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5 from 2 votes

Oatmeal Banana Breakfast Bars

Soft and chewy oatmeal banana breakfast bars made with rolled oats, ripe bananas, peanut butter and honey. Baked in a 9×13-inch pan in just 23 minutes, they’re perfect for meal-prep breakfasts and grab-and-go snacks.
Prep Time10 minutes
Cook Time23 minutes
Cooling10 minutes
Course: Breakfast
Cuisine: American
Keyword: banana oat bars, banana oatmeal bars, bananas, breakfast bars, meal-prep breakfast bars, oatmeal, oatmeal banana breakfast bars, oatmeal bars, oatmeal breakfast bars, peanut butter banana oatmeal bars, ripe banana recipes
Servings: 12
Calories: 272kcal

Ingredients

  • 2 cups old fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup brown sugar
  • 1/2 cup creamy peanut butter
  • 1/4 cup butter, melthed
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 2 medium bananas ripe, mashed (about 1 cup)

Instructions

  • Preheat oven to 350 degrees F. Line a 9x13 baking pan with parchment paper and set aside.
  • In a large bowl, combine oats, flour, baking soda and salt. Mix well.
  • Add the eggs, brown sugar, peanut butter, butter, honey and vanilla. Use a wooden spoon to stir the mixture until combined. Stir in the mashed banana.
  • Spread the mixture evenly inside the prepared pan, using a rubber spatula to press into the corners. Bake in the preheated oven for 23 minutes, or until crispy and golden brown around the edges.
  • Let sit in the pan for 10 minutes. Carefully lift the parchment onto a flat surface and cut into squares.

Notes

  • Use very ripe bananas with plenty of brown spots for the sweetest banana flavor.
  • Old-fashioned rolled oats provide the chewiest texture. Quick oats can be used, but the bars will be softer. Do not use steel-cut oats.
  • Conventional no-stir peanut butter produces the most consistent texture. Crunchy peanut butter also works.
  • Add ½ to 1 cup of chocolate chips, dried fruit or chopped nuts if desired.
  • For gluten-free bars, use certified gluten-free oats and a 1:1 gluten-free baking flour.
  • Store the cooled bars in an airtight container in the refrigerator for 5 to 7 days or freeze them for up to 2 months.
    For soft, moist and chewy bars, do not overbake. Remove them when the edges are golden brown and the center is just set. They will continue to firm up as they cool.