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Cozy Banana Oatmeal Bars

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Soft, lightly sweet banana oatmeal bars perfect for a quick, wholesome breakfast or snack. Made with simple ingredients and customizable with add-ins like nuts or chocolate chips.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 2 cups old-fashioned rolled oats (180g)
  • 1 cup all-purpose flour (125g) (can substitute almond flour for gluten-free)
  • 1/4 cup brown sugar (50g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter (56g), melted (can substitute coconut oil for dairy-free)
  • 1 teaspoon vanilla extract
  • Optional add-ins: 1/2 cup chopped walnuts, dark chocolate chips, or shredded coconut

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Mash the bananas in a large mixing bowl using a fork or potato masher until mostly smooth with a few small chunks remaining.
  3. Stir in the melted butter, egg, and vanilla extract until well combined and creamy.
  4. In a separate bowl, whisk together the rolled oats, all-purpose flour, brown sugar, baking powder, cinnamon, and salt.
  5. Pour the dry ingredients into the wet banana mixture and gently fold together with a spatula until no flour streaks remain. Avoid overmixing.
  6. Fold in any optional add-ins like chopped walnuts, chocolate chips, or shredded coconut if using.
  7. Spread the batter evenly in the prepared baking pan, smoothing the top with the back of a spoon or spatula.
  8. Bake for 25 to 30 minutes, or until edges are golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  9. Allow the bars to cool completely in the pan on a wire rack, about 30 minutes, to set before slicing.
  10. Use the parchment overhang to lift the bars out of the pan and cut into 9 or 12 squares as preferred.

Notes

Use ripe bananas with plenty of brown spots for best sweetness and moisture. Avoid overmixing the batter to keep bars tender. Melt butter but keep coconut oil liquid and not hot if substituting. Start checking bars at 25 minutes with a toothpick test. Let bars cool completely before slicing to prevent crumbling. For firmer bars, refrigerate for 15 minutes before slicing. Gluten-free and vegan adaptations are possible by substituting flour and egg/butter respectively.

Nutrition

Keywords: banana oatmeal bars, breakfast bars, healthy breakfast, homemade bars, easy breakfast, gluten-free option, vegan option, snack bars

Find it online: https://larameals.com/cozy-banana-oatmeal-bars-recipe-easy-homemade-breakfast-bars-for-energy/