I finally perfected a banana peanut butter oatmeal bar that packs breakfast, snack, and dessert into one portable square you’ll want to hoard.

Jump to Recipe

I am obsessed with these Banana Peanut Butter Oatmeal Bars because they hit every snack mood I ever have. I love the way creamy peanut butter folds into the batter, giving a dense, slightly salty backbone that keeps each bite from being cloying.

Very ripe bananas bring that deep, caramelized sweetness without fake sugar vibes. I enjoy how the texture sits between chewy and cakey.

But what really gets me is the smell when they come out of the oven. A serious siren song.

I want one for breakfast, one for lunch, one for no reason at all, right now.

Ingredients

Print Recipe (No Advertisments)

Bananas: Basically sweet, mushy glue that keeps bars tender and naturally sweet.
Rolled oats: Chewy backbone, hearty texture that feels kinda wholesome and filling.
Peanut butter: Rich, creamy protein punch that gives peanutty depth and stickiness.
Honey or maple: It’s sweet liquid gold that keeps things chewy and glossy.
Egg or flax egg: Binds everything together so bars don’t crumble apart.
Melted butter or coconut oil: Adds richness and helps bars slice cleanly.
Vanilla: A little warmth and familiar baking smell you’ll crave.
Cinnamon: Basically cozy spice, makes the whole thing taste like fall.
Baking powder: Gives a tiny lift so bars aren’t too dense.
Salt: Balances sweetness and stops it from tasting flat.
Brown sugar: Plus extra caramel notes if you want sweeter bars.
Chocolate chips: Melty pockets of joy, optional but totally worth it.
Chopped peanuts or walnuts: Crunchy contrast, adds texture and more nutty flavor.

Ingredient Quantities

2 medium very ripe bananas, mashed (about 1 cup)

2 cups old fashioned rolled oats

1 cup creamy peanut butter, room temp

1/2 cup honey or maple syrup

1 large egg (or 1 flax egg for vegan)

2 tablespoons melted butter or coconut oil

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup light brown sugar, packed (optional, for extra sweetness)

1/2 cup chocolate chips or chopped dark chocolate (optional)

1/4 cup chopped roasted peanuts or chopped walnuts (optional, for crunch)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F and line an 8×8 inch baking pan with parchment or lightly grease it so the bars dont stick.

2. In a large bowl mash 2 very ripe bananas until mostly smooth, then stir in 1 cup creamy peanut butter, 1/2 cup honey or maple syrup, 1 large egg (or 1 flax egg if vegan), 2 tablespoons melted butter or coconut oil, and 1 teaspoon pure vanilla extract until everything looks combined.

3. In a separate bowl whisk together 2 cups old fashioned rolled oats, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, 1/4 teaspoon salt and 1/4 cup packed light brown sugar if you’re using it for extra sweetness.

4. Add the dry oat mixture to the wet banana mixture and fold gently until evenly mixed. The batter will be thick and slightly sticky.

5. If using chocolate chips or chopped dark chocolate, fold in 1/2 cup now. If you want crunch also fold in 1/4 cup chopped roasted peanuts or chopped walnuts. Save a few chips or nuts to sprinkle on top.

6. Transfer the mixture to the prepared pan and press it down firmly and evenly with a spatula or the back of a spoon. Pressing firmly helps the bars hold together after baking.

7. Sprinkle the reserved chocolate chips or nuts on top and bake for 20 to 25 minutes, until the edges are golden and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.

8. Let the bars cool completely in the pan on a wire rack, about 30 to 45 minutes. Cooling is important so they set; if youre impatient chill them in the fridge for 15 to 20 minutes to speed things up.

9. Lift the parchment out, slice into bars, and store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to a week. For longer storage freeze individually wrapped bars for up to 3 months.

10. Quick tips: use very ripe bananas for max sweetness and moisture, spoon and level your oats if you want exact measure, and if the batter seems dry add a tablespoon or two of milk. For vegan version be sure to use coconut oil and a proper flax egg.

Equipment Needed

1. Oven (preheat to 350°F)
2. 8×8 inch baking pan lined with parchment or lightly greased
3. Large mixing bowl and a smaller bowl (wet and dry stuff)
4. Fork or potato masher for the bananas
5. Whisk for the dry ingredients and to break up lumps
6. Silicone spatula or sturdy spoon to fold and press the batter into the pan
7. Measuring cups and spoons (cup measures for oats/peanut butter, tsp/tbsp for spices)
8. Baking sheet or wire cooling rack to cool the pan on
9. Sharp knife and cutting board to chop nuts or slice bars afterwards

FAQ

Q: Can I make these bars gluten free?

A: Yes, just use certified gluten free rolled oats, and make sure any add ins like chocolate are labeled gluten free. Oats can be cross contaminated otherwise, so don’t skip that if you need GF.

Q: How do I make them vegan?

A: Swap the egg for a flax egg (1 tablespoon ground flax + 3 tablespoons water, let sit 5 minutes), use maple syrup instead of honey, and use coconut oil or vegan butter. They’ll be a tad more crumbly, but still tasty.

Q: Can I freeze these bars?

A: Totally. Cool fully, cut into bars, wrap tight in plastic wrap and store in a freezer bag. They keep well for up to 3 months. Thaw a couple hours at room temp or microwave for 20 30 seconds to soften.

Q: My bars are too dry or too crumbly, what went wrong?

A: Most likely you overbaked, or your bananas were smaller than called for. Add a tablespoon or two of milk, extra mashed banana, or a bit more peanut butter to the batter next time. Also, don’t pack the oats too tight when measuring.

