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Healthy Banana Oatmeal Bars

Wholesome homemade bars combining ripe bananas with hearty oats for a nutritious snack perfect for breakfast, lunch boxes, or post-workout fuel.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Breakfast, Snack
Cuisine: American, Healthy
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups old-fashioned rolled oats
  • 1 cup whole wheat flour or all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 0.25 tsp ground nutmeg optional
Wet Ingredients
  • 3 ripe bananas mashed, about 1.5 cups
  • 0.33 cup honey or maple syrup
  • 0.25 cup coconut oil or melted butter
  • 1 tsp vanilla extract
  • 1 egg large
Mix-Ins
  • 0.5 cup chopped walnuts or pecans
  • 0.33 cup dark chocolate chips optional
  • 0.25 cup ground flaxseed or chia seeds
  • 0.33 cup dried cranberries or raisins optional

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Parchment paper
  • Wire rack
  • Whisk and spatula

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on sides. Lightly grease the parchment.
  2. In a large bowl, whisk together oats, flour, baking powder, cinnamon, salt, and nutmeg until evenly combined.
  3. In a separate bowl, mash bananas until mostly smooth. Add honey, melted coconut oil, vanilla extract, and egg. Whisk until well combined and slightly frothy.
  4. Pour wet ingredients into dry ingredients. Fold together with a spatula until just combined. Do not overmix.
  5. Fold in nuts, chocolate chips, seeds, and dried fruit until evenly distributed. Reserve a small handful for topping if desired.
  6. Transfer batter to prepared pan. Press firmly and evenly into pan, ensuring mixture reaches all corners. Sprinkle reserved mix-ins on top and press lightly.
  7. Bake for 25-30 minutes until edges are golden brown and center is set. A toothpick inserted should come out with just a few moist crumbs.
  8. Remove from oven and cool completely in pan on wire rack. Once fully cooled, lift out using parchment overhang.
  9. Cut into 12-16 bars using a sharp knife, wiping blade between cuts for clean edges.
  10. Store in airtight container at room temperature for 3 days, refrigerate for 1 week, or freeze individually wrapped for up to 3 months.

Notes

Use very ripe bananas with brown spots for best sweetness and moisture. Press batter firmly into pan for bars that hold together well. Allow complete cooling before cutting to prevent crumbling. Bars can be customized with your favorite mix-ins and are easily made gluten-free or vegan with simple substitutions.