Let Me Tell You About These Apple Oatmeal Bars…
Okay, so picture this: it's raining, the cat's perched on the windowsill (judging me), and I've got a bowl of apples that are a bit past their prime. What do I do? I make these Apple Oatmeal Bars with Crumb Topping—partly because they're the only thing my teenage son will eat that's not pizza, and partly because the smell alone is worth scrubbing the baking dish after. Actually, the first time I made these, I misread the recipe and dumped all the crumb topping into the mix. Guess what? Still delicious, just… less crumbly and more like a mysterious breakfast cake. Anyway, who needs perfection, right?
Why You'll Love This (Or At Least Tolerate It!)
I pull this recipe out when I need something easy but also, you know, looks like I tried. My family goes a bit wild for these bars because they're not sickly sweet, they travel well (lunchbox win!), and the crumb topping? Oh man, it's like edible confetti. Plus, on those mornings when I can't be fussed with pancakes, these hit the spot. The only thing that's mildly annoying is peeling the apples—does anyone else find apple peels just everywhere? But it's worth it. Seriously.
What You'll Need (& What You Can Swap)
- 2 cups rolled oats (I've used quick oats in a pinch, but steel-cut is a nope. Too chewy.)
- 1 ½ cups all-purpose flour (My gran swore by whole wheat. Honestly, it's fine—use whatever’s handy.)
- 1 cup packed light brown sugar (If I'm out, coconut sugar works, but it tastes a bit earthier.)
- 1 teaspoon cinnamon (Sometimes I double it. Don’t tell anyone.)
- ½ teaspoon salt (I just eyeball it, oops.)
- ¾ cup unsalted butter, melted (You can use coconut oil if you must, but butter is better.)
- 2 cups peeled and diced apples (That’s like 2-3 medium apples; Granny Smith's are sharp, Fuji's are sweeter.)
- ⅓ cup granulated sugar (Or skip it if your apples are sweet enough.)
- 1 tablespoon lemon juice (I sometimes forget this. It’s not a disaster!)
- 1 tablespoon cornstarch (Or swap in flour if you really don't have it.)
- Optional: ½ cup chopped walnuts or pecans (My son claims nuts ruin everything; I disagree.)
How I Throw These Together (With a Few Sidesteps)
- Preheat your oven to 350°F (that’s 175°C for the metric folks) and line an 8x8 inch pan with parchment. Or just grease it. I always forget the parchment and it’s…fine. Usually.
- In a biggish bowl, mix together the oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until it clumps up. This is where I usually sneak a taste (quality control, right?).
- Scoop out about 1 ½ cups of this mix and set it aside for your topping. Press the rest into the bottom of your pan—fingers work best, honestly.
- For the filling: in another bowl, toss your apples, granulated sugar, lemon juice, and cornstarch. Give it a stir. Don’t worry if it gets a bit goopy—that’s just the cornstarch doing its thing.
- Spread the apple mixture over the crust. If you’re adding nuts, now’s the time to sprinkle them on. (Or not. Live your life.)
- Crumble the reserved oat mixture on top. It never looks perfect. That’s totally okay.
- Bake for about 40-45 minutes. It should be golden and the apples should bubble a bit at the edges. (If your oven runs hot, maybe check at 35 minutes—learned that the hard way…)
- Let it cool in the pan. If you try to cut them too soon, they’ll fall apart. Speaking from experience here.
What I’ve Learned the Hard Way (Notes)
- I once tried using all coconut oil. The bars tasted faintly tropical and were, uh, crumbly to the point of chaos. Butter just works better for me.
- Don’t skip the cornstarch; otherwise the filling runs out the sides. Unless you like that, which, fair enough.
- Actually, I find these taste even better the second day—if they survive that long.
- If you use really juicy apples, maybe cut back on the sugar a bit. Or don’t. I’m not the sugar police.
Variations I’ve Tried—And a Flop
- Tossed some dried cranberries in with the apples. Tart and fun!
- Once, I tried swapping the apples for pears—nice, but not quite as punchy.
- Used half almond flour once. It’s okay, just a bit softer and slightly nutty. Not bad.
- Attempted a gluten-free version with oat flour; it was a bit like eating sand. Maybe someone else can crack that puzzle?
What If I Don’t Have the Right Equipment?
All you really need is a baking dish and a couple bowls. I do use a pastry cutter for the topping sometimes, but honestly, a good old fork (or your hands) works fine. And if you don’t have parchment, just grease the pan like mad. It’ll be all right, promise.
How Do You Store These? (If You Actually Have Leftovers…)
In theory, airtight container, fridge, lasts 3-4 days. In reality? They’ve never made it past the second morning in my house. But if you’re more restrained, just cover them up and keep them cool. Or freeze 'em, though I've only ever done this once on accident (long story…)
How We Like to Serve 'Em
Morning coffee, afternoon snack, or with a scoop of cinnamon ice cream if I’m feeling dangerously decadent. On Sundays, I’ll sometimes pack one in my bag for a little treat after the supermarket run. Cake for breakfast is a vibe, right?
Pro Tips (Learned the Hard Way)
- I once tried to slice them while still warm. Regret. Goo everywhere. Let them cool, even if you’re impatient like me.
- Mix the crust by hand for best results. I used a mixer once—everything got too sandy. So hands win out (messy, but worth it).
- If your apples are a bit bland, a little extra lemon juice perks them up.
Questions Folks Have Actually Asked Me
- Can I use instant oats? You can, but they get mushier. Not bad, just not as chewy.
- How do I make this vegan? Swap in coconut oil or vegan butter. The texture changes a bit, but it’s still good—just don’t expect the same buttery taste.
- Can I double the recipe? Oh, absolutely. Use a 9x13 pan, add a few extra minutes to the bake time. (But maybe don’t triple it, unless you’re feeding a rugby team.)
- Is there a way to make the topping crunchier? Try adding a handful of chopped nuts, or a bit of coarse sugar on top right before baking. That’s what I do when I’m feeling fancy.
- What apples are best? I like a mix! Granny Smith for tang, Honeycrisp for sweetness. But honestly, use what’s looking sad in the fruit bowl.
- Do you have a favorite baking resource? Yeah! I love checking Sally's Baking Addiction for inspiration. If you want a deeper dive into oat bars, check King Arthur Baking—they really know their stuff.
Oh, and by the way, if you’re wondering if these bars pair well with a mug of strong black tea on a chilly afternoon, the answer is a resounding yes. Or maybe that’s just me being British about it. Either way, give it a try!
Ingredients
- 2 cups old-fashioned rolled oats
- 1 ¼ cups all-purpose flour
- ¾ cup light brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup unsalted butter, melted
- 2 medium apples, peeled, cored, and diced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Instructions
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1Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
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2In a large bowl, combine oats, flour, brown sugar, cinnamon, and salt. Stir in melted butter until the mixture is crumbly.
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3Press about two-thirds of the oat mixture firmly into the bottom of the prepared pan to form the base.
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4In a separate bowl, toss diced apples with granulated sugar and lemon juice. Spread the apple mixture evenly over the oat base.
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5Sprinkle the remaining oat mixture over the apples to create the crumb topping.
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6Bake for 35 minutes or until the topping is golden brown and the apples are tender. Cool completely before cutting into bars.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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