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Healthy Banana Oatmeal Bars

Healthy Banana Oatmeal Bars

These Healthy Banana Oatmeal Bars are the ultimate meal-prep solution for busy mornings or a quick afternoon pick-me-up. Made with just five wholesome base ingredients, these bars are naturally vegan, gluten-free, and free from refined sugars and oils.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 9 bars
Course: Breakfast, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 small ripe bananas mashed (approx. 3/4 cup or 172g)
  • 1/2 cup peanut butter or any nut/seed butter
  • 3/4 cup non-dairy milk cashew, soy, or almond
  • 2 1/3 cups gluten-free rolled oats divided for flour and texture
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract optional
  • 1/2 tsp ground cinnamon optional
  • 1/4 cup chocolate chips, raisins, or walnuts optional add-ins

Equipment

  • High-speed blender
  • 8x8 inch baking pan
  • Parchment Paper
  • Large Mixing Bowl
  • Whisk
  • Spatula
  • Wire Rack

Method
 

  1. Preheat your oven to 350°F (180°C) and grease or line an 8x8 inch baking pan with parchment paper.
  2. Measure out 1 cup of the rolled oats and place them into a high-speed blender. Blend until they reach a fine flour consistency.
    2 1/3 cups gluten-free rolled oats
  3. In a large mixing bowl, whisk together the mashed bananas, peanut butter, non-dairy milk, and vanilla extract until smooth.
    2 small ripe bananas, 1/2 cup peanut butter, 3/4 cup non-dairy milk, 1 tsp vanilla extract
  4. Add the homemade oat flour, the remaining 1 1/3 cups of whole rolled oats, salt, baking powder, and cinnamon to the wet mixture.
    2 1/3 cups gluten-free rolled oats, 1/4 tsp salt, 1 tsp baking powder, 1/2 tsp ground cinnamon
  5. Fold in any optional add-ins, such as chocolate chips or nuts, using a spatula until the batter is well combined.
    1/4 cup chocolate chips, raisins, or walnuts
  6. Transfer the batter into the prepared baking pan, spreading it evenly to the edges.
  7. Bake for 25 to 30 minutes, or until the tops appear slightly golden and firm to the touch.
  8. Allow the bars to cool in the pan for at least 10 minutes before transferring them to a wire rack. It is essential to let them cool completely before slicing to ensure they hold their shape.

Notes

Store these bars in an airtight container in the refrigerator for up to 6 days or freeze for up to 3 months. Make sure to use spotty, overripe bananas for the best natural sweetness and texture.