Banana and Oat Bars
Fuel your day with the wholesome goodness of Banana and Oat Bars—an easy, one-bowl recipe packed with natural sweetness, fiber, and healthy fats! Perfect for breakfast on-the-go or as a guilt-free snack, these bars combine ripe bananas, hearty rolled oats, creamy peanut butter, and a touch of honey or maple syrup for a naturally sweet flavor profile. Enhanced with fragrant vanilla extract and ground cinnamon, these no-fuss treats can be customized with chopped nuts or dark chocolate chips for extra crunch or indulgence. Ready in under 40 minutes, this gluten-free recipe is baked to perfection, delivering chewy, golden bliss that’s ideal for meal prep. Whether stored at room temperature or chilled in the fridge, these banana oat bars are the portable, nutritious snack you've been searching for!
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Recipe Information
Ingredients
- 3 pieces (medium-sized) Ripe bananas
- 2 cups Rolled oats
- 0.5 cup Peanut butter
- 0.25 cup Honey or maple syrup
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Chopped nuts (optional)
- 0.5 cup Dark chocolate chips (optional)
Instructions
Preheat the oven to 350°F (175°C) and line an 8x8-inch (20x20 cm) baking dish with parchment paper for easy removal of the bars.
In a large mixing bowl, mash the bananas until smooth and creamy. There should be no large chunks left.
Add the peanut butter, honey or maple syrup, and vanilla extract to the mashed bananas. Mix well until all the wet ingredients are fully combined.
Stir in the rolled oats, ground cinnamon, and salt. Mix until the oats are evenly coated with the wet mixture.
If desired, fold in the chopped nuts or dark chocolate chips for added texture and flavor.
Transfer the mixture to the prepared baking dish and press it down firmly using a spatula or clean hands to create an even layer.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the top feels set.
Remove the baking dish from the oven and let it cool completely at room temperature before slicing into bars.
Once cooled, lift the parchment paper to remove the entire block from the baking dish and cut it into 12 equal bars.
Store the bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.6 g | 188% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 621 mg | 27% | |
| Total Carbohydrate | 346.5 g | 126% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 158.5 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 3762 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
