Layered Banana Oat Bars
Indulge in the wholesome goodness of Layered Banana Oat Bars, a delightful fusion of hearty oats, ripe bananas, and a touch of cinnamon. Perfectly balanced with a crumbly oat base and sweet banana filling, these bars are topped with optional crunchy walnuts and decadent chocolate chips for added texture and flavor. With a prep time of just 20 minutes, this easy recipe comes together beautifully and is baked to golden perfection in under 30 minutes. Ideal as a grab-and-go breakfast, afternoon snack, or guilt-free dessert, these bars combine simple pantry staples with natural sweetness from ripe bananas and honey. Whether enjoyed fresh out of the oven or stored for later, these versatile bars will become a fast favorite in your recipe collection!
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1.5 cups All-purpose flour
- 0.75 cups Brown sugar
- 1 teaspoons Baking powder
- 1 teaspoons Cinnamon
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, melted
- 3 medium Ripe bananas, mashed
- 1 teaspoons Vanilla extract
- 2 tablespoons Honey
- 0.5 cups Chopped walnuts (optional)
- 0.5 cups Semisweet chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving some edges hanging over for easy removal.
In a large mixing bowl, combine the rolled oats, flour, brown sugar, baking powder, cinnamon, and salt. Stir well to distribute evenly.
Pour the melted butter into the dry ingredients and mix until the mixture resembles coarse crumbs and holds together when pinched. Set aside 1 cup of the crumb mixture for the topping.
Press the remaining crumb mixture firmly into the prepared baking pan to create an even base layer.
In a separate medium bowl, mash the bananas until smooth. Stir in the vanilla extract and honey until fully combined.
Spread the banana mixture evenly over the oat base layer in the pan.
Sprinkle the reserved crumb mixture over the banana layer, followed by the optional chopped walnuts and chocolate chips, if desired.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and firm to the touch.
Remove the pan from the oven and allow the bars to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the bars out of the pan.
Cut into 12 equal bars and serve. 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 |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 25.7 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 258 mg | 5% | |
*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.
