Homemade Oatmeal breakfast bars are the perfect healthier treat when your craving cinnamon rolls on the Sunday morning but want something healthier packed with oats.
(Gluten Free, Low Sugar, Dairy Free and Vegan friendly.)
Hold onto your hats lovelies, we have finger licking, dolloping frosting worthy Cinnamon Oatmeal Breakfast Bars coming your way today.
Reasons these Cinnamon Homemade Oatmeal Breakfast Bars Rock!
- gluten-free
- low-sugar
- option to being dairy-free and vegan by using vegan butter products!
I’ve been craving myself a cinnamon roll for some time now. I dream of those puffy cinnamon sugar-swirled pastries with frosting oozing down onto my fingers. Paired with a cup of warm tea, that is the epitome of a perfect Saturday morning.
The unwanted sugar rush and guilt of eating the entire pan are something I’m all too familiar with–no self-control.
These past few weeks, between the thin mint cookies, double chocolate chip cookies, and tagalong cookies,it is pretty evident that I have no self-control.
My name is Lindsay, and I have no self-control with sweet treats.
Especially when they involve perfect Homemade Oatmeal Breakfast Bars packed with cinnamon with a sweet vanilla buttercream frosting oozing down onto my fingers. That is the definition of frosting heaven.
Our Cinnamon Roll Frosting on our Oat Breakfast Bars
My mother would make this frosting growing up, and it’s easily seen as a family recipe you must master. There was no need to twist our arms when teaching my sister and me how to make it. What 10 year old doesn’t want to learn how to make frosting?
Having the option to make frosting at any time? Uhhh yeah, count me in on that.
This family frosting recipe has been around for many, many years. I felt a little guilty at first attempting to skinny-fy the recipe, but as soon as I ate a big spoonful of it the guilt quickly went away.
Spreading this heavenly frosting on top of the soft, puffy cinnamon heaven oatmeal bars reminded me of Saturday mornings when I was growing up.
Cinnamon rolls every Saturday was a tradition growing up, which subsequently became a weekend tradition after leaving the house. Without a doubt, it remains the absolutely perfect way to kick off the weekend.
Since going gluten-free, I’ve been lacking this tradition for a couple of years, but no worries now with this no yeast gluten-free cinnamon rolls.
These Cinnamon Oatmeal Breakfast Bars are a healthier, gluten-free substitute to fit perfectly into my future Saturday morning tradition.
If you are lacking a Saturday morning tradition, have no fear, Cinnamon Oatmeal Breakfast Bars are here! What do you have planned for your Saturday morning? Making these babies, of course. We’ll be breakfast buddies, because I will be making them, too!
Homemade Oatmeal Breakfast Bars Recipe (Gluten Free, Cinnamon)
Breakfast
Gluten free, diary free, low sugar, vegan
American
Yield: 10
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Ingredients:
- 2 cups oat flour
- 1 Tablespoon cinnamon
- ¼ teaspoon all spice
- 2 teaspoon baking powder
- 4 Tablespoon grass-fed butter, melted (use Earth Balance if vegan)
- 4 ounces unsweetened applesauce
- 5 Tablespoons honey (maple syrup if desired)
Vanilla Buttercream Frosting
- 3 Tablespoon grass-fed butter, softened (use Earth Balance if vegan)
- 1 teaspoon vanilla extract
- 2 Tablespoon milk or almond milk
- 2 cups powdered sugar
- 4-5 Tablespoons potato starch
Directions:
- 1. Preheat oven to 350 F.
- 2. Prepare bread pan by greasing the bottom and sides with olive oil or butter.
- 3. In a medium bowl stir together, oat flour, cinnamon, all spice and baking powder until well combined.
- 4. Add melted butter, applesauce, and honey. Stir until combined.
- 5. Add mixture to bread pan.
- 6. Bake for 15-20 minutes.
- 7. Prepare frosting, add softened butter in medium bowl.
- 8. Beat with mixer until creamy (30-45 seconds), add vanilla extract, milk, continue beating with mixer, slowly add powder sugar ½ cup at a time incorporating into butter mixture. Beat for another 2-3 minutes.
- 9. Frosting will still be a little runny, begin adding potato starch 2 Tablespoons as a time, combine into frosting, add remaining potato starch.
- 10. *If frosting is still a little runny then what you would desire add additional Tablespoon. Frosting will continue to thicken over a course of an hour.
- 11. Slice into 10 squares, frost each square with 1-2 Tablespoons.
Author: Linnie
Nutrition Information:
Calories: 261
Other nutrition information: Fat: 9 g Saturated fat: 5 g Unsaturated fat: 2 g Trans fat: 0 g Carbohydrates: 42 g Sugar: 10 g Sodium: 1.5 mg Fiber: 3 g Protein: 5 g Cholesterol: 18 mg
How much did you love this recipe?
Click a star to let me know:
(12 votes, average: 3.42 out of 5)
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Thoughts on using this recipe to make a birthday cake?
These are a huge favorite of ours in my household. I’ve personally never made them in a cake pan but I can definitely see it working as a cake. If you are going for a cinnamon flavored with vanilla frosting kind of cake (YUM) It should be delicious. They are definitely denser bars so just keep that in mind if you are going for a fluffy and airy kind of cake.
If you are just looking for a flourless cake to begin with – coming up next week I’ll be sharing a chocolate flourless cake of mine if you have a couple weeks before the birthday. 🙂
Can these be cooked in an 8×8 pan? A bread pan seems so small…
So the thickness you see in the photos is the bars being made in a bread pan. So if you make it in a 8×8 pan just be aware the thickness of the bars will vary. 🙂
I’m not sure what I did wrong but after I left it cool and tried to take it out of the pan but just crumpled. What should I try different next time?
Mmmm that is a odd result. Was it dry? Like a granola? If that’s the case it sounds like some part of the liquid in the recipe was measured wrong perhaps OR your oven perhaps is hotter than normal and baked it too high… which I don’t think that a dry granola result would occur with high temp but I guess it would be possible. Yeah – explain to me what you mean by ‘just crumbled’ and we can go from there. 🙂
It was still very moist it wasn’t hard like granola it just fell apart. Now I wish I would of taken a photo. The mix was very thick I had to use a spoon to spread it in the pan and didn’t rise at all (not sure if it was suppose to or not) I hope to get it figured out cause it does taste good.
Now it will NOT be hard like granola. If you are thinking that it would turn into a Nature Valley bar type hard granola that is definitely not the result with this recipe. They are still moist oatmeal bars and it is a dense batter and it will not rise.
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Honestly, it sounds like the recipe turned out correct BESIDES the fact it’s not holding together which I’m not really sure where that is going wrong at. I actually still make this about once a month in lieu of cinnamon rolls and when they are fresh out of the oven it is fragile but especially once they cool down you should be able to slice and pull out of the pan without issues.
Does this need to be refrigerated after icing if serving the next day?