Go Back

Banana Oatmeal Bars

banana oatmeal bars are chewy, golden baked breakfast bars with a soft center and a lightly crisp top, made with ripe mashed bananas and rolled oats. Bake until the edges turn golden and the center is set, then cool completely for clean, dense rectangles.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Banana oat base
  • 3 ripe bananas Mash until completely smooth for a uniform, soft center.
  • 2 cup rolled oats Use rolled oats for the dense, chewy texture.
  • 3 tbsp honey or maple syrup Choose honey or maple syrup for sweetness.
  • 0.25 cup almond butter or peanut butter Stir in until smooth and thickened.
  • 1 tsp vanilla extract Adds warmth to the flavor.
  • 1 tsp cinnamon Season the bars throughout.
  • 0.25 tsp salt Balances sweetness.
  • 0.5 cup chocolate chips, dried cranberries, or raisins Optional mix-ins; fold in after the oats.

Equipment

  • 1 sheet pan

Method
 

Prepare the pan and preheat
  1. Preheat oven to 350°F and line an 8x8 pan with parchment paper, leaving overhang for easy lifting.
Mash and mix
  1. Mash ripe bananas until completely smooth.
  2. Stir in almond butter, honey or maple syrup, vanilla extract, cinnamon, and salt until the mixture looks glossy and uniform.
  3. Fold in rolled oats until fully combined.
  4. Fold in chocolate chips, dried cranberries, or raisins until evenly distributed.
Bake
  1. Press the mixture firmly and evenly into the prepared pan so the bars hold together.
  2. Bake for 22–25 minutes, until golden at the edges and set in the center.
Cool and slice
  1. Cool completely before slicing into bars for the cleanest rectangles.
  2. Refrigerate for cleaner cuts before serving or storing.

Notes

For the best texture, press the mixture very firmly into the pan so the center sets up without crumbling. Store bars in the refrigerator for up to 5 days; freeze up to 2 months (wrap tightly to prevent drying) and thaw in the fridge overnight. For a gluten-free option, use certified gluten-free rolled oats so the bars remain gluten-free.