These soft and chewy Peanut Butter Banana Oatmeal Breakfast Bars are perfect to make ahead and grab for a quick breakfast or snack! They’re freezer-friendly, easy to make, and sweetened with honey and bananas!
Since we’re back from our best ever Hawaii vacation and Whole30 is over, I’m craving all things BUT eggs for breakfast. Actually… we’ve kept up the hard-boiled egg habit, but I usually eat them as snacks instead of for breakfast.
No, I’m talking oats, peanut butter, honey, carbs ETC. Whole30 did us so much good, but I was very ready to pick up the recipe testing on these bars I had first tried back in November.
So many of my favorite things, all wrapped up in bar form, and totally okay with me to eat for breakfast or snacks. Not to mention such a great use of leftover bananas!
Total Time: 35 minutes
Prep: Make-Ahead Friendly
Ingredients in these Banana Oatmeal Breakfast Bars:
- Bananas – Duh!! The good news is they are not required to be super ripe for this recipe to succeed. I used up our ripe ones and had to continue testing with newer bananas. Still worked just fine.
- Rolled Oats – Old-fashioned, rolled oats. I use Bob’s Red Mill. Use the gluten-free specific kind if you need that!
- Peanut Butter – We love PB. Hope you do too. If you don’t, another nut butter would probably work but I haven’t tested anything but peanut butter.
- Honey – Used as the sweetener in the recipe, and I just love the PB/honey combo.
- Almond Milk – But you can use any nut milk or dairy milk if you want.
- Baking Powder – For some puff!
- Cinnamon – Cinnamon and peanut butter is just a combo I love. For yummy flavor!
- Salt – A bit of sea salt to balance all the sweetness.
Can I use a different sweetener instead of honey?
I have personally tested this recipe with maple syrup instead of honey, and I prefer honey as the sweetener. There’s just something so good about the honey/peanut butter/banana combo that I love. Maple syrup adds a different kind of sweetness that I usually love, but not in the case of these Banana Oatmeal Breakfast Bars.
That being said, you are always welcome to make this recipe your own and try it any way you want!
Can I use a different nut butter instead of peanut butter?
I have not tested this recipe with anything other than peanut butter, but I do think it would be delicious with any nut butter, particularly cashew butter. I was specifically going for the PB/banana combo when I was testing out this recipe.
Are these Banana Oatmeal Breakfast Bars good for meal prep?
Yes! We love them for a breakfast or snack prep. Have one for breakfast with a hard-boiled egg for a macro balanced morning meal, or grab one as a snack to help keep you satisfied between meals.
How to store Banana Oatmeal Breakfast Bars:
Keep these bars stored on the counter or in the fridge in an airtight container or individually wrapped, for up to 5 days. They may start to get stale around day 4, but they are still good to eat if you want.
Are these Banana Oatmeal Breakfast Bars freezer friendly?
Yes! During testing, I froze several of these breakfast bars and was able to thaw and eat them later without being able to tell they were frozen.
I tried two different methods of thawing which both worked very well:
- Overnight thaw – Pulled a frozen breakfast bar out of the freezer and put it in a container in the fridge. Ate the next day.
- Counter quick thaw – Pulled a frozen breakfast bar out of the freezer and left it on the counter for one hour. Was still very cold when I ate it but was thawed and soft.
These soft and chewy Peanut Butter Banana Oatmeal Breakfast Bars are perfect to make ahead and grab for a quick breakfast or snack! They’re freezer-friendly, super easy to make and naturally sweetened with honey and bananas!
- 2 medium bananas
- 1 + 1/2 cups rolled oats (not quick or instant)
- 2 teaspoon ground cinnamon
- 2 tablespoons almond milk (or any kind)
- 1/2 cup creamy peanut butter
- 1/4 cup honey
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- optional: 1 banana, cut into 16 slices, for topping & peanut butter for drizzling
- Prep & mix: Preheat oven to 375F. Line an 8×8 baking pan with parchment paper. Mash bananas in a medium sized mixing bowl until no chunks remain. Add all remaining ingredients to the bowl (except optional sliced bananas) and mix thoroughly. Pour mixture into the prepared 8×8 pan. Optional: Top with sliced bananas in 4×4 rows. Press them slightly into the batter.
- Bake: Bake for 23-26 minutes, or until a toothpick inserted in the center comes out clean.
- Serve & store: Let the bars cool for about 5 minutes, then remove from the pan using the parchment paper. Place on a cutting board and let cool for a few more minutes, then use a sharp knife to cut into 8 bars. Drizzle with melted peanut butter if you wish. Keep these bars stored on the counter or in the fridge in an airtight container or individually wrapped, for up to 5 days. They may start to get stale around day 4, but they are still good to eat if you want.
Nutrition information estimated with My Fitness Pal.
- Serving Size: 1 bar
- Calories: 225
- Sugar: 14g
- Fat: 9g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 6g