Soft-Baked Cinnamon Oatmeal Squares

Made from wholesome, natural ingredients, these soft, cinnamon-y oatmeal bars are great for both kids and adults. They are perfect for breakfast, school lunch, or a healthy snack.

This recipe is inspired by Nature Valley’s soft-baked oatmeal bars. My family really likes those bars, but I wanted to try making the oatmeal bars myself so that I could the control the amount of sugar in them, plus so that I could make sure I knew what all the ingredients were.

This recipe has been a big success with my kids. My oldest child is a really picky eater, so I’m always super happy when I find something nutritious that he actually wants to eat. These oatmeal bars work for him. In fact, I made these bars this morning, and when my son got home from school, he ate 5 oatmeal bars. Yeah, I think he likes them.

I’m always trying recipes that are healthy and that my kids will actually eat. Here are some of our favorites:

ALLERGIES? This recipe calls for peanut butter, but it’s totally optional. I’ve made these oatmeal bars with and without peanut butter. I prefer them with the peanut butter because it gives the bars a slightly chewier texture, but you can totally leave the peanut butter out if you have a nut allergy. Or if you just don’t like peanut butter.

If you need to avoid eggs or dairy, you should try these chewy vegan granola bars.

Soft-Baked Cinnamon Oatmeal Squares

  • Servings: 24
  • Difficulty: Easy
  • Print

3 C rolled oats
2 C whole wheat flour
3/4 C brown sugar
1 Tbsp cinnamon
1 tsp baking powder
1/2 tsp salt
1 C milk
2 eggs
1/4 C peanut butter (optional)
2 tsp vanilla

  1. Preheat the oven to 350F.
  2. Prepare a 9×13 baking dish with cooking spray.
  3. In a large bowl, combine the oats, flour, brown sugar, cinnamon, baking powder and salt, and mix until well combined.
  4. Add the milk, eggs, peanut butter, and vanilla to the flour mixture and mix until everything is well incorporated.
  5. Spread the oat mixture in the 9×13 baking dish.
  6. Bake for 22-24 minutes.

ENJOY!

This recipe was adapted from here.

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