Description

Cinnamon Roll Bliss Bars are a delightful, grain-free treat combining almond and oat flours with warm cinnamon and a sweet maple syrup glaze. Perfect for a quick snack or breakfast, these bars are moist, flavorful, and topped with a simple vanilla glaze that mimics the classic cinnamon roll taste without all the fuss.

Ingredients

Dry Ingredients

1 1/2 cups almond flour
1/2 cup oat flour
1/2 cup coconut sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon baking soda

Wet Ingredients

1/4 cup coconut oil, melted
1/4 cup maple syrup
1 teaspoon vanilla extract
1/4 cup almond milk

Optional Addition

1/4 cup chopped pecans (optional)

Glaze

1/2 cup powdered sugar
1 tablespoon almond milk
1/4 teaspoon vanilla extract

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Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together almond flour, oat flour, coconut sugar, cinnamon, salt, and baking soda until evenly combined.
Add Wet Ingredients: Pour in melted coconut oil, maple syrup, vanilla extract, and almond milk to the dry mixture. Stir thoroughly until a thick, cohesive dough forms.
Optional Pecans: If using pecans, gently fold them into the dough to distribute evenly.
Press Dough into Pan: Transfer the dough into the prepared baking pan and press it down firmly and evenly to form a uniform layer.
Bake: Bake in the preheated oven for 18-20 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean, indicating it’s fully baked.
Cool Bars: Allow the bars to cool completely in the pan, ensuring they set properly and don’t crumble when cut.
Prepare Glaze: In a small bowl, whisk powdered sugar, almond milk, and vanilla extract until smooth and pourable.
Glaze and Serve: Drizzle the glaze evenly over the cooled bars, slice into 9 pieces, and enjoy.

Notes

For a nut-free version, substitute almond flour with sunflower seed flour and use a nut-free milk alternative.
You can swap coconut sugar for brown sugar if preferred.
Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Adding chopped pecans is optional but adds great texture and flavor.
Ensure the bars are completely cool before glazing to prevent the glaze from melting and sliding off.