These freezer friendly banana baked oatmeal bars are perfect for taking as a super wholesome on-the-go breakfast or healthy snack!
It’s like eating a giant homemade banana oatmeal chocolate chip cookie for breakfast, delicious and hot from the oven.
The wholesome recipe can be vegan, gluten free, egg free, dairy free, low fat, low sugar and refined sugar free, with protein, iron, and fiber in each filling bite.
Make up a batch for the entire family. Or freeze some of the bars right away, so you can always have a healthy breakfast on hand any time you want one!
Also make these Vegan Chocolate Chip Cookies
Banana oatmeal bar ingredients
The recipe calls for oats, banana, sweetener, vanilla extract, and a pinch of salt.
For sugar free oatmeal bars, simply use liquid or powdered stevia to equal the sweetness amount of three tablespoons sugar.
Change up the flavor by using peanut butter, almond butter, or coconut butter or oil for the fat. Peanut butter oatmeal breakfast bars are one of my favorite versions.
Or turn it into a fat free breakfast recipe by substituting water instead.
There’s a banana free option listed in the recipe box below. Roasted sweet potato can also be mashed and used instead of the banana if you prefer.
Making the oatmeal breakfast bars
Preheat your oven to 350 degees Fahrenheit, and line an eight inch baking pan with parchment paper, or grease the pan well.
Stir all of the ingredients in a large mixing bowl. Make sure everything is evenly stirred, then smooth the batter into the prepared pan.
You can sprinkle a handful of chocolate chips on top if you want chocolate baked oatmeal bars. Then bake the recipe 20 minutes on the oven’s center rack.
Do not open the oven door. Turn off the heat completely, and let the pan sit in the closed oven for an additional five minutes so the bars will firm up while maintaining their soft and moist texture.
Slice into bars. If desired, top the healthy banana oat bars with Vegan Cream Cheese.
How to store baked oatmeal bars
Cover and refrigerate leftovers in the pan for three to four days.
Or slice the baked oatmeal into bars or squares. Layer them into an airtight container, with a piece of parchment paper or wax paper in between each layer so the bars do not stick to each other.
Once they are packed into the container, leftover bars can be stored in the freezer for up to three months. To defrost when ready to eat, simply thaw the banana oatmeal bars in the microwave or a warm oven, or heat in a pan on the stovetop.
Other healthy breakfast ideas
Watch the oatmeal bar recipe video above
Baked Oatmeal Bars
Ingredients
- 2 cups rolled oats
- 1 1/3 cup mashed banana (for banana-free, try these Baked Oats)
- 6 tbsp water
- 1/2 tsp salt
- 3 tbsp pure maple syrup, agave, or honey OR stevia equivalent
- 3 tbsp oil, nut butter, or additional water
- 1 tsp pure vanilla extract
- optional handful chocolate chips, chopped nuts, etc.
Instructions
- Preheat the oven to 350 F. Line an 8-inch pan with parchment, or grease well. Stir all ingredients, then smooth into the pan. Sprinkle chocolate chips on top if desired. Bake 20 minutes, then do not open the oven door but turn off the heat and let sit in the closed oven an additional 5 minutes. Slice into bars. Leftovers can be refrigerated for 3-4 days or frozen for a few months.View Nutrition Facts
Notes
Have you made this recipe?
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Healthy Banana Recipes
Healthy Banana Bread – OIL FREE Option
LeaAnn Ross says
OMG! I made these because I wanted to get rid of bananas and didn’t want to make bread!! I will have these on hand ALWAYS!! I added flax seed to too! They are a delightfully, tasty snack that is healthy! I threw them in the freezer but they won’t be lasting long!! They are so good!
Gigi says
We always have over ripe bananas at our house and get tired of banana bread. This recipe will be my go to from now on to use up all those bananas! It was quick, easy and very delicious!
Dee says
Taste great. Using the recipe above without adding choocolate chips or nuts and using almond butter is double the calories states. The rolled oats alone account for almost 90cal per serving (9)
Nina says
Hi can these be made with traditional oats? Has anyone reading this tried traditional oats. It’s all I’ve got in my pantry at the moment. Thanks.
JB says
Can you make these in a 9 inch pan instead of an 8 inch pan?
Jen says
Hi there!
Good recipe! I chose to put the mix into a silicone bar mould (with 12 spots), baked it for 12 minutes, let sit for 5 and they were great! Thanks!
Suzanne says
These are our go-to now. Delicious.
Shaina says
These are so good! I’ve made these a few times, and this is my favorite version—no honey, 1 tbsp peanut butter, and cranberries, chocolate chips, and almonds. Perfect breakfast/snack bars. Yum!
Jen says
I literally NEVER leave reviews but wanted to get in here and say that this recipe is amazing. Healthy, quick, and delicious! Thank you! I’ve made it soooo many times.
Sophie says
I’m not vegan and was looking to add more protein so I added in some plain yogurt to sub for some of the banana and all the water and they turned out great!