Banana Oatmeal Bars

Why You’ll Love This Recipe

I’m a fan of any recipe that’s fast, flexible, and doesn’t leave a sink full of dishes. These bars are mixed in a single bowl and baked in under half an hour, making them ideal for busy mornings or snack prep. They’re naturally sweetened with bananas and honey or maple syrup, and I can customize them with whatever mix-ins I have on hand—from chocolate chips to chopped nuts or dried fruit. Plus, they’re soft and chewy, not dry or crumbly like some oat bars can be.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ripe bananas (about 1 ½ cups mashed)

• rolled oats

• honey or pure maple syrup

• large eggs

• baking powder

• vanilla extract

Directions

1. I preheat the oven to 350°F (175°C).

2. In a large mixing bowl, I mash the bananas until smooth.

3. I add the oats, honey (or maple syrup), eggs, baking powder, and vanilla extract, then stir until everything is well combined.

4. I grease an 8×8-inch baking dish or line it with parchment paper.

5. I pour the mixture into the dish and spread it evenly.

6. I bake for 25–30 minutes, until the top is golden brown.

7. I let the bars cool for at least 10 minutes before slicing into squares.

Servings and timing

This recipe makes 12 bars.
Total time: 40 minutes

Variations

• I like adding 1/2 cup of chopped walnuts or pecans for some crunch.

• For a dessert-like twist, I mix in 1/3 cup of dark chocolate chips.

• Dried cranberries or raisins add a fruity bite when I want something different.

• A sprinkle of cinnamon or nutmeg gives the bars a warm, cozy flavor.

• I sometimes substitute half of the oats with quick oats for a softer texture.

storage/reheating

I store the bars in an airtight container at room temperature for up to 3 days. For longer storage, I keep them in the fridge for up to a week, or freeze them for up to 2 months. When I want one warm, I pop it in the microwave for 10–15 seconds.

FAQs

Can I make these bars vegan?

Yes, I swap the eggs for flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and use maple syrup instead of honey.

Are these bars gluten-free?

They can be if I use certified gluten-free oats.

How ripe should the bananas be?

I use bananas that are very ripe with lots of brown spots—they’re sweeter and mash easily.

Can I double the recipe?

Absolutely. I just bake it in a 9×13-inch dish and add a few extra minutes to the baking time.

Do the bars need to be refrigerated?

Not right away, but I refrigerate them if I plan to keep them for more than a couple of days.

Conclusion

These Banana Oatmeal Bars are one of my go-to recipes when I need something quick, healthy, and satisfying. I love how adaptable they are, and how they make the most of ripe bananas sitting on the counter. Whether I’m packing them in a lunchbox or grabbing one before heading out the door, they’re always a great choice.

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