Easy Cinnamon Roll Oatmeal Bars
These Easy Cinnamon Roll Oatmeal Bars combine a hearty rolled oat base with a buttery cinnamon sugar filling and a simple vanilla glaze on top. They bake up in under 30 minutes and taste just like your favorite cinnamon roll without any yeast or rolling required. Perfect for meal-prepped breakfasts, brunches, or an anytime snack.
Equipment
- 8x8 inch square baking pan
- Large mixing bowl
- Small mixing bowl
- Parchment paper
- Whisk
Ingredients
Oat Base
- 2 cups old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar packed, light or dark
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted and slightly cooled
- 1 large egg
- 1 teaspoon vanilla extract
Cinnamon Filling
- 1/4 cup brown sugar packed
- 2 teaspoons ground cinnamon
Vanilla Glaze
- 1 cup powdered sugar sifted
- 2 tablespoons milk or more to reach drizzle consistency
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving a slight overhang on two sides for easy removal later.
- In a large mixing bowl, combine the rolled oats, flour, brown sugar, baking powder, and salt. Stir until evenly mixed.
- Add the melted butter, egg, and vanilla extract to the dry ingredients. Stir until a soft, slightly sticky dough comes together with no dry patches remaining.
- In a small bowl, stir together the brown sugar and ground cinnamon for the filling until combined. Set aside.
- Press half of the oat dough evenly into the bottom of the prepared pan using the flat bottom of a measuring cup or your fingertips.
- Sprinkle the cinnamon sugar filling evenly over the dough layer, spreading it all the way to the edges.
- Crumble the remaining oat dough over the cinnamon filling and gently press it down to form an even top layer that covers the filling.
- Bake for 22 to 26 minutes, until the edges are set and the top is lightly golden. The center may look slightly soft but will firm up as it cools. Do not overbake.
- Remove the pan from the oven and allow the bars to cool in the pan for at least 20 minutes. Then lift out using the parchment overhang and place on a cutting board.
- Whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Add milk one teaspoon at a time if needed to reach a drizzleable consistency.
- Drizzle the glaze over the cooled bars in a back-and-forth motion. Let the glaze set for 5 minutes, then slice into 12 bars and serve.
Notes
For best results, use old-fashioned rolled oats rather than quick oats. Always let bars cool fully before slicing to prevent crumbling. Bars can be stored at room temperature in an airtight container for up to 3 days, refrigerated for up to 6 days, or frozen for up to 2 months. To add extra richness, substitute the vanilla glaze with a cream cheese glaze made by beating 2 oz softened cream cheese with the powdered sugar and milk.