Description
Wholesome peanut butter banana oatmeal bars made with ripe bananas, creamy peanut butter, oats, and chocolate chips. Perfect for breakfast, snack, or dessert—soft, chewy, and easy to make in one bowl.
Ingredients
1 cup (230g) mashed bananas (about 3 medium or 2 large ripe bananas)
1/2 cup (125g) creamy or crunchy peanut butter
1/4 cup (50g) coconut sugar or brown sugar
1/4 cup (60g) unsweetened applesauce
1/2 cup (120ml) almond milk (or any nondairy milk)
2 and 1/2 cups (213g) old-fashioned whole oats or quick oats (not instant)
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 cup (180g) semi-sweet chocolate chips (use dairy free for vegan)
Instructions
Heat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper so the edges hang over for easy removal.
Mash bananas in a large bowl until smooth. Add peanut butter, coconut or brown sugar, applesauce, and almond milk. Stir until fully blended.
Add oats, baking powder, salt, cinnamon, and vanilla extract. Mix until oats are coated and evenly combined. Fold in chocolate chips.
Spoon the batter into your lined pan. Use a spatula to spread the mixture evenly.
Bake for 25–28 minutes, until edges are golden and the center feels set.
Remove pan and let cool at room temperature for 30–60 minutes, then refrigerate for 1 hour before slicing.
Lift out using parchment, cut into bars, and serve. Optional: drizzle extra peanut butter on top.
Store leftovers in an airtight container in the fridge for up to 10 days.
Notes
For the best results, use bananas with brown spots—they add natural sweetness and binding.
The bars slice best after chilling in the fridge.
Swap peanut butter for almond or sunflower seed butter for a different flavor.
For vegan bars, use plant-based milk and dairy-free chocolate chips.
Bars freeze well—wrap individually and thaw before serving.
- Prep Time: 10 mins
- Cook Time: 25 /28 mins
- Category: Dessert
- Method: Backing
- Cuisine: American