These freezer friendly banana baked oatmeal bars are perfect for taking as a super wholesome on-the-go breakfast or healthy snack!
It’s like eating a giant homemade banana oatmeal chocolate chip cookie for breakfast, delicious and hot from the oven.
The wholesome recipe can be vegan, gluten free, egg free, dairy free, low fat, low sugar and refined sugar free, with protein, iron, and fiber in each filling bite.
Make up a batch for the entire family. Or freeze some of the bars right away, so you can always have a healthy breakfast on hand any time you want one!
Also make these Vegan Chocolate Chip Cookies
Banana oatmeal bar ingredients
The recipe calls for oats, banana, sweetener, vanilla extract, and a pinch of salt.
For sugar free oatmeal bars, simply use liquid or powdered stevia to equal the sweetness amount of three tablespoons sugar.
Change up the flavor by using peanut butter, almond butter, or coconut butter or oil for the fat. Peanut butter oatmeal breakfast bars are one of my favorite versions.
Or turn it into a fat free breakfast recipe by substituting water instead.
There’s a banana free option listed in the recipe box below. Roasted sweet potato can also be mashed and used instead of the banana if you prefer.
Making the oatmeal breakfast bars
Preheat your oven to 350 degees Fahrenheit, and line an eight inch baking pan with parchment paper, or grease the pan well.
Stir all of the ingredients in a large mixing bowl. Make sure everything is evenly stirred, then smooth the batter into the prepared pan.
You can sprinkle a handful of chocolate chips on top if you want chocolate baked oatmeal bars. Then bake the recipe 20 minutes on the oven’s center rack.
Do not open the oven door. Turn off the heat completely, and let the pan sit in the closed oven for an additional five minutes so the bars will firm up while maintaining their soft and moist texture.
Slice into bars. If desired, top the healthy banana oat bars with Vegan Cream Cheese.
How to store baked oatmeal bars
Cover and refrigerate leftovers in the pan for three to four days.
Or slice the baked oatmeal into bars or squares. Layer them into an airtight container, with a piece of parchment paper or wax paper in between each layer so the bars do not stick to each other.
Once they are packed into the container, leftover bars can be stored in the freezer for up to three months. To defrost when ready to eat, simply thaw the banana oatmeal bars in the microwave or a warm oven, or heat in a pan on the stovetop.
Other healthy breakfast ideas
Watch the oatmeal bar recipe video above
Baked Oatmeal Bars
Ingredients
- 2 cups rolled oats
- 1 1/3 cup mashed banana (for banana-free, try these Baked Oats)
- 6 tbsp water
- 1/2 tsp salt
- 3 tbsp pure maple syrup, agave, or honey OR stevia equivalent
- 3 tbsp oil, nut butter, or additional water
- 1 tsp pure vanilla extract
- optional handful chocolate chips, chopped nuts, etc.
Instructions
- Preheat the oven to 350 F. Line an 8-inch pan with parchment, or grease well. Stir all ingredients, then smooth into the pan. Sprinkle chocolate chips on top if desired. Bake 20 minutes, then do not open the oven door but turn off the heat and let sit in the closed oven an additional 5 minutes. Slice into bars. Leftovers can be refrigerated for 3-4 days or frozen for a few months.View Nutrition Facts
Video
Notes
Healthy Banana Recipes
Healthy Banana Bread – OIL FREE Option
Tried this today and really liked this recipe. If it was any indicator that I cut my batch into 12 pieces, and left it after taking it out of the oven, and when I returned 5 pieces were missing. 🙂
This makes us so happy, thank you for trying them!
I’m curious if anyone has used almond milk instead of water? It seems that would give a slightly better flavor?
We don’t find almond milk to have much of a flavor, but you can definitely use it here!
I used almond milk. It was good, it made it slightly more creamy than when I only used water (:
These are delicious! I ran out of fresh, spotted bananas so I had to improvise and use 1/3 cup of applesauce. You can’t taste it. I used coconut oil for the oil option. I topped half of them with semi sweet chocolate chips, and the other half with dried blueberries. These bars are very versatile and delicious warmed up in the microwave for 15 seconds! I had to cook them for a few minutes longer, too.
This makes us so happy 🙂
can these be baked as muffins?
Just made these and they turned out great! I used plain peanut butter with no sugar added and completely cut out the added sugar (except for the chocolate chips on top) and relied primarily on the banana for sweetness. It was perfect! It might not be sweet enough for some, but it was just right for me, especially with the chocolate chips.
I also had an idea to add pumpkin spice and use pumpkin puree instead of banana next time for a pumpkin pie flavor.
Can I use frozen bananas?
what can i add to get more fiber
Flax seeds (ground up or whole)!
Do these bars have to be refrigerated or frozen?
My rule of thumb for all baked goods is 3 days on the counter, fridge after that.
Thank you!
I just made these but copied the amount of banana incorrectly and put in 2 cups instead of 1-1/3 lol! I also forgot the water, and added no sweetener and they came out perfect anyway! I did add flax seeds, walnuts and raisins because all my sweet breads must have those 😀 Thanks again Katie!
This came out really sticky for me. Not sure if that’s how it’s supposed to be. The kids liked it anyways. I did add 2 tbsp of peanut butter, sunflower seeds, and flax seeds, and put some raspberries as a middle layer. Maybe if I let it sit longer or froze them they’d not be as sticky.
So glad your kids liked them! Most likely, adding a layer of raspberries would add extra moisture to the recipe, as raspberries have a high water content.