Description
Wholesome Banana Oatmeal Bars combine the natural sweetness of ripe bananas with hearty rolled oats, creamy nut butter, and melty chocolate chips. These easy one-bowl bars require no mixer, bake in just 20 minutes, and are perfect for meal prep, lunchboxes, or anytime you need a nutritious treat. Naturally gluten-free (with certified GF oats), dairy-free, and vegan-friendly, they’re a crowd-pleaser for the whole family!
Ingredients
Main Ingredients:
- 1½ cups mashed ripe bananas (about 3 medium bananas)
- ½ cup nut butter (almond, peanut, or cashew butter work great)
- 2 cups rolled oats (old-fashioned oats, not quick oats)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ cup pure maple syrup (not pancake syrup)
- ½ cup chocolate chips (semi-sweet or dark chocolate)
- ¼ teaspoon salt
Optional Mix-ins:
- ½ cup chopped walnuts or pecans
- ¼ cup pumpkin seeds or sunflower seeds
- ⅓ cup dried fruit (raisins, cranberries, or chopped dates)
Instructions
Preheat your oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. Lightly grease the parchment with cooking spray or a bit of coconut oil.
In a large mixing bowl, mash 3 ripe bananas with a fork or potato masher until mostly smooth (a few small lumps are fine). You should have about 1½ cups of mashed banana.
Add the nut butter, vanilla extract, and maple syrup to the mashed bananas. Stir vigorously until the mixture is well combined and creamy.
Add the rolled oats, ground cinnamon, and salt to the banana mixture. Stir everything together until the oats are fully coated and no dry patches remain.
Gently fold in the chocolate chips and any optional mix-ins (nuts, seeds, dried fruit). Reserve a tablespoon of chocolate chips if you want to sprinkle some on top for presentation.
Transfer the mixture to your prepared baking pan. Use a spatula to spread it evenly into all corners, pressing down firmly to create a compact, even layer about ¾-inch thick. Sprinkle reserved chocolate chips on top if desired.
Bake for 18–20 minutes, until the edges are golden brown and the bars look set in the center. The top should feel slightly firm to the touch but will still seem a bit soft
Remove from the oven and let the bars cool completely in the pan on a cooling rack for at least 30–45 minutes. This step is crucial—cutting too early will result in crumbly bars! Once cooled, use the parchment overhang to lift the bars out, then cut into 9–12 squares.
Notes
- Don’t skip cooling: Patience is key! Cutting warm bars will cause them to fall apart. For faster cooling, transfer to the fridge for 20 minutes.
- Customize the sweetness: If your bananas are super ripe, you can reduce the maple syrup to 2–3 tablespoons.
- Make them nut-free: Swap nut butter for sunflower seed butter or tahini for school-safe snacks.
- Prevent sticking: Use high-quality parchment paper or a well-greased pan to ensure easy removal.
- Double the batch: These freeze beautifully, so make two pans and stock your freezer for busy weeks.
- Add protein boost: Mix in 2 tablespoons of chia seeds or flax meal, or use protein-packed nut butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 215
- Sugar: 12g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg