These aren’t crispy like granola bars, but as chewy and substantial as a thick bowl of oatmeal. They might
have a bit too much sugar to be an everyday breakfast item, but they pack great for camping or backpacking
trips, and, with a glass of milk or a cup of yogurt, these breakfast bars are perfect for a breakfast on the go.
1/2 cup unsalted butter 1/2 cup pure maple syrup
1/2 cup sugar 2 eggs
1/ 2 teaspoon vanilla extract 1/2 teaspoon maple extract
1 1/4 cups flour 1 teaspoon baking soda
1 teaspoon baking powder 1/2 teaspoon salt
3 cups rolled oats 1 cup chopped walnuts
Preheat oven to 350 degrees. Lightly grease a 9x9 or equivalent size baking pan.
Melt butter and mix in maple syrup. Add sugar and stir until dissolved before beating in
the eggs one at a time. Stir in extracts and set aside.
Mix together flour, soda, baking powder and salt. Add to butter mixture and stir lightly
until mostly mixed together. Add rolled oats and walnuts and stir until completely combined.
Smooth into the prepared pan by pressing lightly with your hand—run cold water over
your hand to prevent sticking. Make sure dough is distributed evenly.
Bake for 20-30 minutes—center will spring back when bars are baked.
Cool before cutting. Store in an airtight container at room temperature. To freeze,
wrap in foil and place in ziptop freezer bags.