Apple Cinnamon Oatmeal Bars

Try this Apple Cinnamon Oatmeal Bars recipe, or contribute your own.

Save
Apple Cinnamon Oatmeal Bars Save
Apple Cinnamon Oatmeal Bars
Unknown

Try this Apple Cinnamon Oatmeal Bars recipe, or contribute your own.

  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 9
white meat free gluten free red meat free dairy free vegetarian pescatarian
  • Carbohydrate 3.07024648104057 g
  • Cholesterol 0.181481481113284 mg
  • Fat 6.11908852354719 g
  • Fiber 0.485824093359488 g
  • Protein 0.203236481176798 g
  • Saturated Fat 5.25903444881387 g
  • Serving Size 1 1 Serving (31g)
  • Sodium 5.00892591626075 mg
  • Sugar 2.58442238768108 g
  • Trans Fat 0.375821148445476 g
  • Calories 66 calories
not set

Step-by-step

  • Preheat oven to 350 degrees then spray an 8x8" baking pan with nonstick spray and set aside.
  • Add 1 cup oats to a food processor or blender then process until oats have turned into flour (alternatively you could use a scant cup oat flour.) Add flour to a large bowl with remaining 1-1/2 cups old fashioned oats, cinnamon, baking powder, and salt then stir with a fork to combine and set aside.
  • In another bowl, add milk, applesauce, maple syrup, coconut oil, egg, and vanilla then whisk to combine. Pour into dry ingredients then stir until just combined. Fold in grated apples then pour batter into prepared baking pan.
  • Bake for 35-40 minutes, or until the edges are golden brown and the center has set. Cool before slicing into bars then store in the refrigerator, or individually wrap bars in saran wrap and freeze.
Should the dry ingredients be processed before adding the wet components, or can everything simply be stirred together in one vessel? Understanding the exact workflow prevents structural failure in baked goods that rely on whole grains rather than heavy wheat flour. Combining a portion of the oats into a fine powder inside a food processor creates a cohesive starch matrix that holds the slices together without requiring gluten development, while leaving the remaining flakes intact preserves a desirable rustic chew. Whisking the liquid components separately—including the melted coconut oil, pure maple syrup, and grated Granny Smith apple—ensures the leavening agents and spices distribute evenly before the batter hits the 8x8-inch baking pan.

Managing Moisture and Texture

Grating raw fruit introduces significant water content into a dense baked slab, which requires careful thermal management during the 35-to-40-minute baking window at 350 degrees Fahrenheit. Pressing the shredded apple gently against a fine-mesh strainer before folding it into the batter removes excess liquid that might otherwise prevent the center from setting firmly. Selecting tart baking apples like Granny Smith provides enough natural acidity to react with the baking powder while cutting through the sweetness of the maple syrup. Allowing the baked slab to cool completely on a wire rack before attempting to slice it into nine equal portions prevents crumbling, as the starches need time to retrograde and firm up fully.

Adapting for Dietary Needs

Modifying baked oat preparations for specific dietary requirements involves understanding how liquid fats and binders interact with alternative milks. Unsweetened almond milk functions identically to dairy milk in this formulation because the structural integrity relies primarily on the egg and the gelatinized oat flour rather than dairy proteins. Swapping the coconut oil for melted unsweetened butter works without altering the ratios if you prefer a richer dairy flavor profile, though the solidifying point of coconut oil at cooler temperatures actually helps the chilled bars hold their shape better when stored in the refrigerator.

Waffles?
Brie and Parmesan Polenta?
Venison Gumbo?
Brown Sugar Berry Cobbler?
Privacy policy