Baked Oatmeal Banana Bars

These banana baked oatmeal bars are my go to when I want a breakfast that is filling yet light or a snack I can feel good about. They come together with just a few ingredients, take hardly any time, and always get a nod of approval from my family. Whether you eat them warm or cold, they fit perfectly into busy mornings and long afternoons when you need a boost.

When I first started making these oatmeal bars, I was searching for something that would help my family start the day fully satisfied but not weighed down. Now we always stash a batch in the freezer for those mornings when nobody wants to wait for breakfast.

Ingredients

• Rolled oats: give structure and chew Switch to certified gluten free oats if needed and avoid quick oats for the best texture
• Salt: brings out the flavors A fine grain salt blends better and is easy to measure
• Ripe banana: not only sweetens naturally but keeps things moist For the richest taste use bananas with brown speckles all over their skin
• Water: helps combine everything and keeps the bars soft Filtered water avoids any off tastes
• Maple syrup agave or honey: adds gentle sweetness Taste your banana mash first and use less syrup if your bananas are already super sweet
• Neutral oil nut butter or more water: adds richness and binds together For an allergy friendly batch replace oil or nut butter with more water
• Pure vanilla extract: deepens the flavor Use a real extract not imitation
• Chocolate chips chopped nuts dried fruit or coconut flakes: let you change things up For best chocolate flavor use dark chocolate chips

Step by Step Instructions

Prepare the Pan:

Line an eight inch square baking pan with parchment paper or grease it well so your bars lift out easily without sticking

Mix Dry Ingredients:

Add rolled oats and salt to a large mixing bowl Stir gently to evenly distribute the salt which will help all the flavors pop

Combine Wet Ingredients:

Mash your bananas until smooth then measure out one and one third cups Pour the mashed banana into the oats along with water maple syrup or your choice of sweetener oil or nut butter and pure vanilla extract Mix very thoroughly until no dry spots remain

Fold in Add Ins:

Now gently add in chocolate chips or any extras you like Use a spatula to fold them evenly throughout the mixture being careful not to overmix

Spread and Top:

Transfer the oatmeal mixture to your prepared pan and smooth it out to reach the edges Scatter extra chocolate chips or toppings on top if using for a pretty finish

Bake and Rest:

Place your pan in an oven preheated to three hundred fifty degrees Fahrenheit Bake for twenty minutes Then leaving the oven door closed turn off the heat and allow the bars to rest in the oven for an extra five minutes This sets the bars for cleaner slicing

Cool and Slice:

After the oven rest take the pan out and let it cool all the way before slicing This keeps your bars from crumbling and makes for neat squares

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My favorite thing here is the way overripe bananas create both the flavor and the tenderness in these bars I always remember my little one sneaking chocolate chips into the bowl and giggling as she tried to blend them in without me noticing These treats bring us together every time

Storage Tips

Keep your oat bars in an airtight container in the fridge where they will stay fresh for three to four days If you want to make a big batch simply freeze the sliced bars on a tray and store them in a zip bag Once frozen you can grab one for a snack or toss into a lunchbox and it will thaw by midday

Ingredient Substitutions

For a nut free version just use more water or any neutral oil in place of nut butter If you want a vegan treat stick to maple syrup or agave Oats can be swapped for certified gluten free ones if you have allergies No bananas Try pumpkin puree with a little extra sweetness

Serving Suggestions

Serve a bar warm for a cozy winter breakfast topped with a dollop of yogurt or a drizzle of nut or seed butter Kids love them cut into snack size pieces or turned into ice cream sandwich treats for dessert I often pack them as an on the go snack for hikes and travel

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Recipe Roots

Baked oatmeal is a beloved breakfast in many American homes and dates back to early home economics cookbooks The idea was always to make use of staple grains and leftover fruit and turn them into something both nourishing and easy to share I love how this version carries the tradition forward but lets you get creative with your mix ins

Recipe FAQs

→ Can I use a different sweetener?

Yes, maple syrup, agave, honey, or stevia (per package instructions) all work well. Adjust for taste and diet.

→ Are these bars suitable for vegans?

They can be made vegan by using maple syrup or agave and omitting honey or animal-based added ingredients.

→ Can I make these bars nut-free?

Use oil or extra water instead of nut butter, and skip nuts in any add-ins to keep the bars nut-free.

→ How do I store leftovers?

Keep bars in an airtight container in the fridge for 3–4 days, or freeze for up to 2 months for longer storage.

→ Can I add other flavors or spices?

A pinch of cinnamon or nutmeg adds warmth. You can also try coconut, dried fruits, or vanilla for variety.

→ What type of oats should I use?

Rolled oats work best. For gluten-free needs, use certified gluten-free oats to avoid cross-contamination.