Eggless Apple Cinnamon Oat Bars
These cozy bars are everything you want in a grab-and-go snack — warmly spiced with cinnamon and nutmeg, studded with fresh diced apple, and just sweet enough from pure maple syrup. The secret to skipping eggs without sacrificing structure is a simple flax egg: one tablespoon of ground flaxseed stirred into water and left to gel for five minutes does the binding work beautifully. Almond butter and unsweetened applesauce add richness and moisture, so the finished bars are tender inside with golden, set edges rather than crumbly or dry. Pressing the mixture firmly into the pan before baking is the key step that keeps everything together once they're sliced — don't rush it. A batch makes 12 bars, which means you're set for the whole week whether you're packing lunches, fueling a morning, or just need something satisfying on the counter. Optional raisins add little pops of sweetness if you like that classic apple-raisin combination, but the bars are completely delicious without them. Clean ingredients, no fussy techniques, and zero trips to a specialty store — this one is a keeper.
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Learn more →Ingredients
12 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the bars
- 3 cups old-fashioned rolled oats
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ⅓ cup almond butter
- ⅓ cup pure maple syrup
- ¼ cup unsweetened applesauce
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1 ½ cups apple, peeled and finely diced (about 1 large apple)
- ¼ cup raisins (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.
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