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No-Bake Chocolate Banana Oatmeal Fudge Bars

A chewy oatmeal crumble engulfs smooth dark chocolate banana fudge in these deliciously good-for-you snack bars.

Deliciously good-for-you snack bars, with a chewy oatmeal crumble and smooth chocolate fudge @coccoveredkt

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No-Bake

6 Ingredients

Vegan & Gluten-Free

These homemade banana fudge bars are based on the popular Oatmeal Chocolate Fudge Bars and are actually lightened up even more than the originals! Any banana lover will go crazy for the sweet chocolate-banana fudge centers.

The bars don’t need to be refrigerated, making them perfect to pack in a lunchbox or take as a nutritious on-the-go snack.

oatmeal bars

If you want to make these bars completely nut-free, feel free to sub out the peanut butter for sunbutter or coconut butter. Or you can try using a regular butter spread (such as vegan Earth Balance), but I haven’t tried that variation yet.

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These little fudge bars always go quickly at parties, so it’s a good idea to make a double batch if you want leftovers.

banana oatmeal bars

banana fudge bars

If you make a batch of these bars, be sure to tag me @ChocolateCoveredKatie on Instagram so I can see your creations, and I’ll share some of your pictures on my Instagram feed.

Deliciously good-for-you snack bars, with a chewy oatmeal crumble and smooth chocolate fudge @coccoveredkt

pin-it

Banana Oatmeal Fudge Bars

No-Bake Chocolate Banana Oatmeal Fudge Bars

Total Time: 5m
Yield: 12-16 bars
Print This Recipe 4.91/5
No-Bake Chocolate Banana Oatmeal Fudge Bars
4.91/511

Ingredients

  • 2 3/4 cup quick oats
  • 1/2 tsp salt
  • 1/2 cup pure maple syrup or honey
  • 1/4 cup peanut butter or allergy-friendly sub
  • 1 tbsp water
  • 4 oz chocolate chips
  • 1/2 cup mashed overripe banana (Click for a Banana-Free Version)

Instructions

*If you want a thicker chocolate layer than what’s shown in the photos, feel free to double the amount of chocolate chips and banana.

Line an 8-inch pan with parchment or wax paper. Set aside. If nut butter isn’t easily stir-able, gently heat it. Stir the oats, salt, maple syrup, nut butter, and water together until evenly combined. Transfer 2/3 of this mixture to the prepared pan. Press down hard, using a second sheet of parchment to press it evenly into the bottom of the pan. Carefully melt the chocolate chips in a new bowl, then stir in the banana until smooth. Spread this mixture on top of the crust. Sprinkle remaining oat crumbles on top of the chocolate, and press down. Refrigerate or freeze until firm enough to cut into bars.

View Nutrition Facts

 

Link Of The Day:

banana ice cream

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4.91/5 (11)

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Published on October 3, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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27 Comments

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  1. Dayna says

    I’m thinking of adding pumpkin instead of the banana (hubby hates banana, ugh) to keep it lower fat than your banana free version…let’s hope it works 🙂

    • Dayna says

      It worked! I just used 1/2 cup of pumpkin instead of the banana and it was great! Thanks for the easy, healthy recipe 🙂

  2. Geoffrey Levens says

    Oh…which to make first? These or the no banana original version…? If you were forced to pick one only, say as your survival food on a “dessert island” 😉 which would you choose? Of course you can change your mind later!

  3. Melissa Morwood says

    I am wondering if I could substitute old fashioned oats for the quick oats in this recipe and/or in your black bean brownie recipe. Would they turn out the same, or are quick oats required? Thanks!

  4. sam says

    I love love LOVE this recipe – it’s actually pretty dangerous for my boyfriend and I. But I do have a question: Honey is just so expensive, can I replace the honey with white corn syrup or will it drastically affect the taste? I love the honey in it, just can’t afford it all the time.. you know… renters problems… thanks for never disappointing with your recipes Katie!! Stay amazing!

    • Anita says

      SAm
      In America today, people are eating huge doses of sugar, especially high fructose corn syrup. It is sweeter and cheaper than regular sugar and is in every processed food and sugar-sweetened drink. Purging it from your diet is the single best thing you can do for your health! you will be better off with natural one like honey, agave syrup or maple syrup. ditch anything with corn syrup. And the only good choice of chocolate here would be in my opinion dark chocolate
      more about corn syrup here http://drhyman.com/blog/2011/05/13/5-reasons-high-fructose-corn-syrup-will-kill-you/

      I totaly recommend renting/buying book called “swallow this” by Joanna Blythman to see what is in the food.

  5. Vivian says

    I didn’t notice it called for quick oats and I never buy those so unwittingly I made it with old fashioned oats. They turned out great. Maybe they would be a little chewier than quick oats but that’s not a problem for us because we have teeth and we know how to use them! I will say we are trying to reduce sweeteners in our food since they add calories, are not great for your teeth, and now appear to contribute to heart disease so I REDUCED the maple syrup to 3/8 cup. I honestly don’t think you need the extra 1/8 cup that the original recipe suggests. Since we use real maple syrup that also saves a few sense. This recipe is definitely worth making again. Delicious!

  6. Helene says

    Just made these yesterday and they are awesome. My kids asked if I could make them more crunchy? Do you think I could bake these to get some crunch? And if so, at what temperature, for how long?
    Thanks!

  7. Menucha says

    I dunno… I can’t say I enjoyed these so much 🙁 maybe I did something wrong, but it wasn’t a hit at home

  8. Sarah says

    I only have old fashioned oats right now, not quick oats. Do you think this could be adjusted to use old-fashioned oats? Maybe I’ll try baking them for a few minutes. Hmm… 🙂

  9. Astrid says

    Made these today! Changed the maple to agave syrup and halved the amount, and added more peanut butter, very pleased with how they turned out! The chocolate/banana layer in between keeps your fingers cleaner when eating too 😉

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