Healthy Banana Oatmeal Bars – Clean Eating Snack
Banana Oat Bars (A Tale of Morning Chaos)
Alright, so let me just say: my kitchen is usually more circus than sanctuary, especially when I’m trying to wrangle breakfast AND pack lunches at 7:13 a.m. (how does time go so fast??). That’s where these healthy banana oatmeal bars started—somewhere between burning toast and realizing we’re out of milk. I whipped them up one groggy morning with three spotty bananas that stared at me with all the guilt of wasted fruit. On the upside, the house smelled great—like a hug from the oven. Also, yes, I did once straight-up forget the oats, but honestly, the less said about that, the better.
Why You’ll Keep Coming Back to These Bars
I make these whenever I need a snack for in-between meals (which is, erm, constantly). My son plows through them—he says they taste like banana bread if banana bread went jogging. Oh, and when I’m rushing madly out the door, it’s nice to grab something I don’t feel sheepish about eating (not like that time I called a chocolate muffin “breakfast”). To be honest, I mostly love that these use up sad bananas—makes me feel like a hero. But, for real, batch two always disappears faster than the first; maybe that’s saying something, or maybe I just have snack gremlins.
What You’ll Need (and a Few Cheeky Swaps)
- 3 medium ripe bananas (the more freckles the better—sometimes I use 2 really big ones instead, it’s not rocket science)
- 2 cups rolled oats (quick oats? Sure, if you’re in a rush, though they make it a bit mushier)
- 1/4 cup natural peanut butter (almond, cashew, or even sunflower seed butter if you’re nut-free; my gran swore by a splash of tahini once—interesting, in a good way)
- 1/4 cup honey or maple syrup (I won’t tattle if you use agave or even a spoon of brown sugar instead)
- 1/2 tsp vanilla extract (double that if you’re a vanilla fiend like me)
- 1/2 tsp cinnamon (sometimes I just shake the jar until it looks right—no shame)
- Pinch of salt (don’t skip! It wakes up the flavors)
- Optional: 1/3 cup chocolate chips, raisins, nuts, coconut flakes, chia seeds—use whatever is lurking in the cupboard
How To Make These (Without Losing Your Mind)
- Smash the bananas. Just in a big bowl. I use a fork, but once I forgot where mine was and used a potato masher—it was fine. You want them super mushy.
- Stir in the peanut butter, honey, and vanilla. Mix it a bit before tossing in oats, cinnamon, and salt. This is when it starts to look like goop—don’t stress, that’s normal. Actually, I find it works better if you don’t overmix.
- Add your optional bits: I almost always throw in a handful of chocolate chips, unless I’m pretending to be virtuous. Raisins are awkward, but some people love them. Do what you feel.
- Press the mix into a lined 8×8 pan. Flatten it down as best you can; I use slightly wet hands—less sticky.
- Bake at 180°C (350°F) for 20-25 minutes. If you want them firm, go longer. If you like gooey (me!), pull them out on the early side.
- Let cool. This is where I usually sneak a taste despite repeatedly telling myself to “have patience”. Warm bars are mighty crumbly, but who cares?
Things I’ve Learned (the Slightly Hard Way)
- If you skip parchment paper the bars turn into a sticky mess… or maybe you enjoy scraping bits form the pan—live your truth.
- Overripe bananas work magic. Slightly green ones? Just, no. The end result tastes like sadness.
- If you double up on peanut butter, it gets a bit fudgey and (surprise) harder to cut neatly.
- Once I thought more honey = better, but then it all just stuck together in one big chewy lump.
Weird Experiments and Happy Accidents
- Add cocoa powder for a chocolate vibe—yum.
- I once tried grated carrot for extra veg. It… wasn’t quite right. Maybe you’ll fix what I couldn’t.
- Chopped dates pump up the sweetness; just don’t overdo it or you’ll be flossing all day.
- A friend used pumpkin puree instead of banana—now that was a winner in October.
Gear You’ll (Maybe) Need
I usually grab a medium mixing bowl, a wooden spoon, and an 8×8 or 9×9 inch pan. If you don’t have parchment, a good smear of oil sort of works (though not as tidy). Heck, you could even shape these into cookies on a tray—no rules!
How to Store (Assuming These Last That Long)
These keep in an airtight box on the counter for 2-3 days, or pop them in the fridge for a week. Or at least, that’s what the experts say. In my house they’ve never lasted more than 36 hours, so what do I know?
Favourite Ways to Serve
Sometimes I chop them into bars, but if it’s a special morning, I’ll cup up big squares and add a blob of Greek yogurt and berries. When the kids were little, we’d pack these for school snacks—tucked next to apple slices. Or—just grab one and go, no fancy business.
Pro Tips I Had to Learn the Hard Way
- I once rushed cooling and tried to cut them hot; they crumbled everywhere and the dog got a feast. Wait. Just wait.
- If you use natural peanut butter, stir it well so you don’t get that oily puddle business in the middle. (Ask me how I know…)
- Don’t use steel-cut oats, ever. They stay weirdly chewy. Might as well gnaw on cardboard.
- Actually, sometimes I forget a sprinkle of salt, and the bars just taste flat. Don’t skimp.
FAQ (Because You Asked, and Honestly, I Love It)
- Can I make this vegan?
- Sure can! Just use maple syrup instead of honey. Maybe try agave too?
- Are these gluten free?
- They can be! Just make sure your oats are certified gluten free (a lot are, but some aren’t—check the label).
- Can I freeze banana oatmeal bars?
- Yep, and actually, I think they taste better the next day out of the freezer. Wrap ’em up tight though, or they’ll get that weird freezer taste.
- How sweet are these, really?
- That depends on your bananas and what you toss in; super ripe bananas make a much sweeter bar, obviously!
- Where do you buy your oats?
- I usually grab my rolled oats from Bob’s Red Mill online, but any store brand works most days. For more oat recipes, I like Cookie + Kate’s blog (Kate’s granola is top notch!)
If you try these and tweak them, let me know. Or don’t, it’s your snack adventure. One last thing—don’t be afraid to get creative; half the fun of these bars is doodling in the margins, figuratively speaking. (And, for what it’s worth, once I used crunchy peanut butter by accident and now I prefer it that way—just sayin’.)
Ingredients
- 2 large ripe bananas, mashed
- 2 cups rolled oats
- 1/4 cup natural almond butter
- 1/4 cup honey or pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
Instructions
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1Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
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2In a large bowl, mash the bananas until smooth. Stir in almond butter, honey, and vanilla extract until well combined.
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3Add the rolled oats, cinnamon, baking powder, and sea salt. Mix until all ingredients are evenly incorporated.
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4Press the mixture firmly into the prepared baking pan, spreading evenly.
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5Bake for 20-25 minutes, or until the bars are set and lightly golden. Let cool completely before slicing into bars.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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