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Baking recipe · from the recipe book

Maple Pecan Almond Butter Oat Bars

Chewy, buttery oat bars with a toasty pecan crunch, deep almond butter flavor and a glossy maple-pecan topping.

Maple Pecan Almond Butter Oat Bars

Ingredients

  • 1 cup chopped110 gPecanschopped
  • 2½ cups200 gOld-fashioned rolled oats
  • ½ cup70 gAll-purpose flour
  • ½ cup120 gAlmond butter, no salt addedstirred well
  • ⅓ cup70 gUnsalted buttermelted
  • ⅓ cup100 gMaple syrup
  • ⅓ cup packed70 gBrown sugar
  • 1 large50 gEggsbeaten
  • 1¼ tsp5 gVanilla extract
  • ¾ tsp2 gGround cinnamon
  • ½ tsp2 gBaking soda
  • ¼ tsp2 gSalt

Steps

  1. Preheat the oven to 350°F (175°C) and line an 8-inch square pan with parchment, leaving an overhang.
  2. Spread the pecans on a small baking sheet and toast in the oven for 6 to 8 minutes until fragrant; let cool. Set aside one third of the pecans for the topping and keep the remaining two thirds for the batter.
  3. In a medium bowl, whisk the oats, flour, cinnamon, baking soda and salt.
  4. In a large bowl, whisk the almond butter, the melted butter, the brown sugar and three quarters of the maple syrup until smooth, then whisk in the egg and vanilla.
  5. Stir the oat mixture into the almond butter mixture, then fold in the two thirds of the pecans reserved for the batter.
  6. Press the dough evenly into the pan. Toss the remaining third of the pecans with the remaining quarter of the maple syrup and scatter over the top, pressing lightly.
  7. Bake for 22 to 26 minutes, until the edges are golden and a toothpick in the center comes out clean.
  8. Cool completely in the pan on a rack, about 45 minutes, then lift out by the parchment and cut into 12 bars.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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