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Banana Oatmeal Bars

These Banana Oatmeal Bars are a cozy kitchen treat made with ripe bananas and rolled oats, perfect for breakfast, snacks, or dessert.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 bars
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas, mashed The riper, the sweeter — overripe is perfect
  • 2 cups rolled oats Old-fashioned oats give the best texture; swap for gluten-free if needed
  • 1/3 cup pure maple syrup or honey Use maple syrup for a vegan option
  • 1/4 cup melted coconut oil or melted butter Butter gives richness; coconut oil adds a tropical note
  • 1 large egg Or use 1/4 cup applesauce for an egg-free substitute
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1 pinch fine sea salt
Optional Mix-Ins
  • 1/2 cup chopped walnuts or pecans
  • 1/3 cup dark chocolate chips
  • 1/4 cup shredded coconut
  • 2 tablespoons chia seeds For extra texture

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan and line it with parchment paper, leaving a small overhang for easy removal.
  2. In a large bowl, mash the ripe bananas with a fork until mostly smooth but with a few small chunks for texture.
  3. Add the maple syrup, melted coconut oil (or butter), egg (or applesauce), and vanilla. Stir until glossy and well combined.
  4. In a separate bowl, whisk together the rolled oats, cinnamon, baking powder, and salt. If adding any dry mix-ins like chia or flax, toss them in now.
  5. Fold the dry ingredients into the banana mixture until everything is evenly coated and the batter looks thick and oat-studded.
  6. Spoon the batter into the prepared pan and press it down gently to form an even layer.
Baking
  1. Bake for 20–25 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  2. Let the bars cool in the pan for at least 15 minutes, then use the parchment overhang to lift them out and cool completely on a wire rack before slicing into squares.

Notes

Store cooled bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. Freeze individual squares for up to 3 months.