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Cinnamon Roll Granola Bars Recipe

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4 from 7 reviews

These Cinnamon Roll Granola Bars deliver the beloved flavors of a cinnamon roll in a healthy, chewy granola bar form. Made with oats, nuts, warm spices, and a lightly sweetened almond butter and maple syrup binder, these bars are baked to golden perfection and finished with a delicate cinnamon sugar glaze. Perfect as a wholesome snack or a sweet breakfast treat, they balance crispy edges with a chewy center.

Ingredients

Dry Ingredients

  • 2 3/4 cups (275g) old fashioned oats (not quick oats), with 3/4 cup (75g) ground into oat flour
  • 1/2 cup (60g) pecans, ground into flour
  • 1/2 cup (64g) sliced almonds
  • 2 tablespoons cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt

Wet Ingredients

  • 3/4 cup (240g) pure maple syrup
  • 3 tablespoons (48g) roasted creamy almond butter
  • 1 tablespoon (15g) vanilla extract
  • 2 teaspoons almond milk

Glaze Options

  • 3 tablespoons (24g) white powdered sugar for traditional drizzle and flavor
  • or 2 1/2 tablespoons (30g) coconut palm sugar for a healthier sugar substitute
  • 1/8 teaspoon cinnamon

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line an 8x8 inch square baking pan with parchment paper, ensuring the paper extends beyond the edges in both directions for easy removal of the bars later.
  2. Make Oat Flour: Using a food processor, process 3/4 cup (75g) of the old fashioned oats until finely ground into oat flour. Measure out exactly 1/2 cup (64g) of this flour and set aside; any extra can be used in smoothies or other recipes.
  3. Prepare Nuts and Combine Dry Ingredients: Grind the pecans finely into a flour-like consistency. In a large bowl, combine the remaining 2 cups oats, the prepared oat flour, ground pecans, sliced almonds, 2 tablespoons cinnamon, 1/2 teaspoon allspice, and 1/2 teaspoon salt. Stir thoroughly to mix all dry ingredients evenly.
  4. Cook Wet Ingredients: In a small pot over medium-low heat, combine the pure maple syrup and roasted creamy almond butter. Stir continuously until the mixture starts to simmer, then whisk for about a minute until smooth. Remove from heat and immediately whisk in the vanilla extract.
  5. Mix and Bake: Pour the warm wet mixture into the large bowl with the dry ingredients. Quickly stir to combine all components into a thick, sticky dough. Transfer the mixture to the prepared pan, cover with a large piece of parchment, and press down firmly and evenly with your hands or a spatula to ensure it fills all corners and the top is smooth. Smooth edges with fingertips to help bars hold together. Bake for 30 to 32 minutes until the edges are golden brown and the bars feel slightly firm.
  6. Cool and Cut Bars: Remove the pan from the oven and let the bars cool completely in the pan for exactly 45 minutes; this allows them to set and prevents breaking apart. Using a very sharp knife, carefully cut into 9 bars while still in the pan. Then, cool for an additional 15 minutes before lifting the bars out using the parchment paper. The bars should be crispy around edges and chewy inside once cooled.
  7. Add Glaze: For the coconut sugar glaze, warm 2 teaspoons almond milk in a small cup for about 15 seconds in the microwave, then whisk in 2 1/2 tablespoons coconut palm sugar and 1/8 teaspoon cinnamon until mixed well. Drizzle this over cooled bars; the glaze will absorb and not be visibly distinct. For the traditional powdered sugar glaze, whisk together 2 teaspoons almond milk, 3 tablespoons white powdered sugar, and 1/8 teaspoon cinnamon until smooth and lump-free, then drizzle over bars using a spoon for a white, decorative finish.

Notes

  • Use old fashioned oats, not quick oats, for the best texture and consistency.
  • Grinding pecans and oats finely helps bind the bars and improves texture.
  • Pressing the mixture evenly and firmly into the pan is essential to prevent falling apart.
  • Do not cut the bars while warm; cooling is critical to maintain structure.
  • The coconut palm sugar glaze melts into the bars, providing flavor without a visible drizzle.
  • A very sharp knife is recommended for clean cuts.
  • Store bars in an airtight container for up to 5 days at room temperature or longer if refrigerated.

Find it online: https://glowcooks.com/cinnamon-roll-granola-bars-recipe/