Ingredients:
- Oats: 2 ½ cups old-fashioned rolled oats (use certified gluten-free if needed)
- Nuts (Optional): 1/3 cup chopped nuts (pecans, walnuts, almonds)
- Cinnamon: 1 teaspoon ground cinnamon
- Baking Powder: ½ teaspoon baking powder
- Salt: ¼ teaspoon salt
- Milk: 1 cup milk (dairy or your favorite non-dairy alternative)
- Banana: 1 large ripe banana, mashed
- Maple Syrup: ¼ cup + 2 tablespoons pure maple syrup
- Coconut Oil: ¼ cup melted coconut oil (or substitute with neutral-flavored oil)
- Egg: 1 large egg
- Vanilla Extract: 1 teaspoon vanilla extract
Instructions:
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan or line it with parchment paper.
- Combine dry ingredients: In a large bowl, whisk together the oats, nuts (if using), cinnamon, baking powder, and salt.
- Mix wet ingredients: In a separate bowl, whisk together the milk, mashed banana, maple syrup, coconut oil, egg, and vanilla extract.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix.
- Bake: Pour the batter into the prepared baking dish and spread it out evenly. Bake for 25-30 minutes, or until the edges are golden brown and the center is set. A toothpick inserted into the middle should come out with a few moist crumbs.
- Cool and cut: Allow the bars to cool completely in the pan before slicing and serving.
Tips & Customizations:
- Nut-free: Skip the nuts if you’d like.
- Add-ins: Consider adding ½ cup of dried fruit like cranberries, raisins, or chopped dates. You can also add chocolate chips for extra sweetness
- Sweetness: Adjust the maple syrup amount to your preferred level of sweetness.
- Make-Ahead: These bars store well in an airtight container at room temperature for 3-4 days. They also freeze beautifully!
Enjoy! These maple cinnamon oatmeal breakfast bars are a delicious and healthy on-the-go breakfast or snack option.
