Banana Oat Breakfast Bars
Start your mornings right with these wholesome and irresistibly chewy Banana Oat Breakfast Bars! Made with simple pantry staples like ripe bananas, rolled oats, and creamy peanut butter, these nutrient-packed bars are naturally sweetened with honey or maple syrup, making them a healthier alternative to store-bought snacks. A hint of cinnamon and vanilla adds warmth, while optional mix-ins like chocolate chips or chopped nuts provide customizable flavor and texture. Ready in just 35 minutes from start to finish, these easy-to-make bars are perfect for busy mornings, meal prep, or an on-the-go energy boost. Plus, they're kid-friendly, gluten-free (if using certified gluten-free oats), and can be stored for up to a week, making them a versatile addition to your weekly snack routine!
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Recipe Information
Ingredients
- 3 large 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
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup chocolate chips (optional)
- 0.25 cup chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
In a large mixing bowl, mash the ripe bananas until smooth and creamy.
Add the peanut butter, honey or maple syrup, and vanilla extract to the mashed bananas. Stir until well combined.
In a separate bowl, combine the rolled oats, ground cinnamon, baking powder, and salt. Mix well.
Gradually add the dry ingredients to the wet ingredients, stirring until a thick batter forms.
If desired, fold in chocolate chips and/or chopped nuts for extra flavor and texture.
Transfer the batter to the prepared baking dish, spreading it out evenly with a spatula.
Bake in the preheated oven for 25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Remove the dish from the oven and let the bars cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into 12 equal-sized squares or rectangles.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 135 mg | 6% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 13.4 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 269 mg | 6% | |
*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.
