Description
Soft, cozy Cinnamon Oat Breakfast Squares made with rolled oats, warm cinnamon, and maple syrup. These baked oatmeal-style squares slice cleanly, meal prep beautifully, and make an easy grab-and-go breakfast or snack.
Ingredients
Rolled oats (old-fashioned): 2 1/2 cups (225 g)
Ground cinnamon: 2 teaspoons (5 g)
Baking powder: 1 teaspoon (4 g)
Fine salt: 1/4 teaspoon (1.5 g)
Large eggs: 2
Milk (dairy or unsweetened plant milk): 1 3/4 cups (420 ml)
Pure maple syrup: 1/3 cup (80 ml)
Melted butter or coconut oil: 3 tablespoons (45 g)
Vanilla extract: 1 teaspoon (5 ml)
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) pan with parchment paper.
2. In a large bowl, mix rolled oats, cinnamon, baking powder, and salt.
3. In a separate bowl, whisk eggs, milk, maple syrup, melted butter (or coconut oil), and vanilla.
4. Pour the wet mixture into the dry ingredients and stir until the oats are fully coated.
5. Transfer to the prepared pan and smooth the top evenly with a spatula.
6. Bake for 30 to 35 minutes, until edges are set and lightly golden and the center feels just firm.
7. Cool completely in the pan, then lift out using parchment and slice into squares.
Notes
For clean slices, cool fully before cutting.
Add-ins: fold in up to 1 cup (150 g) blueberries, diced apples, or chopped nuts.
Egg-free: use 2 flax eggs (2 tbsp ground flax + 5 tbsp water, rest 5 minutes).
Dairy-free: use plant milk and coconut oil.
Storage: refrigerate up to 5 days. Freeze individually wrapped squares up to 3 months. Reheat 20 to 30 seconds in the microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 7 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 45 mg