Banana Bread Oatmeal Bars: Healthy Breakfast on the Go
Prep Time: 15 minutes | Bake Time: 35 minutes | Makes 16 bars | Meal Prep Friendly
Why You’ll Love These Banana Bread Oatmeal Bars
These wholesome Banana Bread Oatmeal Bars combine the best of both worlds – the comforting flavors of classic banana bread with the hearty nutrition of oatmeal! Perfect for busy mornings, these portable bars are naturally sweetened with ripe bananas and packed with fiber-rich oats. They’re ideal for meal prep, lunchboxes, or anytime you need a healthy, satisfying snack that tastes like dessert.
Ingredients
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1 cup whole wheat flour (or all-purpose flour)
- 1/2 cup ground flaxseed
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 3 large ripe bananas, mashed (about 1.5 cups)
- 1/2 cup natural peanut butter (or almond butter)
- 1/4 cup pure maple syrup
- 2 large eggs
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk (or any milk)
Mix-ins:
- 1/2 cup mini dark chocolate chips (optional)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/3 cup unsweetened shredded coconut (optional)
- 2 tablespoons chia seeds (optional)
For the Topping:
- 2 tablespoons rolled oats
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon melted coconut oil
Instructions
Prep for Baking:
- Preheat oven: Set oven to 350°F and line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal.
- Prepare bananas: Mash ripe bananas in a large bowl until mostly smooth with just a few small chunks remaining.
Make the Batter:
- Mix dry ingredients: In a medium bowl, whisk together oats, flour, ground flaxseed, baking soda, cinnamon, salt, nutmeg, and ginger.
- Combine wet ingredients: To the mashed bananas, add peanut butter, maple syrup, eggs, applesauce, vanilla extract, and almond milk. Whisk until well combined and smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix.
- Add mix-ins: Fold in chocolate chips, nuts, coconut, and chia seeds if using.
Bake the Bars:
- Transfer to pan: Pour batter into prepared baking pan and spread evenly with a spatula.
- Make topping: In a small bowl, combine oats, brown sugar, cinnamon, and melted coconut oil. Sprinkle evenly over batter.
- Bake: Place in preheated oven and bake for 32-35 minutes, until edges are golden brown and a toothpick inserted in center comes out with just a few moist crumbs.
- Cool completely: Let bars cool completely in the pan before cutting (at least 2 hours for clean cuts).
Finish and Store:
- Cut bars: Use parchment overhang to lift from pan, then cut into 16 bars using a sharp knife.
- Store properly: Store in airtight container at room temperature for up to 5 days or refrigerate for up to 1 week.
Nutritional Benefits
- High fiber: Oats and flaxseed provide excellent fiber content
- Potassium: Bananas support heart health and muscle function
- Healthy fats: Nuts and seeds offer omega-3 fatty acids
- Protein: Eggs and nut butter provide sustained energy
- Antioxidants: Dark chocolate chips add beneficial compounds
- Natural sweetness: Minimal added sugar thanks to ripe bananas
Storage and Meal Prep Tips
Room temperature: Store in airtight container for up to 5 days Refrigerator: Keep fresh for up to 1 week wrapped individually Freezer: Wrap bars individually and freeze for up to 3 months Grab-and-go: Perfect for busy mornings and travel snacks Lunchbox friendly: Won’t get soggy and travels well
Recipe Variations
Chocolate Banana: Add 2 tablespoons cocoa powder to dry ingredients Tropical Style: Use coconut flakes, dried pineapple, and macadamia nuts Apple Cinnamon: Replace 1 banana with 1/2 cup unsweetened applesauce and add diced apples Protein Boost: Add 1 scoop vanilla protein powder (reduce flour by 1/4 cup) Nut-Free: Use sunflower seed butter instead of peanut butter Gluten-Free: Use certified gluten-free oats and almond flour
Serving Suggestions
Breakfast: Pair with Greek yogurt and fresh berries Snack time: Perfect mid-afternoon energy boost Pre-workout: Great fuel before exercise Dessert: Warm slightly and serve with vanilla ice cream On-the-go: Wrap individually for portable meals Kids’ treats: Healthier alternative to processed snack bars
Tips for Perfect Results
Ripe bananas: Use very ripe bananas with brown spots for best sweetness and flavor Don’t overbake: Bars should be just set but still slightly soft in center Cool completely: Allow full cooling time for bars to set properly and cut cleanly Even spreading: Use offset spatula for uniform thickness Mix-in distribution: Toss add-ins in flour before folding in to prevent sinking
Make-Ahead Options
Batter prep: Mix dry and wet ingredients separately the night before, combine in morning Full bars: Bake up to 3 days ahead and store covered Freezer prep: Make double batch and freeze half for later Individual wrapping: Wrap bars for easy grab-and-go meals
Dietary Modifications
Vegan: Replace eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water) Lower sugar: Reduce maple syrup and increase banana quantity Paleo-friendly: Use almond flour and coconut oil throughout Keto adaptation: Replace oats with almond flour and reduce banana quantity
Perfect for These Occasions
- Busy weekday breakfast prep
- Kids’ lunchbox treats
- Post-workout snacks
- Office break room contributions
- Hiking and travel snacks
- Healthy bake sale options
