Cinnamon Nut Bars (Chewy Walnut Bliss)

Ever wish your afternoon pick‑me‑up could taste like a bakery treat and still feel a little wholesome? These Cinnamon Nut Bars deliver: warm spice, honeyed sweetness, and a satisfying walnut crunch in every bite. Our focus keyword is Cinnamon Nut Bars, and we’ll show you how a quick batter, real cinnamon, and a simple honey‑vanilla icing create a chewy bar that slices clean and stores beautifully.

The surprising part? A blend of whole wheat flour, applesauce, and oil keeps the crumb tender without dryness, while chopped walnuts add texture and natural richness. If you love snack bars, coffee‑time bakes, or holiday cookie‑tray gems, this easy traybake will become your new go‑to.

Ingredients

Ingredient	Amount/Quantity
Whole wheat flour	1/2 cup
All-purpose flour	1/2 cup
Granulated sugar	1/2 cup
Ground cinnamon (freshly opened for peak aroma)	1-1/2 teaspoons
Baking powder	1-1/4 teaspoons
Baking soda	1/4 teaspoon
Large egg, room temperature, beaten	1
Canola oil	1/3 cup
Unsweetened applesauce	1/4 cup
Honey (flowable, mild)	1/4 cup
Walnuts, chopped (toasted if desired)	1 cup
Confectioners’ sugar (icing)	1 cup
Butter, melted (icing)	2 tablespoons
Vanilla extract (icing)	1 teaspoon
Water (icing)	1 tablespoon
Honey (icing)	2 tablespoons

Timing

• Prep Time: 10 minutes
• Bake Time: 15–20 minutes
• Total Time: 25–30 minutes (quicker than most bar cookies, which often run 35+ minutes)

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Preheat the oven to 350°F (175°C). Lightly coat a 13×9‑inch baking pan with cooking spray (or line with parchment with overhang for easy lifting). Tip: A light spray on the parchment helps the bars release cleanly.

Step 2: Whisk the dry ingredients

In a large bowl, whisk the whole wheat flour, all‑purpose flour, sugar, cinnamon, baking powder, and baking soda until evenly combined. Tip: Whisking aerates and disperses leavening so you get an even rise and tender crumb.

Step 3: Mix the wet ingredients

In a separate bowl, whisk the egg, canola oil, applesauce, and honey until smooth and glossy. Tip: Room‑temperature egg mixes more evenly and helps the batter emulsify.

Step 4: Bring the batter together

Pour the wet mixture into the dry. Stir with a spatula just until moistened—no dry pockets, but a slightly lumpy batter is fine. Overmixing develops gluten and can toughen bars. Tip: Use gentle folding strokes to preserve tenderness.

Step 5: Fold in the walnuts

Add the chopped walnuts and fold until evenly distributed. For deeper flavor, toast walnuts 6–8 minutes at 350°F (175°C) beforehand and cool; this amplifies nutty aromas without extra ingredients.

Step 6: Pan and bake

Spread the batter into the prepared 13×9‑inch pan in an even layer. Bake 15–20 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. Tip: Rotate the pan at the 12‑minute mark for even baking.

Step 7: Make the honey‑vanilla icing

While the bars bake (or as soon as they come out), whisk confectioners’ sugar, melted butter, vanilla, water, and honey until smooth and pourable. Adjust with a teaspoon of water or sugar to reach a thick‑drizzle consistency.

Step 8: Ice while warm and cool to set

Spread the icing over the warm bars so it melts slightly and sets with a glossy finish. Cool completely in the pan for clean slices, then cut into bars. Tip: For ultra‑neat edges, chill 20 minutes before slicing with a sharp chef’s knife.

Nutritional Information

Exact values vary by brands and slice size. Here’s a typical per‑bar snapshot if you cut 24 bars (guidance only):

• Calories: ~170–210 kcal
• Protein: ~2–3 g
• Carbohydrates: ~22–28 g (Sugars: ~14–18 g)
• Fat: ~8–11 g (Saturated: ~2–3 g)
• Fiber: ~1–2 g
• Sodium: ~60–120 mg
  Notes: Walnuts contribute plant‑based fats and a touch of protein, while whole wheat flour adds fiber. Use unsweetened applesauce to keep added sugars in check.

