These banana oatmeal bars are a simple, wholesome snack that stays moist and satisfying without refined flour or a ton of sugar. I first made a version for after-school snacks and refined the texture over several batches until the bars held together perfectly while staying tender. If you like quick healthy bakes, you might also enjoy this banana oatmeal cookie for a different take on the same flavor profile.
Why Make This Recipe
- They taste naturally sweet from ripe bananas and a touch of maple syrup, so you avoid processed sugar.
- Oats and bananas add fiber and sustained energy, making these great for breakfasts on the go or snack-time.
- The recipe is quick and forgiving — you can mix it in one bowl and bake in an 8×8 pan. I love how little cleanup this requires.
- They travel well for lunchboxes, hikes, and potlucks; I bring them to gatherings instead of pastries.
- If you want other easy snack ideas, try a contrasting healthy bite like these dark chocolate quinoa bites for a sweeter treat.
Recipe Overview
Prep time: 10 minutes.
Cook time: 20–25 minutes at 350°F (175°C).
Total time: 30–35 minutes (plus cooling).
Servings: 9–12 bars, depending on how you cut them.
Difficulty: Easy.
Method: Mash, mix, and bake in a lined 8×8-inch pan; cool completely before slicing for neat bars. For a similar "pan-bake" approach with a different base, see these cauliflower pizza bites as another example of simple pan-baked snacks.
My Experience Making This Recipe
On my third trial I swapped from quick oats to old-fashioned rolled oats and the texture improved — the bars were chewier and less cakey. I also learned that cooling fully (30–45 minutes) before slicing prevents crumbling and gives a cleaner cut.
How to Make Delicious Banana Oatmeal Bars
You’ll mash ripe bananas, whisk wet ingredients (eggs, maple syrup, vanilla), fold in oats and dry leavener (baking powder, cinnamon, salt), and press the batter into an 8×8-inch pan lined with parchment. Add-ins like a 1/2 cup of chocolate chips or chopped walnuts can be folded in at the end. Bake at 350°F (175°C) for 20–25 minutes until the center is set and edges turn light golden; cool fully before slicing into bars.
Basic tested ingredient list (yields ~9–12 bars)
- 2 cups old-fashioned rolled oats (use certified gluten-free if needed)
- 1 to 1 1/4 cups mashed ripe bananas (2–3 medium bananas)
- 2 large eggs (or 2 flax eggs for vegan)
- 1/3 cup natural peanut butter or melted coconut oil
- 1/3 cup maple syrup or honey
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp fine sea salt
- 1 tsp vanilla extract
- 1/2 cup mix-ins (optional: dark chocolate chips, chopped nuts, dried fruit)
Equipment recommendations: 8×8-inch baking pan, parchment paper, mixing bowl or food processor (if you prefer a smoother texture), rubber spatula, and a kitchen scale if you like precision.
Expert Tips for Success
- Use ripe bananas (lots of brown speckles) — they add sweetness and moisture and reduce added sugar needs. I keep a bananas-in-the-freezer stash for this.
- Prefer a chewier bar? Use old-fashioned rolled oats and slightly underbake by 1–2 minutes. For a cakier bar, use some quick oats or pulse part of the oats in a food processor.
- Line the pan with parchment leaving an overhang; this makes removal and clean slicing far easier. Chill for 15 minutes before slicing for neat bars.
- If you want a nut-free bar, swap peanut butter for sunflower seed butter and use seeds for crunch. For even mixing, warm thick nut butter 10–15 seconds in the microwave. See savory snack pairing ideas like these antipasto skewers for party platters that contrast sweet bars.
- Measure oats by weight (1 cup rolled oats ≈ 90 g) for consistent texture across batches, especially if you reduce or increase batch size.
How to Serve Delicious Banana Oatmeal Bars
- Serve warm with a smear of almond butter and a drizzle of honey for an easy breakfast.
- Pack them in lunchboxes with fresh fruit and a yogurt cup for a balanced snack. For brunch boards, pair with bold savory dishes such as spiced proteins to balance sweet and savory notes.
- For a dessert twist, top each bar with a spoonful of mashed banana and a few toasted pecans.
- Cut into bite-sized squares and offer alongside coffee for casual entertaining.
Storage and Reheating Guide
Store cooled bars in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate up to 5 days in a sealed container layered with parchment. Freeze individual bars wrapped tightly in plastic and placed in a freezer-safe bag for up to 3 months. To reheat, thaw in the fridge overnight or microwave a frozen bar 30–60 seconds, or warm in a 325°F (160°C) oven for 8–10 minutes from frozen to restore chewiness.
