Banana Oat Breakfast Bars
When mornings feel rushed or I want something nourishing and comforting to grab on the go, I turn to my Banana Oat Breakfast Bars. These are the kind of bars that make you feel like you’re indulging in dessert for breakfast, but they’re actually packed with wholesome ingredients. They’re soft, chewy, naturally sweetened, and bursting with rich banana flavor and gooey chocolate in every bite.
I started making these bars during a season when I had overripe bananas sitting on the counter far too often. One morning, I decided to transform them into something beyond the usual banana bread. I mixed oats, peanut butter, mashed bananas, and just enough chocolate chips to feel like a treat. What came out of the oven was better than I expected: a bar that was hearty enough for breakfast, yet delicious enough for dessert.
These bars have since become a weekly staple in my kitchen. Whether I’m eating them warm with a drizzle of almond butter or packing them into lunchboxes, they’re always a hit. Plus, the recipe is endlessly adaptable to what I have on hand.
Why You’ll Love This Banana Oat Breakfast Bars Recipe
These Banana Oat Breakfast Bars are the perfect combination of convenience and deliciousness. They come together in one bowl with pantry staples, and they’re naturally gluten-free if you use certified gluten-free oats. They also contain no refined sugar—the bananas and a touch of maple syrup do all the sweetening. The texture is soft and moist, with just the right amount of chew from the oats and crunch from the nuts or chocolate chips.
I love that they’re meal-prep friendly. Bake a batch on Sunday, and you’ll have grab-and-go breakfasts or snacks all week long. Plus, they freeze beautifully. The combination of oats and banana is nourishing and filling, and you can add ingredients like chia seeds, flax meal, or protein powder to make them even more nutrient-dense.
How to Make the Banana Oat Breakfast Bars
Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper for easy removal.
Step 2: In a large mixing bowl, mash 2 ripe bananas until smooth. Stir in 1/2 cup of natural peanut butter and 1/4 cup of maple syrup until fully combined.
Step 3: Add 1 and 1/2 cups of rolled oats, 1/2 teaspoon of cinnamon, 1/2 teaspoon of vanilla extract, 1/4 teaspoon of salt, and 1/4 teaspoon of baking powder. Mix everything together until well incorporated.
Step 4: Fold in 1/3 cup of dark chocolate chips and 1/4 cup of chopped walnuts or almonds if using. Spread the mixture evenly into the prepared baking dish.
Step 5: Bake for 22 to 26 minutes or until the edges are golden brown and a toothpick inserted in the center comes out mostly clean.
Step 6: Let the bars cool in the pan for at least 15 minutes before lifting them out. Slice into squares or rectangles and enjoy warm or at room temperature.
Recipe Variations and Possible Substitutions
You can easily make these bars suit your dietary preferences or what you have in your pantry. Swap the peanut butter for almond or sunflower seed butter for a nut-free version. Instead of maple syrup, honey or agave will work well. If you’re avoiding chocolate, dried fruits like cranberries, raisins, or chopped dates are fantastic additions.
Oats can be substituted with quick oats for a slightly softer texture, or a blend of oats and quinoa flakes if you’re feeling adventurous. Add-ins like shredded coconut, chia seeds, flaxseed meal, or even a scoop of protein powder can take the nutrition to the next level. For a dessert-like version, swirl in a spoonful of Nutella before baking.
Serving and Pairing Suggestions
These Banana Oat Breakfast Bars are amazing as they are, but pairing them thoughtfully can turn a quick bite into a complete and satisfying meal. I often enjoy mine with a hot mug of coffee or a frothy matcha latte when I’m easing into the day. For a more filling breakfast, pair the bars with a protein-packed Greek yogurt or a boiled egg on the side. If you’re serving them for kids, a glass of cold milk or a smoothie makes it a breakfast they won’t resist.
They also shine as an afternoon pick-me-up with a cup of tea or tucked into a lunchbox for an energy-boosting snack. Warm one up in the microwave for a few seconds and drizzle it with almond or peanut butter for an extra touch of decadence.
