Save The smell of bananas ripening on my counter used to stress me out until I discovered these bars. Now I actually find myself checking the fruit bowl with anticipation, waiting for those brown spots to appear. My roommate thought I was crazy when I started cheering over speckled bananas at 8am, but after tasting these fresh from the oven, she completely understood.
I started making these during those chaotic Monday mornings when I needed something portable but didnt want to resort to processed granola bars. The first time I brought them to a mom group playdate, every single person asked for the recipe. Now theyre my go-to contribution for brunches and potlucks because they work for almost every dietary restriction.
Ingredients
- 2 cups rolled oats: Use old-fashioned oats for the best texture. Quick oats can make the bars too dense and steel-cut wont soften properly.
- 1/2 tsp salt: This tiny amount brightens all the flavors and keeps the bars from tasting flat.
- 1 1/3 cups mashed ripe banana: About 3 medium bananas with plenty of brown spots. The browner the banana, the sweeter and more flavorful your bars will be.
- 6 tbsp water: Helps create the perfect batter consistency without adding extra fat or calories.
- 3 tbsp pure maple syrup: Agave or honey work too, but maple gives the best depth of flavor. Use stevia if you are watching sugar intake.
- 3 tbsp oil or nut butter: Coconut oil adds subtle richness while almond butter makes them more filling. Extra water works for a lower fat version.
- 1 tsp pure vanilla extract: Dont skip this. It makes everything taste more baked and comforting.
- 1/3 cup optional mix-ins: Chocolate chips are classic, chopped walnuts add crunch, dried cranberries bring tartness.
Instructions
- Get your oven ready:
- Preheat to 350°F and line an 8-inch square pan with parchment paper. The paper handles make lifting the bars out so much easier later.
- Mix the dry base:
- Combine rolled oats and salt in a large mixing bowl. Give it a quick whisk to distribute everything evenly.
- Add the wet ingredients:
- Pour in mashed banana, water, sweetener, oil or nut butter, and vanilla. Stir until everything is evenly incorporated and the oats are fully coated.
- Fold in your extras:
- Gently mix in chocolate chips, nuts, or dried fruit if you are using them. Be careful not to overmix or the bars can get tough.
- Spread and bake:
- Pour into your prepared pan and smooth the top with a spatula. Bake for 20 minutes, then turn off the oven and let them sit inside for 5 more minutes without opening the door.
- Cool completely:
- This is the hard part. Let the bars cool completely in the pan before slicing. Warm bars crumble. Cold bars cut cleanly.
Save These bars became my oldest childs first requested recipe. At four years old, she now stands on her stool telling me when the bananas are spotted enough and which mix-ins we should use this time. Cooking alongside her has turned breakfast prep into something we both look forward to.
Make Them Your Own
The beauty of this recipe is how easily it adapts to whatever you have on hand. I have made countless variations based on pantry cleanout and seasonal cravings. Some are better than others, but honestly none have been bad.
Storage Secrets
Keep them in the refrigerator for up to 4 days or freeze for 3 months. I wrap individual bars in parchment paper before freezing so I can grab one for breakfast on busy mornings. They thaw in about 30 minutes on the counter or 20 seconds in the microwave.
Serving Ideas
These work for breakfast, snacks, or even dessert. My daughter likes hers crumbled over yogurt while I prefer spreading almond butter on top for extra protein. They are also delicious warmed up with a drizzle of extra maple syrup.
- Try swapping banana for applesauce in fall
- Pumpkin puree makes amazing autumn bars
- Add cinnamon and nutmeg with the dry ingredients
Save There is something deeply satisfying about turning spotted bananas into something your family actually gets excited about eating. These bars have saved more weekday mornings than I can count.
Recipe FAQs
- → How do I store these oatmeal bars?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individually wrapped bars for up to 3 months. Thaw overnight in the refrigerator or enjoy frozen.
- → Can I make these without banana?
Yes, you can swap the mashed banana for unsweetened applesauce or pumpkin purée. This creates a different flavor profile while maintaining the soft texture and binding properties needed for the bars.
- → What makes these bars gluten-free?
These bars become gluten-free when you use certified gluten-free rolled oats. While oats are naturally gluten-free, cross-contamination can occur during processing, so look for oats specifically labeled as certified gluten-free.
- → How do I know when the bars are done baking?
The bars are ready after 20 minutes at 350°F. The unique technique involves turning off the oven and letting them sit inside for 5 additional minutes. This resting period helps them set without overbaking or becoming dry.
- → What mix-ins work best in these oatmeal bars?
Chocolate chips, chopped nuts like walnuts or pecans, dried fruit such as cranberries or raisins, and seeds like pumpkin or sunflower seeds all work beautifully. Add about 1/3 cup of your chosen mix-ins to the batter before baking.
- → Can I reduce the sugar content?
Yes, you can use stevia as a sweetener substitute or reduce the maple syrup amount. The mashed banana provides natural sweetness, so you may find you need less added sweetener than expected.