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Apple Cinnamon Breakfast Bars

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings

Ingredients
  

  • 2 cups rolled oats (old-fashioned; use certified gluten-free if needed)
  • 1/2 cup almond flour (or oat flour)
  • 1/4 cup ground flaxseed (adds fiber and helps bind)
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional but lovely)
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 large egg (or flax egg: 1 tbsp flax + 3 tbsp water, rested 5 minutes)
  • 1/2 cup unsweetened applesauce
  • 1/3 cup pure maple syrup (or honey)
  • 1/3 cup milk (dairy or unsweetened non-dairy)
  • 1/4 cup melted coconut oil or unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely diced apple (about 1 large; Honeycrisp, Gala, or Fuji)
  • 1/3 cup chopped walnuts or pecans (optional)
  • 2 tablespoons raisins or dried cranberries (optional)

Instructions
 

  • Prep the pan and oven: Heat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy lifting.
  • Mix dry ingredients: In a large bowl, combine oats, almond flour, ground flaxseed, cinnamon, nutmeg, baking powder, and salt. Stir to distribute the spices evenly.
  • Whisk wet ingredients: In a separate bowl, whisk the egg, applesauce, maple syrup, milk, melted coconut oil or butter, and vanilla until smooth.
  • Combine: Pour the wet mixture into the dry ingredients. Stir until just combined. The batter will be thick and scoopable.
  • Fold in add-ins: Gently fold in the diced apple, nuts, and raisins if using. Make sure the apple is evenly distributed for consistent moisture in every bite.
  • Spread and level: Transfer the batter to the lined pan. Use a spatula to press it into an even layer, reaching all corners.
  • Bake: Bake for 25–32 minutes, until the top is set, the edges are lightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool completely: Let the bars cool in the pan for 20 minutes, then lift out using the parchment. Cool fully on a rack before slicing. This helps the bars firm up.
  • Slice and serve: Cut into 9 larger bars or 12 smaller ones. Enjoy warm or at room temperature.