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I always keep a loaf pan handy for recipes like this — banana oatmeal bars are one of my go-to snacks when bananas are on the verge of being too soft. This baked oat bars recipe turns just a few pantry staples into chewy, wholesome bars that work as an on-the-go breakfast, an afternoon pick-me-up, or a kid-approved lunchbox treat. If you love simple banana breakfast recipes, these bars are fast, budget-friendly, and forgiving.
Why you’ll love this dish
These banana oatmeal bars are quick to make, naturally sweetened, and packed with whole-grain oats — perfect when you want a healthy snack bars option without fuss. They’re versatile (add nuts or chocolate chips), portable, and soft enough that kids usually ask for seconds.
"So easy and tasty — my whole family loved these bars. Perfect for mornings when we’re rushing out the door."
How this recipe comes together
This is a straightforward mix-and-bake recipe: mash ripe bananas, stir in oats and flavorings, press the batter into a pan, and bake until golden. No eggs or flour needed, and the peanut butter is optional if you want extra richness. The texture falls between a firm cookie and a soft granola bar — chewy, satisfying, and easy to slice.
What you’ll need
2 ripe bananas, 2 cups rolled oats, 1/2 teaspoon ground cinnamon, 1/4 cup honey or maple syrup, 1/4 cup peanut butter (optional), 1/2 teaspoon vanilla extract, Pinch of salt
Substitution tips:
- Rolled oats: quick oats can work in a pinch but yield a softer, denser bar. For a gluten-free version, ensure your oats are certified gluten-free.
- Honey or maple syrup: use maple syrup to keep the bars vegan.
- Peanut butter: swap for almond butter or sunflower seed butter for an allergy-friendly option.
If you like extra banana flavor, try pairing these with a buttery slice of 3-ingredient banana bread for a banana-forward brunch.
Step-by-step instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, letting extra hang over the sides for easy removal.
- In a large bowl, mash the ripe bananas until mostly smooth with a few small lumps.
- Add the rolled oats, ground cinnamon, honey or maple syrup, peanut butter (if using), vanilla extract, and a pinch of salt. Stir until everything is evenly combined.
- Transfer the mixture into the prepared pan and press it down firmly and evenly with the back of a spoon or your hands.
- Bake for 25–30 minutes, or until the edges turn golden and the center is set.
- Let the pan cool completely on a rack, then lift out using the parchment overhang and slice into bars.
Best ways to enjoy it
Serve these bars warm with a smear of yogurt or cooled alongside a fruit salad for breakfast. They also pair well with a small green smoothie or a cup of coffee for a quick work-from-home snack. For lunchboxes, wrap individual bars in parchment — they travel nicely without crumbling.
Storage and reheating tips
- Fridge: Store cooled bars in an airtight container for up to 5 days.
- Freezer: Freeze bars in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge or on the counter for an hour.
- Reheating: Warm a bar for 10–15 seconds in the microwave or 5–7 minutes at 300°F (150°C) in the oven to revive that fresh-baked feel.
Pro chef tips
- Press firmly: Compressing the batter evenly in the pan gives a better hold and cleaner slices.
- Test for doneness: Insert a toothpick into the center; it should come out mostly clean with a few moist crumbs. Overbaking makes the bars dry.
- Add texture: Fold in 1/3 cup chopped nuts or seeds to the batter for added crunch without changing bake time.
For another easy banana recipe that uses very few ingredients, try my favorite 3-ingredient banana bread.
Creative twists
- Chocolate chip: Stir in 1/3 cup mini chocolate chips before baking.
- Fruit and nut: Add 1/4 cup raisins or dried cranberries plus 1/4 cup chopped walnuts.
- Spice it up: Increase cinnamon or add 1/4 teaspoon nutmeg for warm autumn flavors.
- Protein boost: Mix in a scoop of your favorite protein powder (start with 2 tablespoons and adjust for texture).
Helpful answers
Q: Can I make these without sweetener?
A: If your bananas are very ripe and sweet, you can reduce or omit the honey/maple syrup. Expect a milder sweetness and slightly different texture.
Q: Are these gluten-free?
A: Oats are naturally gluten-free, but contamination can occur. Use certified gluten-free rolled oats to ensure the bars are safe for a gluten-free diet.
Q: How do I make the bars vegan?
A: Use maple syrup instead of honey and ensure any optional add-ins (like chips) are vegan-friendly.
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3-ingredient banana bread
3-ingredient banana bread
Banana Oatmeal Bars
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegan, Gluten-Free (if certified oats are used)
Description
Quick and healthy baked oat bars made with ripe bananas and rolled oats, perfect for breakfast or a snack.
Ingredients
- 2 ripe bananas
- 2 cups rolled oats
- 1/2 teaspoon ground cinnamon
- 1/4 cup honey or maple syrup
- 1/4 cup peanut butter (optional)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Mash the ripe bananas in a large bowl until mostly smooth.
- Add rolled oats, cinnamon, honey or maple syrup, peanut butter (if using), vanilla extract, and salt. Stir until combined.
- Transfer and press the mixture evenly into the prepared pan.
- Bake for 25–30 minutes until edges are golden and center is set.
- Let cool completely, then lift out using the parchment and slice into bars.
Notes
These bars can be stored in an airtight container for up to 5 days in the fridge or frozen for up to 3 months. Reheat for a fresh-baked feel.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg