With just five ingredients and a texture and flavor that’s similar to a soft oatmeal cookie, these Banana Oatmeal Bars are a nutritious (and yummy!) make-ahead breakfast or snack.
Banana Oatmeal Bars
I am so happy to share this recipe today because it has become a new staple weekday breakfast in our house. It’s been amazing to have this option to make ahead breakfast for kids and stash in the fridge to grab on mornings when the kids need a little more time to sleep…and still need a substantial breakfast.
These are easy to take on the go, you can cut them into sticks or squares, and they can be eaten chilled out of the fridge or warmed up slightly.
It’s basically like eating a bowl of oatmeal, but in bar form!
You can pair this easy breakfast recipe with Flavored Milk, Yogurt Drinks, or a Toddler Protein Shake.
(You may also like my Healthy Breakfast Bars, Blueberry Date Bars, Peach Crumb Bars, and Homemade Granola Bars.)
Table of Contents
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Ingredients
Here’s a look at the ingredients you need to have on hand to make this recipe so you know what to grab from the pantry or store.
- Bananas: Very ripe bananas are key to the sweetness and flavor in this recipe. They should have lots of brown spots, which indicates natural sugars.
- Instant oats: You can use store-bought instant oats or quickly grind up rolled oats in a blender or food processor. You can also use oat flour. All work to make an oatmeal bar with a nicely uniform consistency.
- Peanut butter: Peanut butter adds protein and beneficial fats to help the bars keep us satisfied. It also helps the bars hold together easily without using egg. To make these nut-free, use sunflower seed butter. (You can also use almond butter if you prefer.)
- Milk: I usually use whole milk in my baking, but any kind of plain unsweetened milk will work here.
- Chocolate chips (or dried fruit): We love these topped with chocolate chips, but you could also use dried fruit or fresh or frozen blueberries if you prefer.
Step-by-Step Instructions
Below is an overview of the process involved in making this Banana Oatmeal Bars recipe so you know what to expect. Scroll down to the end of the post for the full amounts and timing.
- Preheat the oven and line an 8×8-inch pan with parchment paper. (I allow 2 inches to hang over the edges on either side so the bars are easy to lift out and slice.) Add the ingredients to a medium bowl.
- Stir well to combine thoroughly.
- Pour into the prepared pan, smoothing evenly. Add chocolate chips.
- Bake until firm to the touch and lightly golden around the edges.
How to Store
Store leftover Banana Oatmeal Bars in an airtight container in the fridge for up to a week or in the freezer for up to 6 months. Enjoy cold or warmed slightly according to how you prefer to eat them. (We like them both ways!)
Frequently Asked Questions
This recipe for Banana Oatmeal Bars contains whole grains, beneficial fats, and protein from the inclusion of nut or seed butters. They are a nutritious toddler breakfast idea (or breakfast for any age).
These bars last in the fridge in an airtight container for about a week.
This can be a great baby snack or baby breakfast idea. I would omit the chocolate chips and let the natural sweetness of the fruit be the main flavor.
Best Tips for Success
- Use rolled oats that have been ground up in the blender, instant oats, or oat flour.
- Leave out the chocolate chips or add dried fruit instead if you prefer.
- Use gluten-free oats to make this gluten-free.
- Use sunflower seed butter to make this nut-free.
- Add ¼ cup honey or maple syrup to make this sweeter if your family prefers.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Banana Oatmeal Bars
Ingredients
- 1½ cups mashed very ripe bananas (from about 3 medium bananas)
- 2 cups instant oats (or rolled oats ground up in a blender or food processor)
- ½ cup peanut butter (or sunflower seed or almond butter or 2 eggs)
- ½ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup chocolate chips (or blueberries or dried fruit, optional)
Instructions
- Preheat the oven to 350 degree F and line an 8×8-inch pan with parchment paper. (I allow 2 inches to hang over the edges on either side so the bars are easy to lift out and slice.)
- Add the ingredients to a medium bowl. Stir well to combine thoroughly.
- Pour into the prepared pan, smoothing evenly.
- Bake for 20-22 minutes, or until firm to the touch and lightly golden around the edges. Let cool fully in the pan, then lift out onto a cutting board and slice.
Equipment
Notes
- Store leftovers in an airtight container in the fridge for up to a week or in the freezer for up to 6 months. Enjoy cold or warmed slightly.
- Use rolled oats that have been ground up in the blender, instant oats, or oat flour.
- Leave out the chocolate chips or add dried fruit instead if you prefer.
- Use gluten-free oats to make this gluten-free.
- Use sunflower seed butter to make this nut-free.
- Add ¼ cup honey or maple syrup to make this sweeter if your family prefers.
Nutrition
This post was first published August 2023.
Can you use fresh fruit (fresh strawberries, blueberries) on top of these instead of dried fruit? It looks like you did this on Instagram but the recipe calls for dried fruit.
Yes, you can do that!
Looks good! Do I put 2 cups of rolled oats into the blender? Or blend first and then measure out 2 cups? Wasn’t sure about the exact way to do it or if it matters!
Honestly the amount is very similar so you can do it either way, but I usually blend then measure (without packing the cups, so loosely add it to the measuring cups)
Can you use frozen bananas?
My family loves this recipe. We have it for breakfast, after school snack, and dessert. My picky son asks for more peanut butter cake and I willingly say yes.
These are so good!
I make these for myself and they are a great breakfast with fruit and yogurt on top!
So easy and tasty! My 5 and 1 year olds both helped make these and they were a hit. Filling too! Definitely will be making again.
I made these and baked for 40 mins and they’re very soft! Are they supposed to be sort of mushy? Either way, the flavor is amazing. It may be my own fault. I used oatmeal cereal I had leftover because at its base it’s ground up oats! Maybe that was my mistake lol
They are meant to be soft but the oatmeal cereal would make them much softer.
Amazing how just 5 ingredients can taste soooo good. So stinkin easy and so delicious. Can’t wait to give these to my 13 months old!!
I made this yesterday evening and we’re out already! It’s that delicious! Can’t wait to make more of it tomorrow! 🙂
Could you substitute tahini for the peanut butter?
Sure, if you like the flavor.
Can you mix in the choc chips instead of top it…..?
Sure
Could you add peanut butter powder to this instead of jarred peanut butter?
I haven’t made them that way but it might work similarly!
Omg this was totally absolutely amazing. YUMMMmMmmMm going to be making this one always and forever. Thank you!
Can these be made in a muffin pan?
I guess it may be possible to press the batter into each round. You’d want them each to be about the same thickness as a bar though.