Fiber-Rich Cinnamon Apple Oatmeal Bars
Soft, chewy, and naturally sweet, these Cinnamon Apple Oatmeal Bars combine wholesome oats, toasted pecans, and fresh apples for a fiber-rich, plant-based snack. Quick to make and perfect for meal prep, they’re gluten-free, dairy-free, and free from added sugars. Ideal for breakfast, an afternoon snack, or on-the-go fuel.
Equipment
- 1 baking sheet (for toasting oats and nuts)
- Parchment paper (enough to line baking sheet and pan)
- 1 8-inch square baking pan
- Food processor (with blade attachment)
- Spatula (for pressing mixture into pan)
Ingredients
- 2 cups 227 g pecan halves
- 2 cups 163 g old-fashioned rolled oats
- 1 ½ cups 234 g pitted medjool dates
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- 2 cups 227 g chopped apples (skin-on, Granny Smith preferred)
- 1 teaspoon vanilla extract optional
Instructions
- Toast the Pecans and Oats: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and spread the pecan halves and rolled oats in a single, even layer. Toast them in the preheated oven for 10–15 minutes, or until you can smell the warm, nutty aroma and the oats begin to turn golden. Stir halfway through to ensure even toasting. This step enhances flavor and brings out the natural nuttiness, adding depth to your bars.
- Prepare the Baking Pan: While the nuts and oats are toasting, line an 8-inch square baking pan with parchment paper. Leave enough overhang on at least two sides so you can easily lift the finished bars out later. This makes removing the bars simple and clean, preventing sticking or crumbling. Set the prepared pan aside for now.
- Combine Nuts, Oats, and Dates: Once the nuts and oats are toasted and cooled slightly, transfer them to a food processor. Add the pitted dates, ground cinnamon, and salt. Process the mixture using the blade attachment until it becomes coarse and crumbly. Make sure there are no large pieces remaining. This mixture will serve as the base of your bars, providing a slightly sticky texture that helps everything bind together naturally.
- Incorporate the Apples and Vanilla: Add the chopped apples to the food processor along with the vanilla extract, if using. Pulse the mixture in short bursts until there are no large apple chunks remaining. Continue processing for several minutes, stopping occasionally to scrape down the sides with a spatula. The goal is to achieve a cohesive, slightly sticky mixture where all ingredients are well combined. If the mixture feels dry or isn’t coming together, add water one tablespoon at a time (up to ¼ cup) until the mixture clumps together without being too wet.
- Transfer and Shape the Mixture: Transfer the processed mixture into the prepared baking pan. Using a wide, flat spatula, press the mixture evenly into the pan, ensuring there are no gaps or uneven spots. For a smooth finish, you can fold the excess parchment paper over the surface of the mixture and use it as a barrier while pressing down, which prevents sticking to your hands or spatula.
- Bake the Bars: Place the pan in the oven (still preheated to 350°F/175°C) and bake for approximately 20 minutes. The bars should become slightly darker in color and emit a warm, fragrant aroma. Baking intensifies the flavors, softens the apples, and helps the bars hold their shape once cooled.
- Cool and Slice: Remove the pan from the oven and allow the bars to cool for 10–15 minutes at room temperature. Once cooled slightly, lift the bars out of the pan using the parchment overhang. Place on a cutting board and slice into 10–12 equal bars using a sharp knife. For clean cuts, wipe the knife between slices or use a gentle sawing motion.
- Serve or Store: Serve immediately for a soft, fresh texture, or transfer the bars to an airtight container for storage. These bars can be kept at room temperature for a day or two, or in the refrigerator for up to a week. They make a perfect on-the-go snack, breakfast option, or midday energy boost, and their naturally sweet flavor pairs wonderfully with tea, coffee, or a glass of plant-based milk.
Notes
- Nut Substitutions: Pecans add a rich, buttery flavor, but feel free to use walnuts, almonds, or cashews depending on your preference or what’s on hand. Toasting them enhances their aroma and adds crunch.
- Oat Choices: Old-fashioned rolled oats give the bars a hearty texture, but quick-cooking oats can be used in a pinch. Ensure oats are certified gluten-free if needed.
- Date Tips: Medjool dates are soft and naturally sweet, helping bind the bars. If your dates are dry, soak them in warm water for 10–15 minutes before processing.
- Apple Selection: Granny Smith apples provide a nice tart contrast, but Fuji, Honeycrisp, or Gala work beautifully too. Keep the skin on for extra fiber and nutrients.
- Optional Ingredients: Vanilla extract enhances aroma, but you can also experiment with a pinch of nutmeg or allspice for warm, fall-inspired flavors.