There’s something so cozy and comforting about banana oatmeal bars — warm, chewy, and lightly sweet, they taste like a cross between banana bread and a soft granola bar. They’re perfect for breakfast on the go, post-workout snacks, or even as a wholesome dessert when you’re craving something sweet but not overly indulgent.
These bars are made with simple pantry ingredients, naturally sweetened with ripe bananas, and filled with hearty oats for that perfect chewy texture. They’re easy to make, delicious warm or cold, and guaranteed to make your kitchen smell amazing.
Why I Love This Recipe
This recipe was born out of my constant hunt for quick, healthy snacks that actually taste good. I had a few ripe bananas on the counter and didn’t feel like making banana bread again, so I tossed them into a bowl with oats, a little honey, and cinnamon.
The first batch was an instant hit. They came out soft, slightly crisp on the edges, and full of that classic banana flavor. Now I make them all the time — sometimes adding chocolate chips for dessert or nuts for extra crunch. They’ve become my go-to “healthy treat” that never feels like a compromise.
Ingredients (Makes 12 Bars)
- 2 medium ripe bananas, mashed (about 1 cup)
- 2 cups old-fashioned rolled oats
- ¼ cup honey or maple syrup
- 1 large egg
- ¼ cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips, chopped nuts, or dried fruit (optional)
Mash the Bananas
Start by mashing your ripe bananas in a large bowl. You want them soft and smooth — this is what gives the bars natural sweetness and moisture.
If your bananas aren’t ripe enough, bake them in their peels at 300°F (150°C) for about 10 minutes until dark and fragrant. Let them cool before mashing.
Mix the Wet Ingredients
To the mashed bananas, add the egg, honey (or maple syrup), melted coconut oil, and vanilla extract. Whisk everything together until well combined.
This mixture should look glossy and thick — it’s the base that binds the oats and gives the bars their tender texture.
Add the Dry Ingredients
In the same bowl, add the oats, cinnamon, baking powder, and salt. Stir until everything is evenly coated and no dry oats remain.
If you want to add extras like chocolate chips, chopped walnuts, or dried cranberries, fold them in now. The batter should be thick but spreadable.
Press and Shape
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides so it’s easy to lift the bars out later.
Pour the mixture into the pan and press it down firmly with the back of a spoon or spatula. This helps the bars hold their shape while baking.
Bake Until Golden
Bake for 20–25 minutes, or until the top is golden brown and slightly firm to the touch. The edges should be lightly crisp while the center stays soft and chewy.
Let the pan cool completely before slicing — this makes clean cuts and keeps the bars from crumbling.
Slice and Serve
Once cooled, lift the bars out using the parchment paper and cut them into 12 squares or rectangles.
They’re perfect for breakfast, an afternoon snack, or even dessert. I love enjoying one warm with a little almond butter spread on top.
My Best Tips for Perfect Banana Oatmeal Bars
- Use very ripe bananas. The riper they are, the sweeter and softer your bars will be.
- Don’t overbake. They’ll firm up as they cool, so remove them once the edges are golden.
- Add texture. Mix in nuts, seeds, or coconut flakes for a little crunch.
- Make it dairy-free. Just use coconut oil instead of butter.
- For a dessert twist. Add dark chocolate chips — it makes them taste like banana bread brownies.
Store and Reheat
These bars store beautifully, making them perfect for meal prep.
- At room temperature: Store in an airtight container for up to 3 days.
- In the fridge: Keep for up to 1 week — they stay soft and chewy.
- In the freezer: Freeze for up to 2 months. To enjoy again, warm them in the microwave for about 15 seconds or let them thaw overnight.
They’re perfect for busy mornings — just grab one and go!
Make It Your Own
What’s great about these banana oatmeal bars is how flexible they are. Here are a few of my favorite variations:
- Peanut Butter Banana Bars: Add 2 tablespoons of peanut butter to the mix for extra richness.
- Apple Cinnamon Bars: Stir in ¼ cup of grated apple and a pinch of nutmeg.
- Chocolate Banana Bars: Add cocoa powder to the batter for a brownie-like twist.
- Protein Boost: Mix in a scoop of vanilla protein powder for a post-workout snack.
The possibilities are endless — you can tweak this recipe based on what you have on hand or what you’re craving.
Why This Recipe Always Works
The magic of these bars lies in the balance — oats give structure, bananas add moisture and sweetness, and honey ties it all together with a touch of natural stickiness. The texture is just right — soft and chewy, not dense or crumbly.
You don’t need fancy ingredients or equipment — just one bowl, a whisk, and a baking pan. It’s a low-effort recipe that feels homemade in the best way possible.
Every time I bake these, the kitchen fills with that cozy banana-cinnamon aroma that feels like a hug. And every bite reminds me that simple food made from real ingredients can still taste amazing.
Related Questions
1. Can I Make These Bars Without Eggs?
Yes! You can replace the egg with a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Let it sit for 5 minutes before adding it to the batter. It works beautifully and keeps the bars vegan.
2. Can I Use Quick Oats Instead of Rolled Oats?
Yes, but the texture will be softer and less chewy. If you like a more tender bar, quick oats are fine — for more bite and structure, stick with rolled oats.
A Simple Snack That Feels Like Home
Banana oatmeal bars are one of those recipes that make life a little easier and a lot tastier. They’re quick to make, easy to store, and packed with wholesome ingredients you can feel good about.
I love baking a batch on Sunday nights — the smell alone feels like a reset for the week ahead. By Monday morning, I’ve got grab-and-go bars that make busy mornings a little calmer and sweeter.
So next time you’ve got ripe bananas sitting on your counter, skip the banana bread and make these instead. They’re simple, comforting, and somehow always hit the spot — no matter the time of day.
Ingredients
Method
- Start by mashing your ripe bananas in a large bowl. You want them soft and smooth — this is what gives the bars natural sweetness and moisture.
- To the mashed bananas, add the egg, honey (or maple syrup), melted coconut oil, and vanilla extract. Whisk everything together until well combined.
- In the same bowl, add the oats, cinnamon, baking powder, and salt. Stir until everything is evenly coated and no dry oats remain
- If you want to add extras like chocolate chips, chopped walnuts, or dried cranberries, fold them in now.
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides so it’s easy to lift the bars out later.
- Pour the mixture into the pan and press it down firmly with the back of a spoon or spatula.
- Bake for 20–25 minutes, or until the top is golden brown and slightly firm to the touch. The edges should be lightly crisp while the center stays soft and chewy.
- Let the pan cool completely before slicing
Notes
- Use very ripe bananas. The riper they are, the sweeter and softer your bars will be.
- Don’t overbake. They’ll firm up as they cool, so remove them once the edges are golden.
- Add texture. Mix in nuts, seeds, or coconut flakes for a little crunch.
- Make it dairy-free. Just use coconut oil instead of butter.
- For a dessert twist. Add dark chocolate chips — it makes them taste like banana bread brownies.
