Tips

• Use very ripe bananas for natural sweetness and better texture.
• If your coconut oil solidifies when mixing with cold ingredients, warm the bowl slightly to loosen it.
• Line the pan with parchment for easier removal.
• Let the bars cool fully—this helps them firm up.
• For thicker bars, use a smaller baking dish and increase the bake time as needed.

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Variations and Substitutions

• Milk: Use almond, oat, soy, or dairy milk.
• Sweetener: Swap maple syrup for honey or agave.
• Add-ins: Mix in chocolate chips, dried cranberries, raisins, or chia seeds.
• Nuts: Replace pecans with walnuts, almonds, or omit for a nut-free version.
• Spices: Add nutmeg or pumpkin spice for extra warmth.

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FAQs

Can I make these bars dairy-free?
Yes—use any plant-based milk.

Can I replace the banana?
Use 1/2 cup applesauce, though the bars will be slightly less sweet.

Do they freeze well?
Yes. Wrap individually, freeze, and thaw overnight or warm briefly in the microwave.

Can I double the recipe?
Yes—bake in a 9×13-inch pan and adjust the time as needed.

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Serving Suggestions

• Serve warm with a drizzle of maple syrup.
• Pair with yogurt and fresh fruit for a full breakfast.
• Pack as a grab-and-go snack for busy mornings.
• Crumble over yogurt bowls like granola.

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Why You’ll Love This Recipe

• Simple ingredients and easy preparation.
• Naturally gluten-free and customizable.
• Perfect for meal prep and freezer-friendly.
• Soft, lightly sweet, and great for breakfast or snacks.
• Made with wholesome oats and real maple syrup.