Storage and Reheating Tips
Once the Banana Oat Breakfast Bars have cooled completely, transfer them to an airtight container. They’ll stay fresh at room temperature for up to 3 days, or up to a week in the refrigerator. If stacking the bars, place parchment paper between layers to prevent sticking.
These bars freeze beautifully. Wrap each one individually in plastic wrap and store them in a freezer-safe bag. When you’re ready to enjoy, just pop one in the microwave for about 30 seconds or let it thaw at room temperature for 10–15 minutes.
Frequently Asked Questions
Can I use steel-cut oats instead of rolled oats?
Steel-cut oats won’t work well in this recipe because they don’t soften enough during baking. Stick with old-fashioned rolled oats or quick oats for best results.
Are these bars vegan?
Yes! As long as you use dairy-free chocolate chips and maple syrup, this recipe is completely vegan.
Can I make these nut-free?
Absolutely. Use sunflower seed butter in place of peanut butter and skip the nuts or use seeds like pumpkin or sunflower.
How ripe should my bananas be?
The riper, the better. You want bananas with lots of brown spots, as they’re sweeter and mash more easily.
Can I double the recipe?
Yes, you can double it and bake in a 9×13-inch pan. You may need to adjust the baking time slightly—add 5 to 10 extra minutes and keep an eye on the center for doneness.
Related Recipe You’ll Like
If you love these Banana Oat Breakfast Bars, you’ll definitely want to try my Peanut Butter Chocolate Chip Baked Oatmeal Cups. They offer the same delicious chewiness and wholesome ingredients, but in a portable, muffin-shaped twist. You might also enjoy my Almond Butter Date Energy Bites—no baking needed, and packed with natural sweetness.
Another great option? My Cinnamon Apple Oatmeal Bake. It’s cozy, fruity, and ideal for meal prepping just like these bars.
Don’t Forget to Save and Share This Recipe for Later
If these Banana Oat Breakfast Bars made your morning a little sweeter, don’t keep it a secret! Pin this recipe to your breakfast board on Pinterest so you can come back to it anytime. Share it with your friends, send it to someone who loves a good homemade breakfast bar, or post your creation on Instagram and tag me—I’d love to see how yours turned out. Every save and share means the world and helps others discover this simple, nourishing recipe too!
Banana Oat Breakfast Bars
These Banana Oat Breakfast Bars are the perfect make-ahead solution for busy mornings or healthy snacking. Made with overripe bananas, rolled oats, natural peanut butter, and sweetened with maple syrup, these soft and chewy bars are naturally gluten-free and vegan-friendly. Loaded with chocolate chips and optional crunchy nuts, they’re as indulgent as they are wholesome. Whether you eat them warm, chilled, or frozen for later, these bars are a reliable, kid-friendly favorite packed with whole ingredients and no refined sugars. Perfect for breakfast, snacks, or a lunchbox treat.
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup natural peanut butter
- 1/4 cup maple syrup
- 1 1/2 cups rolled oats
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/3 cup dark chocolate chips
- 1/4 cup chopped walnuts or almonds (optional)
Instructions
- Preheat oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Stir in the peanut butter and maple syrup until well combined.
- Add oats, cinnamon, vanilla extract, salt, and baking powder. Mix until fully incorporated.
- Fold in chocolate chips and chopped nuts (if using).
- Spread the mixture evenly into the prepared dish.
- Bake for 22 to 26 minutes, or until golden brown on the edges and mostly set in the center.
- Cool in the pan for 15 minutes, then lift out and slice into bars.
Notes
- Use certified gluten-free oats if needed.
- Substitute almond or sunflower seed butter for a nut-free option.
- Store in an airtight container for up to 3 days at room temp, or a week in the fridge.
- Freeze for up to 3 months wrapped individually.
- Add-ins like chia seeds, shredded coconut, or protein powder can boost nutrition.
