Banana Oatmeal Bars — I remember the first October morning I baked these and filled the house with the soft, sweet smell of ripe bananas and cinnamon; it felt like a warm sweater for the kitchen. This Banana Oatmeal Bars recipe has become a reader favorite for its comforting flavor, simple pantry ingredients, and the way each bite tastes like a cozy fall afternoon.
Introduction
For home bakers who treasure seasonal treats, these bars are an easy, wholesome way to celebrate cooler weather. They’re naturally sweetened, hearty, and perfect with a mug of tea or as a lunchbox pick-me-up. If you enjoy exploring oat-forward fall desserts, you might also like this take on healthy pumpkin oatmeal bars, which share the same warm, rustic spirit.
Ingredients list
Ingredients for Banana Oatmeal Bars
- 2 large ripe bananas (about 1 cup mashed)
- 2 cups rolled oats
- 1/2 cup natural nut butter (peanut or almond)
- 1/4 cup brown sugar or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup chopped walnuts or chocolate chips (optional)
Step-by-step instructions
To make Banana Oatmeal Bars that hold together yet stay tender, follow these clear steps. Beginners will find each direction easy to follow.
- Preheat and prepare
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment or lightly grease it.
- Mash and mix
- In a large bowl, mash the ripe bananas until mostly smooth. Stir in the nut butter, brown sugar or maple syrup, egg, and vanilla until well combined.
- Combine dry ingredients
- In a separate bowl, whisk together the rolled oats, cinnamon, baking powder, and salt. Add the dry mix to the banana mixture and fold until just combined. Stir in walnuts or chocolate chips if using.
- Bake
- Spread the batter evenly into the prepared pan. Bake for 18–22 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs. The bars should be set but still tender.
- Cool and slice
- Let the pan cool on a wire rack for at least 20 minutes. Lift the parchment to remove the slab, then slice into bars. For neat edges, chill briefly before cutting.
If you want bite-sized variations, these same flavors can inspire quick snacks like 2-ingredient banana donut holes for a playful twist.
Tips for success
When making Banana Oatmeal Bars, a few small tricks make a big difference:
- Use ripe bananas with brown speckles for the best natural sweetness and moisture.
- Measure oats by cup; avoid packing them too tightly so the texture stays light.
- If your batter seems too wet, add an extra 2 tablespoons of oats; if too dry, stir in a splash of milk.
- For evenly baked bars, rotate the pan halfway through baking.
- To keep chocolate chips from sinking, toss them lightly in a tablespoon of oats before folding in.
For more ideas using minimal ingredients or ripe bananas, check this simple 4-ingredient banana bread recipe that shares the same fuss-free philosophy.
Possible variations
You can adapt Banana Oatmeal Bars to fit diets and tastes:
- Gluten-free: Substitute certified gluten-free oats to make these bars gluten-free.
- Streusel topping: Mix 1/4 cup oats, 2 tablespoons brown sugar, 1 tablespoon flour, and 2 tablespoons cold butter (or coconut oil) to sprinkle on top before baking for a crunchy streusel.
- Add-ins: Swap walnuts for pecans, fold in dried fruit, or sprinkle with toasted coconut.
- Vegan option: Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water) and use maple syrup for sweetness.
If you love transforming leftover banana bread into new treats, try a creative recipe like this banana bread bread pudding for dessert inspiration.
Storage recommendations
Leftover Banana Oatmeal Bars keep well and stay moist when stored correctly:
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days. Bring to room temperature or warm briefly before serving.
- Freezer: Wrap bars individually in parchment and place in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator or reheat gently in the oven or microwave.
Conclusion
Banana Oatmeal Bars are a simple, comforting fall treat that’s perfect for bakers of all levels. Whether you want a quick breakfast bar, a lunchbox snack, or a seasonal dessert, this recipe delivers cozy flavor with minimal fuss. For an extra minimalist take on oats and banana, see this recipe for The Roasted Root’s 4-Ingredient Banana Oatmeal Bars which highlights how few ingredients you really need.
FAQs
Q1: Can I make Banana Oatmeal Bars without eggs?
A1: Yes. Replace the egg with a flax egg made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water and let it thicken for a few minutes. This works well for binding and keeps the bars moist.
Q2: Can I use quick oats instead of rolled oats?
A2: You can, but rolled oats give a better chewy texture. If using quick oats, the bars may be slightly softer and less textured, so reduce any added liquid slightly.
Q3: How ripe should the bananas be for best results?
A3: Use bananas with brown spots on the peel — they’re sweeter and mash more easily, which improves flavor and moisture in the bars.
Q4: Can I double the recipe to make a larger pan?
A4: Yes. Double all ingredients and bake in a 9×13-inch pan. Check baking time after 22–25 minutes and adjust until a toothpick comes out with a few moist crumbs.
Banana Oatmeal Bars
- Total Time: 32 minutes
- Yield: 12 bars
- Diet: Vegetarian
Description
These comforting Banana Oatmeal Bars are naturally sweetened and perfect for fall, made with simple pantry ingredients.
Ingredients
- 2 large ripe bananas (about 1 cup mashed)
- 2 cups rolled oats
- 1/2 cup natural nut butter (peanut or almond)
- 1/4 cup brown sugar or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment or lightly grease it.
- Mash the ripe bananas in a large bowl until mostly smooth. Stir in the nut butter, brown sugar or maple syrup, egg, and vanilla until well combined.
- Combine the rolled oats, cinnamon, baking powder, and salt in a separate bowl. Add the dry mix to the banana mixture and fold until just combined. Stir in walnuts or chocolate chips if using.
- Spread the batter evenly into the prepared pan. Bake for 18–22 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the pan cool on a wire rack for at least 20 minutes. Lift the parchment to remove the slab, then slice into bars.
Notes
Use ripe bananas with brown speckles for the best sweetness. If the batter seems too wet, add 2 tablespoons of oats; if too dry, stir in a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American