Baked Oatmeal Banana Bars (Print Version)
Soft, chewy banana oatmeal bars are wholesome, freezer-friendly, and great for breakfast or snacks.
# What You’ll Need:
→ Dry Ingredients
01 - 200 g rolled oats
02 - 0.5 tsp salt
→ Wet Ingredients
03 - 330 g mashed ripe banana (about 3 medium bananas)
04 - 90 ml water
05 - 45 ml pure maple syrup, agave or honey (or stevia as per package directions)
06 - 45 ml neutral oil, nut butter, or additional water
07 - 1 tsp pure vanilla extract
→ Optional Add-Ins
08 - 30 g chocolate chips, chopped nuts, dried fruit, or coconut flakes
# How to Make It:
01 - Preheat the oven to 175°C. Line a 20 cm square baking pan with parchment paper or grease thoroughly.
02 - In a large mixing bowl, mix together the rolled oats and salt until evenly distributed.
03 - Add the mashed banana, water, sweetener of choice, neutral oil or nut butter (or extra water), and vanilla extract to the dry mixture. Stir until fully combined.
04 - If desired, gently fold in chocolate chips, chopped nuts, dried fruit, or coconut flakes.
05 - Transfer the mixture into the prepared pan. Distribute it evenly and sprinkle optional toppings over the surface if using.
06 - Bake for 20 minutes. With the oven door closed, turn off the heat and let the bars sit in the oven for an additional 5 minutes.
07 - Remove the pan from the oven and allow the oatmeal bars to cool completely before slicing into individual servings.
08 - Store leftover bars in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
# Additional Tips::
01 -
- Easy to make in one bowl with no fancy tools
- Customizable with your favorite add ins
- Naturally sweetened with banana and your choice of syrup or honey
- Freezer friendly and great for meal prep
- Made with pantry staples most kitchens always have
02 -
- High in fiber from oats and real fruit
- Dairy free and easily made vegan or nut free
- Delicious warm or cold and perfect for kids
03 -
- Always use very ripe bananas for best flavor and texture
- Let the bars cool fully before slicing for tidy results
- Double the recipe and bake in a nine by thirteen inch pan if you feed a crowd