Banana Baked Oatmeal Bars (Printable Version)

Soft, chewy banana oatmeal bars made with wholesome ingredients. Perfect grab-and-go breakfast or healthy snack that freezes beautifully for busy mornings.

# The Ingredients You'll Need:

→ Dry Ingredients

01 - 2 cups rolled oats
02 - 1/2 teaspoon salt

→ Wet Ingredients

03 - 1 1/3 cups mashed ripe banana, approximately 3 medium bananas
04 - 6 tablespoons water
05 - 3 tablespoons pure maple syrup, agave nectar, or honey
06 - 3 tablespoons coconut oil, vegetable oil, nut butter, or additional water
07 - 1 teaspoon pure vanilla extract

→ Optional Mix-Ins

08 - 1/3 cup chocolate chips, chopped nuts, dried fruit, or seeds

# Step-by-Step Instructions:

01 - Preheat oven to 350 degrees Fahrenheit. Line an 8-inch square baking pan with parchment paper or grease thoroughly.
02 - In a large mixing bowl, combine rolled oats and salt.
03 - Add mashed banana, water, maple syrup, oil, and vanilla extract to the bowl. Stir until evenly combined.
04 - Fold in optional mix-ins such as chocolate chips or nuts.
05 - Pour mixture into prepared baking pan and use a spatula to smooth the top surface. Sprinkle additional chocolate chips or nuts on top if desired.
06 - Bake for 20 minutes until set and lightly golden.
07 - Turn off oven without opening the door and allow bars to sit in closed oven for additional 5 minutes to set completely.
08 - Remove from oven, allow to cool completely, then slice into 6 to 9 bars of equal size.
09 - Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

# Additional Tips::

01 -
  • They actually taste like dessert but feel like breakfast, which means you can eat them guilt-free without the inner negotiation.
  • Made in under 30 minutes from things you probably already have, and they freeze for three months so future-you gets a reward.
  • Endlessly customizable—I've thrown in dark chocolate chips, coconut flakes, walnuts, raisins, and even a pinch of cinnamon depending on my mood.
02 -
  • If your bananas aren't very ripe, the bars will turn out dry and dense instead of chewy—this is non-negotiable, so wait for the brown spots.
  • Opening the oven before that final 5 minutes of sitting will cause them to deflate slightly, which I learned the hard way on a Wednesday morning and was grumpy about for hours.
03 -
  • Make a double batch on Sunday and freeze half the bars immediately—the psychological boost of having healthy breakfast already made is worth its weight in gold.
  • If your mixture seems too dry, add water one tablespoon at a time rather than all at once; it's easier to add liquid than to fix a soggy situation.
Return to Recipe