Recipe Variations
- Gluten-free: Use certified gluten-free rolled oats. The rest of the recipe stays the same.
- Vegan / Egg-free: Replace 2 eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 minutes). Use maple syrup instead of honey.
- Peanut-free / Nut-free: Swap nut butter for sunflower seed butter and omit nuts; check labels for cross-contact if serving allergic guests.
- Protein boost: Stir in 1/4–1/3 cup plant-based or whey protein powder; add a splash more milk if the batter tightens. Expect slightly denser bars.
Nutritional Highlights
- Fiber-rich: Oats and banana provide soluble fiber for fullness and gut health.
- Potassium and micronutrients: Bananas supply potassium and vitamin B6.
- Allergen note: Contains eggs and may contain nuts if peanut/almond butter is used; use substitutions for allergies or gluten concerns. Portion guidance: one bar (1/9 to 1/12 of pan) is a sensible snack-sized portion with roughly 180–250 kcal depending on mix-ins.
Troubleshooting Common Issues
- Bars are crumbly or fall apart: Often a sign of too little binder or underbaking. Add an extra egg or 1–2 tablespoons nut butter, press mixture firmly into pan, and bake until center is set.
- Bars are too wet in the middle: Either the bananas were very large/juicy or oven temperature was low. Bake an extra 3–6 minutes and check with a toothpick; it should come out with a few moist crumbs, not wet batter.
- Edges burn before center cooks: Your oven may run hot or the pan size is wrong. Reduce oven temp to 325°F (160°C), tent edges with foil if they brown too quickly, and bake longer for even set.
Frequently Asked Questions
Q1: Can I make these in a muffin tin instead of a pan?
A1: Yes — bake in a standard 12-muffin tin for about 15–18 minutes at 350°F (175°C). Muffins will bake faster and be more individually portable; reduce bake time and test with a toothpick for doneness.
Q2: Can I substitute applesauce for bananas?
A2: Applesauce changes the flavor and structure. You can replace half the banana with unsweetened applesauce, but full substitution may result in less banana flavor and a moister, less cohesive bar. Increase binder (add 1 egg or 1–2 tbsp nut butter) if you use mostly applesauce.
Q3: How do I keep bars from sticking when slicing?
A3: Line the pan with parchment that overhangs on two sides and let bars cool 30–45 minutes. Chill for 15 minutes in the fridge, then use a sharp knife wiped clean between cuts for tidy squares.
Q4: Can I add fresh fruit like blueberries or chopped apples?
A4: Yes — fold up to 3/4 cup blueberries or chopped apple into the batter. If using juicy fruit, gently toss it in a tablespoon of oats before folding to reduce moisture bleeding. Expect slightly longer bake time if you add extra moisture.
Conclusion
If you want a creamy peanut-butter-forward variation, check out this tested one-bowl version for inspiration: One Bowl Peanut Butter Banana Oatmeal Bars – All the Healthy Things. It offers a simple technique and flavor profile that pairs well with the tips above.
Banana Oatmeal Bars
- Total Time: 35 minutes
- Yield: 9-12 bars 1x
- Diet: Vegetarian
Description
These banana oatmeal bars are a simple, wholesome snack made without refined flour or excess sugar, perfect for breakfasts on the go or as a satisfying treat.
Ingredients
- 2 cups old-fashioned rolled oats (use certified gluten-free if needed)
- 1 to 1 1/4 cups mashed ripe bananas (2–3 medium bananas)
- 2 large eggs (or 2 flax eggs for vegan)
- 1/3 cup natural peanut butter or melted coconut oil
- 1/3 cup maple syrup or honey
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp fine sea salt
- 1 tsp vanilla extract
- 1/2 cup mix-ins (optional: dark chocolate chips, chopped nuts, dried fruit)
Instructions
- Mash ripe bananas and whisk wet ingredients (eggs, maple syrup, vanilla).
- Fold in oats and dry leavener (baking powder, cinnamon, salt).
- Press the batter into an 8×8-inch pan lined with parchment.
- Add optional mix-ins if desired.
- Bake at 350°F (175°C) for 20–25 minutes until the center is set and edges turn golden.
- Cool fully before slicing into bars.
Notes
For the best texture, cool bars completely before slicing. For a chewier bar, use old-fashioned rolled oats and slightly underbake.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 25mg