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Introduction
These apple cinnamon breakfast bars have their roots in the hearty baking traditions of New England, where resourceful settlers made use of abundant local ingredients like apples, oats, and maple syrup to create satisfying and nourishing treats. The warmth of cinnamon has long been prized for its ability to make simple dishes taste comforting and inviting, while the apple's natural sweetness adds a touch of nostalgic charm. Featuring a wholesome combination of whole grains, fruits, and spices, these bars are a modern twist on an enduring classic, perfect for embracing the changing seasons or enjoying a taste of home anytime.
Ingredients
• 1 1/2 cups (180g) old-fashioned rolled oats
• 1 cup (125g) whole wheat flour
• 1/2 cup (100g) brown sugar, lightly packed
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, melted
• 1/4 cup (60ml) milk
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups (300g) peeled, cored, and finely diced apples (about 2 medium apples)
• 1/4 cup (35g) chopped walnuts or pecans (optional)
Step 1:
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or grease it with non-stick cooking spray.
Step 2:
In a large mixing bowl, whisk together the old-fashioned rolled oats, whole wheat flour, brown sugar, baking powder, cinnamon, and salt.
Step 3:
In a separate bowl, whisk together the melted unsalted butter, milk, egg, and vanilla extract.
Step 4:
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced apples and chopped nuts (if using).
Step 5:
Spread the batter evenly into the prepared baking pan. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
Step 6:
Remove the pan from the oven and let cool completely on a wire rack before cutting into bars.
Q: Can I use quick oats instead of old-fashioned rolled oats?
A: While quick oats can be used in a pinch, the texture of the bars may be slightly different and less chewy. Old-fashioned rolled oats are preferred for the best texture.
Q: Can I substitute a different type of flour?
A: You can try using all-purpose flour or a gluten-free flour blend instead of whole wheat flour, but the texture and flavor may be slightly different.
Q: Can I make these bars ahead of time?
A: Yes, these bars can be made a day or two in advance and stored in an airtight container at room temperature or in the refrigerator. They're perfect for meal prepping!
• Substitute almond or oat milk for regular milk to make these bars dairy-free.
• For a gluten-free version, use certified gluten-free oats and a gluten-free flour blend.
• Use any variety of apples you prefer, such as Honeycrisp, Gala, or Granny Smith.
• Chopped dried fruit, such as raisins or cranberries, can be added for extra flavor and texture.
• Store leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Serve the apple cinnamon breakfast bars at room temperature or slightly warmed, if desired.
Store leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Prepare the dry and wet ingredients separately to ensure even mixing. Dice the apples while the oven preheats to save time.
- Use a light touch when mixing the wet and dry ingredients to avoid overmixing and tough bars.
- Spread the batter evenly in the pan for consistent baking and texture.
- Let the bars cool completely before cutting to prevent crumbling.
For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based milk. For a gluten-free option, use certified gluten-free oats and a gluten-free flour blend.
Serve these apple cinnamon breakfast bars with a cup of hot coffee, tea, or a glass of milk for a complete breakfast or mid-morning snack.
Best in the fall when apples are in season, but can be enjoyed year-round.
This recipe contains wheat, eggs, and tree nuts (if using walnuts or pecans). It can be made dairy-free by substituting the milk with a plant-based alternative.