Q: Can I make these in advance for meal prep?

A: Yes these hold up great. Store in an airtight container at room temp for 2 3 days, or in the fridge for up to a week. They’re perfect for grab and go breakfasts or snacks.

Q: Any tips for mix ins like chocolate or nuts?

A: Fold them in gently so the batter stays evenly mixed, and reserve a few to press on top for a pretty finish. If you add a lot of mix ins, you might need an extra tablespoon of binder like peanut butter or mashed banana so the bars don’t fall apart.

Banana Peanut Butter Oatmeal Bars Recipe Substitutions and Variations

Bananas: swap with 3/4 cup unsweetened applesauce, or 1/2 cup pumpkin puree, or 1 ripe mashed avocado. They change texture a bit but still bind and sweeten—recipes may be slightly more moist.
Peanut butter: use almond butter, sunflower seed butter (nut free), or tahini. Flavor will shift, but the fat and binding stay similar, so bars hold up fine.
Honey or maple syrup: try agave nectar, brown rice syrup, or date syrup. Sweeter or milder depending on choice, so taste and adjust if you like it sweeter.
Egg (or flax egg): replace with 1 tbsp chia seeds + 3 tbsp water (let gel 5 min), or 3 tbsp applesauce, or a commercial egg replacer powder. These keep the bars together but may make them a touch denser.

Pro Tips

1. Press the mixture down super firm before baking, like youre compacting it into a pan so the bars dont crumble later. If you skip this they’ll be more like loose granola than bars.

2. Cool completely before slicing, seriously. If youre impatient stick the pan in the fridge for 15 to 20 minutes first. Cutting hot or warm bars makes them fall apart and look messy.

3. If you want chewier bars add 1 to 2 tablespoons of milk or a little extra mashed banana. For firmer bars add an extra 1/4 cup oats. Small adjustments change texture fast so tweak one tablespoon at a time.

4. Toast the nuts and warm the chocolate a bit before folding in. Toasting brings out flavor and warm chocolate melts into little ribbons. Reserve a few chips or nuts and press them on top so they look nice after baking.

5. For vegan swaps use a flax egg and coconut oil, and skip the brown sugar if your bananas are super ripe. If the batter seems too dry add a teaspoon or two of liquid rather than a lot at once, and always measure oats by spooning into the cup then leveling for more consistent results.

Banana Peanut Butter Oatmeal Bars Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I finally perfected a banana peanut butter oatmeal bar that packs breakfast, snack, and dessert into one portable square you'll want to hoard.

Servings

servings

Calories

327

kcal

Equipment: 1. Oven (preheat to 350°F)
2. 8×8 inch baking pan lined with parchment or lightly greased
3. Large mixing bowl and a smaller bowl (wet and dry stuff)
4. Fork or potato masher for the bananas
5. Whisk for the dry ingredients and to break up lumps
6. Silicone spatula or sturdy spoon to fold and press the batter into the pan
7. Measuring cups and spoons (cup measures for oats/peanut butter, tsp/tbsp for spices)
8. Baking sheet or wire cooling rack to cool the pan on
9. Sharp knife and cutting board to chop nuts or slice bars afterwards

Ingredients

2 medium very ripe bananas, mashed (about 1 cup)
2 cups old fashioned rolled oats
1 cup creamy peanut butter, room temp
1/2 cup honey or maple syrup
1 large egg (or 1 flax egg for vegan)
2 tablespoons melted butter or coconut oil
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup light brown sugar, packed (optional, for extra sweetness)
1/2 cup chocolate chips or chopped dark chocolate (optional)
1/4 cup chopped roasted peanuts or chopped walnuts (optional, for crunch)

Directions

Preheat oven to 350°F and line an 8×8 inch baking pan with parchment or lightly grease it so the bars dont stick.
In a large bowl mash 2 very ripe bananas until mostly smooth, then stir in 1 cup creamy peanut butter, 1/2 cup honey or maple syrup, 1 large egg (or 1 flax egg if vegan), 2 tablespoons melted butter or coconut oil, and 1 teaspoon pure vanilla extract until everything looks combined.
In a separate bowl whisk together 2 cups old fashioned rolled oats, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, 1/4 teaspoon salt and 1/4 cup packed light brown sugar if you're using it for extra sweetness.
Add the dry oat mixture to the wet banana mixture and fold gently until evenly mixed. The batter will be thick and slightly sticky.
If using chocolate chips or chopped dark chocolate, fold in 1/2 cup now. If you want crunch also fold in 1/4 cup chopped roasted peanuts or chopped walnuts. Save a few chips or nuts to sprinkle on top.
Transfer the mixture to the prepared pan and press it down firmly and evenly with a spatula or the back of a spoon. Pressing firmly helps the bars hold together after baking.
Sprinkle the reserved chocolate chips or nuts on top and bake for 20 to 25 minutes, until the edges are golden and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
Let the bars cool completely in the pan on a wire rack, about 30 to 45 minutes. Cooling is important so they set; if youre impatient chill them in the fridge for 15 to 20 minutes to speed things up.
Lift the parchment out, slice into bars, and store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to a week. For longer storage freeze individually wrapped bars for up to 3 months.
Quick tips: use very ripe bananas for max sweetness and moisture, spoon and level your oats if you want exact measure, and if the batter seems dry add a tablespoon or two of milk. For vegan version be sure to use coconut oil and a proper flax egg.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.