Healthier Alternatives

• Swap flour blend: Replace up to 100% of all‑purpose flour with whole wheat pastry flour for more fiber and a tender bite.
• Reduce added sugar: Cut granulated sugar to 1/3 cup and lean on honey’s flavor; the icing can also be halved or drizzled lightly.
• Heart‑smart oils: Use avocado or light olive oil in place of canola if preferred; flavor stays neutral.
• Dairy‑free icing: Swap butter with melted coconut oil; expect a slightly firmer set as it cools.
• Gluten‑free option: Use a 1:1 gluten‑free baking blend; let the batter rest 10 minutes to hydrate before baking.

Serving Suggestions

• Coffee‑shop moment: Serve warm bars with a cappuccino or chai—cinnamon and honey love creamy drinks.
• Dessert plate: Dust with a whisper of cinnamon and add a dollop of Greek yogurt or lightly sweetened whipped cream.
• Snack boxes: Pack into lunchboxes with apple slices and a small wedge of sharp cheddar for sweet‑savory balance.
• Holiday tray: Cut into bite‑size squares and finish with a drizzle of extra honey and a sprinkle of flaky salt.

Common Mistakes to Avoid

• Overmixing the batter: Tough texture. Solution: Stir just until combined; a few lumps are okay.
• Skipping room temperature egg: Can cause uneven mixing. Solution: Submerge the egg (in shell) in warm water for 5 minutes before cracking.
• Uneven spreading: Leads to thin edges and underbaked centers. Solution: Use an offset spatula to level the batter.
• Overbaking: Dry bars. Solution: Start checking at 15 minutes; pull when a toothpick shows a few moist crumbs.
• Cutting while hot: Icing smears. Solution: Cool completely—or chill briefly—before slicing.

Storing Tips

• Room temperature: Store in an airtight container for up to 3 days; place parchment between layers to protect the icing.
• Refrigerate: Up to 1 week; let bars come to room temp for best texture.
• Freeze: Wrap bars individually, then place in a freezer bag for up to 2 months. Thaw at room temp; refresh 5 minutes in a 300°F (150°C) oven to revive the crumb.
• Make‑ahead: Bake and cool bars, freeze un‑iced, then ice the day you plan to serve for the freshest finish.

Conclusion

Cinnamon Nut Bars hit the sweet spot between cozy spice and satisfying crunch. With pantry staples, one bowl for wet and one for dry, and a quick bake, you’ll have chewy, honey‑glazed squares in under 30 minutes. The blend of cinnamon, walnuts, and a tender crumb makes these Cinnamon Nut Bars perfect for coffee breaks, bake sales, or holiday platters. Try the recipe, rate it, and share your twist—orange zest, extra spice, or toasted nuts. Your feedback helps fellow bakers discover their ideal bar.

FAQs

Q1. Can I substitute a different nut for the walnuts?

Yes—pecans are the closest swap for flavor and texture. Almonds also work, but chop them finely for easier slicing.

Q2. How do I make thicker, bakery‑style bars?

Use a smaller pan (like 11×7 inches) and extend the bake time a few minutes. Check doneness early and often; pull when a toothpick shows a few moist crumbs.

Q3. Can I reduce the sweetness without losing moisture?

Yes—drop the granulated sugar to 1/3 cup and keep the honey and applesauce as written. These add moisture and flavor so the bars stay tender.

Q4. Will coconut sugar or maple syrup work?

Coconut sugar can replace granulated sugar 1:1. For liquid sweeteners, keep the 1/4 cup honey and avoid adding more liquid; too much can make bars dense.

Q5. How can I keep the icing from being too runny?

Start with the listed amounts, then add water a teaspoon at a time until thick‑drizzle consistency. If it over‑thins, whisk in more confectioners’ sugar.