Baked Oatmeal Bars – Apple Cinnamon

Warm, spiced, and just sweet enough, these Apple Cinnamon Baked Oatmeal Bars make mornings easy. They’re the kind of breakfast you can grab on the way out the door or enjoy with a cup of coffee when you have a minute to breathe. Think soft, chewy bars with tender apple bits, cinnamon swirls, and a cozy aroma that fills the kitchen.

They’re simple to make, easy to customize, and sturdy enough to pack for a snack later. If you like make-ahead breakfasts that feel homemade, this one fits right in.

Baked Oatmeal Bars - Apple Cinnamon

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• Rolled oats (old-fashioned) – not quick or steel-cut
• Apples – 2 medium, crisp variety like Honeycrisp, Gala, or Pink Lady
• Ground cinnamon
• Baking powder
• Salt
• Milk – dairy or unsweetened almond/oat milk
• Eggs – 2 large
• Maple syrup or brown sugar
• Melted coconut oil or butter
• Vanilla extract
• Optional add-ins: chopped walnuts or pecans, raisins, chia seeds, ground flaxseed

Method

 

1. Preheat and prep the pan. Heat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving a little overhang for easy lifting. Lightly grease the parchment.
2. Prep the apples. Core and dice two apples into small, bite-size pieces (about 1/4–1/2 inch). No need to peel unless you prefer a smoother texture.
3. Mix the dry ingredients. In a large bowl, combine 2 1/2 cups rolled oats, 1 1/2 teaspoons cinnamon, 1 teaspoon baking powder, and 1/2 teaspoon salt. Stir to distribute the spices and leavening evenly.
4. Whisk the wet ingredients. In another bowl, whisk 1 3/4 cups milk, 2 large eggs, 1/3 cup maple syrup (or packed brown sugar), 3 tablespoons melted coconut oil or butter, and 2 teaspoons vanilla.
5. Combine and fold. Pour the wet mixture into the dry mixture and stir until the oats are well coated. Fold in the diced apples. If using, add 1/3 cup chopped nuts or raisins.
6. Rest the batter. Let the mixture sit for 5 minutes so the oats hydrate slightly. This helps the bars set up nicely.
7. Fill the pan. Spread the mixture evenly in the prepared pan. If you like, sprinkle a little cinnamon sugar on top for a light crust.
8. Bake. Bake for 30–35 minutes, until the center is set and the edges are lightly golden. A toothpick should come out mostly clean with a few moist crumbs.
9. Cool and slice. Cool in the pan for at least 15–20 minutes. Use the parchment to lift the slab out, then cut into 9–12 bars.
10. Serve. Enjoy warm or at room temperature. For extra comfort, serve with a dollop of yogurt or a drizzle of warm maple syrup.

Why This Recipe Works

Rolled oats bake into a soft, sliceable bar that holds together without being dry or crumbly. Apples bring juicy sweetness and moisture, while cinnamon delivers that classic baked-apple flavor. A mix of eggs and milk binds everything and keeps the texture tender.

A little maple syrup or brown sugar balances the oats without making the bars overly sweet. Finally, a touch of baking powder gives lift so the bars don’t feel dense.

Shopping List

• Rolled oats (old-fashioned) – not quick or steel-cut
• Apples – 2 medium, crisp variety like Honeycrisp, Gala, or Pink Lady
• Ground cinnamon
• Baking powder
• Salt
• Milk – dairy or unsweetened almond/oat milk
• Eggs – 2 large
• Maple syrup or brown sugar
• Melted coconut oil or butter
• Vanilla extract
• Optional add-ins: chopped walnuts or pecans, raisins, chia seeds, ground flaxseed

How to Make It

1. Preheat and prep the pan. Heat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment, leaving a little overhang for easy lifting.

   Lightly grease the parchment.

2. Prep the apples. Core and dice two apples into small, bite-size pieces (about 1/4–1/2 inch). No need to peel unless you prefer a smoother texture.
3. Mix the dry ingredients. In a large bowl, combine 2 1/2 cups rolled oats, 1 1/2 teaspoons cinnamon, 1 teaspoon baking powder, and 1/2 teaspoon salt. Stir to distribute the spices and leavening evenly.
4. Whisk the wet ingredients. In another bowl, whisk 1 3/4 cups milk, 2 large eggs, 1/3 cup maple syrup (or packed brown sugar), 3 tablespoons melted coconut oil or butter, and 2 teaspoons vanilla.
5. Combine and fold. Pour the wet mixture into the dry mixture and stir until the oats are well coated.

   Fold in the diced apples. If using, add 1/3 cup chopped nuts or raisins.

6. Rest the batter. Let the mixture sit for 5 minutes so the oats hydrate slightly. This helps the bars set up nicely.
7. Fill the pan. Spread the mixture evenly in the prepared pan.

   If you like, sprinkle a little cinnamon sugar on top for a light crust.

8. Bake. Bake for 30–35 minutes, until the center is set and the edges are lightly golden. A toothpick should come out mostly clean with a few moist crumbs.
9. Cool and slice. Cool in the pan for at least 15–20 minutes. Use the parchment to lift the slab out, then cut into 9–12 bars.
10. Serve. Enjoy warm or at room temperature.

    For extra comfort, serve with a dollop of yogurt or a drizzle of warm maple syrup.

How to Store

• Room temperature: Keep in an airtight container for up to 2 days.
• Refrigerator: Store in a sealed container for up to 5 days. Reheat briefly in the microwave or toaster oven.
• Freezer: Wrap bars individually and freeze up to 3 months. Thaw overnight in the fridge or reheat from frozen at 300°F (150°C) for 10–12 minutes.

Benefits of This Recipe

• Make-ahead friendly: Bake once, enjoy all week.

  They’re easy to pack for school, work, or travel.

• Balanced and filling: Oats offer fiber, apples add natural sweetness, and eggs provide protein for steady energy.
• Flexible: Works with dairy or non-dairy milk, different apples, and a variety of add-ins.
• Kid- and crowd-friendly: Mild sweetness and warm cinnamon make these a safe bet for picky eaters.
• Budget-smart: Pantry staples and seasonal fruit keep costs low.

What Not to Do

• Don’t use quick oats or steel-cut oats. Quick oats can turn mushy, and steel-cut oats won’t soften enough in this recipe.
• Don’t skip the baking powder. Without it, the bars can bake up dense and heavy.
• Don’t overbake. Dry edges mean the bars will lose their soft chew. Pull them when the center is just set.
• Don’t overload with wet add-ins. Too many apples or extra liquids can make the bars soggy.
• Don’t slice too soon. Letting them cool helps them set, so the bars hold their shape.

Alternatives

• Sweeteners: Swap maple syrup with honey or brown sugar. For lower sugar, reduce the amount to 1/4 cup and add 1–2 tablespoons more milk if needed.
• Dairy-free: Use almond, oat, or soy milk and melted coconut oil.
• Egg-free: Replace each egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water, rested 5 minutes).

  Bars will be slightly softer.

• Gluten-free: Use certified gluten-free oats.
• Texture boosts: Add 2 tablespoons chia or ground flaxseed for extra fiber and structure.
• Flavor twists: Stir in a pinch of nutmeg, ginger, or cardamom. Add a handful of cranberries, dates, or dark chocolate chips.
• Apple swap: Use pears for a similar vibe, or mix in blueberries for a fruity lift.