Introduction

Cinnamon Roll Oatmeal Bars combine the warm, comforting flavors of cinnamon rolls with the wholesome texture of oats. These bars are perfect for a quick breakfast or a sweet snack any time of day.

A stack of three oatmeal bars is shown on a white marbled surface. Each bar is rectangular with a golden-brown, crumbly texture filled with visible oats. They are topped with a smooth, light beige icing that drips slightly over the edges. The layers are distinct, with the bottom being solid and oat-filled, the middle showing the thick oat mix, and the top having the thin glaze layer. Small oat flakes are scattered around the base of the stack and a cinnamon stick lies in the corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (135g) Rolled Oats
1/2 cup (60g) All-Purpose Flour
1/4 cup (50g) Brown Sugar (base)
1/4 cup (50g) Brown Sugar (filling)
1/4 cup (57g) Melted Butter (base)
1/4 cup (57g) Softened Butter (filling)
1/4 tsp (1.5g) Salt
1 tbsp (8g) Ground Cinnamon
1/2 cup (60g) Powdered Sugar
1-2 tbsp (15-30ml) Milk
1/4 tsp (1.25ml) Vanilla Extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8×8 inch pan with parchment paper for easy removal.
Step 2: In a bowl, mix together the rolled oats, all-purpose flour, 1/4 cup brown sugar (base), melted butter, and salt until well combined.
Step 3: Press this oat mixture firmly and evenly into the bottom of the prepared pan to form the base layer.
Step 4: In another bowl, cream together the softened butter, 1/4 cup brown sugar (filling), and ground cinnamon until smooth and well blended.
Step 5: Spread the cinnamon filling evenly over the oat base. For a decorative touch, use a knife to swirl the filling gently.
Step 6: Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is set.
Step 7: While the bars are cooling, whisk together powdered sugar, milk, and vanilla extract in a small bowl to make the glaze. Add milk gradually to reach your preferred consistency.
Step 8: Drizzle the glaze over the cooled bars evenly.
Step 9: Allow the glaze to set completely before cutting the bars into 9 squares. Serve and enjoy!

Tips & Variations

For a richer flavor, try adding chopped nuts or raisins to the oat base before pressing it into the pan.
Use maple syrup instead of brown sugar for a different sweetness profile.
If you prefer a thicker glaze, reduce the milk slightly or add more powdered sugar.
These bars can be made gluten-free by using certified gluten-free oats and flour substitutes.

Storage

Store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerated, allow them to come to room temperature before serving or warm slightly. They also freeze well for up to 2 months; thaw in the refrigerator overnight before enjoying.

How to Serve

Three rectangular granola bars are stacked on a white plate, each bar showing a crumbly texture with visible oats and nuts. The top bar is coated with a light beige glaze, which drips slightly down the sides, and is decorated with thin dark chocolate drizzle lines across the surface. The oats have a mix of light brown and tan hues, with small nut pieces adding rough texture throughout the bars. Around the plate are a few scattered pecans and two cinnamon sticks, set against a white marbled surface with a blurred grey background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

Quick oats can be used, but the texture of the bars will be softer and less chewy than with rolled oats.

Is it possible to make these bars dairy-free?

Yes, substitute the butter with a dairy-free margarine or coconut oil to make the recipe dairy-free without compromising flavor.