A one bowl breakfast, these Peanut Butter Banana Oat Bars are full of nutrients and a great replacement for those store bought granola bars.
What's in Peanut Butter Banana Oat Bars?
I've made another variation of these bars, my Apple Cinnamon Breakfast Bars and they were a hit so I decided to try another variation and see how they came out. These might be my new favorite bars! There are very few ingredients in these bars, so they are easy to make any day of the week.
Bananas- You'll want your bananas to be very ripe. Brown and spotty is best. Those kind of bananas are the sweetest and make the best breakfast bars. If your bananas are still too yellow, you can place them in a brown paper bag overnight and it should ripen them faster.
Peanut Butter- I used creamy here, but if you have crunchy that might be a nice addition as well. The crunchy peanut butter would give these bars a great texture. My family prefers creamy peanut butter and that is why I used it.
Maple Syrup- I didn't use any processed sugar in this recipe, so the maple syrup gives these bars the sweetest, as well as the bananas. Use a good quality maple syrup like this one. It's important not to use one that is mostly corn syrup. If you can get your hands on the good stuff it's worth the extra cost.
Oats- Don't use instant or quick cooking oats here. The Old Fashioned oats give the bars their texture, making them nice and chewy. If you use instant, they may disintegrate and fall apart on you which you do not want.
Chia Seeds- An optional ingredient, I add chia seeds because I want to sneak in extra nutrition wherever I can for my family. Chia seeds are loaded with fiber and good fats, so I add them in my baked goods and wherever I can.
Let's Make These Bars
There's no fancy equipment needed for these peanut butter banana oat bars. You'll need a large bowl, a mixing spoon, a 9x13inch pan, some parchment paper, and your oven!
Preheat the oven to 350 degrees and line the pan with parchment paper. If you don't have parchment paper, you can spray the pan instead so the bars do not stick.
Peel and mash the bananas in a large bowl. You'll want them to be pureed, as if you were making a banana bread. Once they are fully mashed, add the rest of the ingredients to the bowl.
Pour the batter into a prepared 9x13 inch pan and bake for 35 minutes. The bars should be browned on the edges when they are done. Allow the bars to cool completely before removing them from the pans. If you try to take them out of the pan too early, you run the risk of them falling apart. Drizzle with more peanut butter if you would like and serve immediately.
Frequently Asked Questions
Sure! Once they are cooled, place them in an airtight container and they should last for about 5 days. I would not add the peanut butter drizzle on top because that might get sticky in the airtight container. They can also be frozen. Once again, do not drizzle them with peanut butter and add them to an airtight container or Ziploc bag and place them in the freezer for up to three months.
According to Healthline oats are naturally gluten free, but may come in contact with items that are not gluten free in their processing. If you have a favorite oats brand that you use that is gluten free, then you're good! These oats will be gluten free!
Definitely! As I mentioned above, my family tends to prefer creamy peanut butter. If you have crunchy on hand use that! Natural peanut butter would also be a great choice! There are tons of great brands out there that have delicious all natural peanut butter.
Other Recipes to Try!
Did you love these Peanut Butter Banana Oat Bars? I’d love to hear from you! Give me a shout on Instagram or Facebook and let me know (@Lynnswayoflife) !
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Peanut Butter Banana Oat Bars
- 2 ½ cups Old Fashioned Oats
- ⅓ cup Maple Syrup
- 2 Bananas Very Ripe
- ½ cup Peanut Butter Creamy
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 tablespoon Cinnamon
- 1 cup Almond Milk
- 2 Eggs
- 1 teaspoon Vanilla
- 2 tablespoon Chia Seeds
- Preheat oven to 350 degrees. Prepare an 9x13 inch pan by spraying the inside of the pan. If you have parchment paper, line the pan with parchment paper so it does not stick.
- In a large bowl, mash the bananas until they are pureed.
- Add the rest of the ingredients and mix everything until combined.
- Pour the batter into the pan and bake for 35 minutes. The edges should be browned when it is done.
- Allow the bars to cool before cutting them. Drizzle with Peanut Butter if desired. Store in an airtight container for up to 5 days.
- Creamy peanut butter or crunchy peanut butter can be used in this recipe.
- You will want the bananas to be brown and spotty so they have a lot of sugar in them. The type of bananas you would use for banana bread.
I tried these today. I also added 1 tbs flaxseed, 2 tbs raw sunflower seeds, 1 tbs raw pumpkin seeds to the batter. Turned out great! I let them cool overnight and ate one in the morning. I melted some peanut butter and topped the rest with a couple tops on each bar. Let cool in fridge. Liked them even better with the added peanut butter.
I love that! Great ideas! Thanks for making my recipe!
I don't see sourdough discard in recipe. Does it not have it?
Hi! No this is not a sourdough recipe. I have lots of sourdough discard recipes here tho!