Apple Cinnamon Oat Bars
Apple, cinnamon, gluten-free oats and almond flour make baked bars sweetened with honey and held together with egg.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Gluten-free rolled oats, apple and almond flour form the base of this recipe.
- A batch you can divide. Follow the pan size and cooling directions before cutting or serving.
- A defined yield. The card makes 2 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Loaf pan
- Baking dish
- Whisk
- Parchment paper
- Knife and cutting board
- Kitchen scale
- Measuring cups and spoons
Ingredient notes
- Measured portions. Use a kitchen scale for the gram amounts in the card, especially gluten-free rolled oats and apple.
- Flour or baking mix. This recipe specifies almond flour. Different flours and mixes absorb liquid differently; use a written substitution in the recipe notes when one is provided.
- Grains and starches. Measure gluten-free rolled oats in the form named in the card. A cooked measure is different from a dry measure.
Apple Cinnamon Oat Bars
Ingredients
Method
- Heat oven to 350°F (175°C). Line a small 5-by-5-inch baking dish or loaf pan with parchment.
- Whisk the egg, dairy-free milk and honey. Stir in the oats, almond flour, cinnamon and finely diced apple.
- Spread into the pan and bake 20–25 minutes, until set in the center and lightly golden.
- Cool before slicing into 2 portions. This version includes egg and milk to bind the original oat-bar mixture.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Keep the flour, liquid, and leavening amounts in the stated proportions. Use the pan size and doneness cues in the card rather than relying on time alone.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Allow the cooling or resting time in the method before slicing or serving. Divide the finished batch according to the stated yield.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I use a different flour or pancake mix?
The card is written for almond flour. Use an alternative only when the recipe notes give its amounts. Other flours and mixes can require different liquid or leavening.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
More recipes to try
Nutrition is calculated per serving from the measured ingredients in the recipe card. Use the serving control to scale ingredient quantities; nutrition remains per serving.
