Banana Oatmeal Bars

Banana oatmeal bars with a golden edge and a soft, chewy center, baked until set and sliced cleanly. Made with mashed ripe bananas, rolled oats, peanut butter, and optional chocolate chips for a hearty no-sugar-style breakfast bar.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 12 servings

Course: Breakfast, Snack

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

Banana Oatmeal Bars

3 ripe bananas Use very ripe bananas for natural sweetness and easy mashing.
2 cup rolled oats Use gluten-free rolled oats if you need gluten free oat bars.
0.25 cup honey or maple syrup Swap honey for maple syrup as desired.
0.33 cup peanut butter or almond butter Choose creamy for smoother binding.
1 tsp vanilla extract
1 tsp cinnamon
0.25 tsp salt
0.5 cup chocolate chips, raisins, or chopped nuts Optional mix-in for texture; keep it to this amount for best bar structure.

Equipment

1 sheet pan

Method

Prep the pan

Preheat the oven to 350°F and line an 8x8 or 9x13 pan with parchment paper, ensuring the paper overhangs for easy lifting.

Mix the banana-oat base

Mash the ripe bananas until completely smooth in a large bowl so the bars bind well.
Add the rolled oats, honey, peanut butter, vanilla, cinnamon, and salt and mix until fully combined.

Add mix-ins and bake

Fold in the chocolate chips or add-ins if using so they’re evenly distributed through the batter.
Press the mixture evenly into the pan and smooth the top for a flat, even bake surface.
Bake for 22–25 minutes at 350°F until the edges are golden and the center is set, then remove to cool.
Cool completely before cutting into bars so the center holds together and slices cleanly.

Notes

For the cleanest bars, press the mixture firmly into the pan (a flat-bottomed spatula helps) and cool fully before slicing. Store airtight in the fridge for up to 5 days; freeze up to 2 months. For a dietary swap, use gluten-free rolled oats to keep them gluten free.