Apple Cinnamon Oat Breakfast Bars
These Apple Cinnamon Oat Breakfast Bars are wholesome, hearty, and naturally sweet—a perfect grab-and-go breakfast packed with warm cinnamon and fresh apples.
Servings: 8 servings
Ingredients
- 2 cups rolled oats
- 1 cup unsweetened applesauce
- 1/2 cup honey or maple syrup
- 1/2 cup almond butter or peanut butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped apples
- 1/2 cup chopped walnuts or pecans
- 1/2 teaspoon vanilla extract
Instructions
- Set your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal later.
- In a large mixing bowl, whisk together the applesauce, honey (or maple syrup), almond butter (or peanut butter), and vanilla extract until smooth and well combined.
- Add the rolled oats, ground cinnamon, and salt to the wet mixture. Stir gently until the oats are fully coated and the mixture is thick.
- Gently fold in the chopped apples and chopped walnuts or pecans. Distribute them evenly to ensure every bar has balanced texture and flavor.
- Pour the mixture into your prepared baking pan. Use a spatula or the back of a spoon to press the mixture firmly and evenly into the pan.
- Bake for 25-30 minutes, or until the edges are golden and the center is set. Remove from the oven and let cool completely in the pan before slicing into bars.
Equipment
- Mixing Bowl
- Baking pan (8x8 inch)
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Knife and cutting board
- Parchment Paper
- Oven
Notes
- Press the mixture firmly into the pan to prevent crumbling after baking.
- Use crisp apples like Gala or Fuji and pat dry to avoid soggy bars.
- Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For nut-free version, substitute almond butter with sunflower seed butter or tahini.
- To make vegan, use maple syrup instead of honey.