Banana Oat Bars

Ingredients for this Banana Oat Bars

• 2 large ripe bananas (the spotty kind is best)
• 2 cups rolled oats (old-fashioned; not instant)
• 1/4 cup creamy peanut butter or almond butter
• 3 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking powder (helps the bars hold and lift a touch)
• Pinch of fine salt
• Optional add-ins (pick 1–2):
  • 1/3 cup dark chocolate chips
  • 1/4 cup chopped nuts (walnuts, pecans, or almonds)
  • 2 tablespoons ground flaxseed or chia seeds
  • 1/4 cup unsweetened shredded coconut
  • A handful of dried fruit (raisins, chopped dates, or cranberries)

Instructions

1. Prep your pan. Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving a little overhang for easy lifting. Lightly grease the edges if your pan tends to stick.
2. Mash the bananas. In a large mixing bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine. You’re looking for about 1 cup of mashed banana.
3. Stir in the wet ingredients. Add the peanut butter (or almond butter), honey or maple syrup, and vanilla. Stir until it looks creamy and cohesive. If your nut butter is stiff, warm it for 10–15 seconds in the microwave so it blends more easily.
4. Fold in the dry. Add the oats, cinnamon, baking powder, and a pinch of salt. Mix until the oats are fully coated and there are no dry pockets. If you’re using add-ins—chocolate chips, nuts, flax, etc.—fold them in gently.
5. Rest the batter (quickly). Let the mixture sit for 5 minutes. This gives the oats a moment to hydrate and helps the bars hold together without crumbling.
6. Press and level. Scrape the mixture into the prepared pan. Use a spatula or the back of a spoon to press it firmly and evenly into all corners. Compacting it helps the bars bake up neat and slice cleanly.
7. Bake. Slide the pan into the oven and bake for 22–28 minutes. The edges should look lightly golden and the center set. If you tap the pan, it shouldn’t wobble.
8. Cool completely. This part takes patience (I know). Let the bars cool in the pan on a rack for at least 30 minutes. Lift them out using the parchment, then cool another 10 minutes before slicing. Warm bars can crumble, so the cool-down is worth it.
9. Slice and enjoy. Cut into 12 small squares or 8 bigger bars. Up to you and your snack appetite.

Cook and Prep Times

• Prep time: 10 minutes
• Rest time (batter): 5 minutes
• Bake time: 22–28 minutes
• Cool time: 40 minutes (for clean slices)
• Total time: About 1 hour 15 minutes
• Yield: 12 bars

Nutritional information

These are estimates for 1 bar out of 12, made with peanut butter and maple syrup, without chocolate chips or extras. Your numbers will shift with add-ins.

• Calories: ~170
• Protein: ~4 g
• Carbohydrates: ~27 g
• Dietary fiber: ~4 g
• Sugars: ~10 g (mostly from banana and maple/honey)
• Fat: ~5 g
• Sodium: ~90 mg

If you add chocolate chips or nuts, expect a small bump in calories and fat—still a balanced, steady-energy kind of snack.

Frequently asked questions

How ripe should the bananas be for Banana Oat Bars?

Ripe with plenty of brown spots is ideal. The softer and sweeter they are, the better the flavor and moisture. If your bananas are yellow with just a couple of freckles, it’ll still work—just expect a slightly less sweet bar. In a pinch, you can quickly “ripen” by microwaving peeled bananas for 20–30 seconds to soften (not the same as real ripening, but it helps them mash and meld).

Can I make these vegan and/or gluten-free?

Yes and yes. For vegan bars, use maple syrup (or another plant-based sweetener) and choose dairy-free chocolate if you’re adding chips. For gluten-free, use certified gluten-free rolled oats. Everything else in the base recipe is naturally gluten-free, but always check labels if you have severe sensitivities.

How should I store and can I freeze them?

Storage depends on your kitchen climate. At room temperature, keep the bars in an airtight container for up to 2 days. If your kitchen runs warm or the bars include chocolate, nuts, or dried fruit, I prefer the fridge—up to 5 days. They firm up when chilled; just let one sit for a few minutes to soften before eating.

For freezing, wrap bars individually in parchment or plastic, then stash in a freezer bag for up to 2 months. Thaw overnight in the fridge or gently warm in the microwave for 15–20 seconds. Great for grab-and-go mornings.

Banana Oat Bars

Recipe by William Jones

Servings

12

servings

Prep time

10

minutes

Cooking time

28

minutes

Calories

170

kcal

If you’ve got a couple of ripe bananas on the counter and a bag of oats in the pantry, you can make Banana Oat Bars with hardly any fuss. They’re simple, soft, and lightly sweet—more snack than dessert, though they won’t complain if you eat them for breakfast. These bars lean on everyday ingredients and don’t try to be anything they’re not. Just a reliable, toss-in-the-lunchbox kind of bake that comes together quickly and disappears even faster.

Ingredients

• 2 large ripe bananas (the spotty kind is best)

• 2 cups rolled oats (old-fashioned; not instant)

• 1/4 cup creamy peanut butter or almond butter

• 3 tablespoons honey or maple syrup

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon baking powder (helps the bars hold and lift a touch)

• Pinch of fine salt

• Optional add-ins (pick 1–2):

• 1/3 cup dark chocolate chips

• 1/4 cup chopped nuts (walnuts, pecans, or almonds)

• 2 tablespoons ground flaxseed or chia seeds

• 1/4 cup unsweetened shredded coconut

• A handful of dried fruit (raisins, chopped dates, or cranberries)

Instructions

• Prep your pan. Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving a little overhang for easy lifting. Lightly grease the edges if your pan tends to stick.
• Mash the bananas. In a large mixing bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine. You’re looking for about 1 cup of mashed banana.
• Stir in the wet ingredients. Add the peanut butter (or almond butter), honey or maple syrup, and vanilla. Stir until it looks creamy and cohesive. If your nut butter is stiff, warm it for 10–15 seconds in the microwave so it blends more easily.
• Fold in the dry. Add the oats, cinnamon, baking powder, and a pinch of salt. Mix until the oats are fully coated and there are no dry pockets. If you’re using add-ins—chocolate chips, nuts, flax, etc.—fold them in gently.
• Rest the batter (quickly). Let the mixture sit for 5 minutes. This gives the oats a moment to hydrate and helps the bars hold together without crumbling.
• Press and level. Scrape the mixture into the prepared pan. Use a spatula or the back of a spoon to press it firmly and evenly into all corners. Compacting it helps the bars bake up neat and slice cleanly.
• Bake. Slide the pan into the oven and bake for 22–28 minutes. The edges should look lightly golden and the center set. If you tap the pan, it shouldn’t wobble.
• Cool completely. This part takes patience (I know). Let the bars cool in the pan on a rack for at least 30 minutes. Lift them out using the parchment, then cool another 10 minutes before slicing. Warm bars can crumble, so the cool-down is worth it.
• Slice and enjoy. Cut into 12 small squares or 8 bigger bars. Up to you and your snack appetite.