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Peanut Butter Banana Oatmeal Bars Recipe

4.6 from 85 reviews
  • Author: Hannah
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours (includes cooling and chilling)
  • Yield: 16 bars 1x
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

Delicious and wholesome Peanut Butter Banana Chocolate Chip Oatmeal Bars that combine ripe bananas, creamy peanut butter, and sweet chocolate chips in a wholesome oat base. These bars are vegan, gluten-free with certified oats, and perfect for a nutritious snack or breakfast on the go. Soft and chewy with a hint of cinnamon, they are easy to make and store well in the fridge or freezer.

Ingredients

Scale

Wet 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)
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 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

Add-Ins

  • 1 cup (180g) semi-sweet chocolate chips (use dairy free for vegan)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, ensuring enough overhang on the sides for easy removal of the bars. Set aside.
  2. Mix Wet Ingredients: In a large bowl or the bowl of your stand mixer, mash the bananas thoroughly. On medium speed, beat or whisk in the peanut butter, coconut or brown sugar, applesauce, almond milk, and vanilla extract until the mixture is smooth and well combined.
  3. Add Dry Ingredients: Gradually add the oats, baking powder, salt, and cinnamon to the wet mixture. Mix until just combined. The batter will be thick but still pourable.
  4. Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter ensuring even distribution.
  5. Pour Batter and Bake: Spoon or pour the batter evenly into the prepared baking pan and spread it out. Bake for 25-28 minutes or until the center is set but still slightly soft to the touch.
  6. Cool and Chill: Remove from the oven and allow the bars to cool in the pan at room temperature for 30-60 minutes. Then place the pan in the refrigerator and chill for 1 hour to firm up for easier cutting.
  7. Cut and Store: Using the parchment paper overhang, lift the bars out of the pan. Cut into 16 bars. Optionally, drizzle with melted peanut butter before serving. Store leftover bars covered tightly in the refrigerator for up to 10 days.

Notes

  • Freezing Instructions: Freeze bars in single layers with parchment paper between them in a freezer-friendly container for up to 3 months. Thaw overnight in the refrigerator.
  • Special Tools: Electric mixer (handheld or stand), glass mixing bowl, 9-inch square baking pan.
  • Peanut Butter: Any nut butter works (peanut, almond, cashew), natural or processed.
  • Applesauce: Can substitute 1 egg or a flax egg (1 tbsp ground flax + 3 tbsp warm water, gelled for 10 minutes) instead of applesauce.
  • Oats: Use certified gluten-free oats to keep it gluten-free.
  • Chocolate Chips: Can replace or omit with peanut butter chips, chopped nuts, or raisins.
  • Vegan: Use dairy-free chocolate chips and nondairy milk to ensure vegan compliance.

Nutrition

  • Serving Size: 1 bar
  • Calories: 190
  • Sugar: 9g
  • Sodium: 110mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 0mg

Find it online: https://cookesrecipes.com/peanut-butter-banana-oatmeal-bars-recipe/