Peanut Butter Banana Oatmeal Bars

Peanut butter, banana, and chocolate…basically the BEST combo EVER! Do you agree? If you answered yes, you HAVE to make these Peanut Butter Banana Oatmeal Bars.

I love these bars because they are:

• easy to make– made in ONE bowl, no mixer required!
• made with basic, wholesome ingredients
• gluten-free– can be vegan if you use dairy-free chocolate chips!
• soft, moist, and satisfying
• can be made in advance– will keep in the fridge for 7 days and they are freezer friendly too!
• and the most important part, they are DELICIOUS!

The bars are similar to baked oatmeal, but they hold their shape and can be cut into squares. They are soft, chewy, and hearty! They kind of remind me of my banana oatmeal chocolate chip cookies, but with peanut butter and in bar form:)

The bars are easy to customize. You can leave out the chocolate chips if you want, but when chocolate is an option, I always say YES! You can add in nuts, dried fruit, or drizzle with peanut butter!

The bars make a great breakfast, snack, or dessert! I love keeping them in the fridge or freezer for a healthy sweet treat! They are a hit with kids and adults!

Basic Ingredients You Will Need

• Bananas– make sure you use RIPE bananas. The browner, the better! Ripe bananas make the bars sweet! Mash the bananas with a fork, you need ¾ cup mashed bananas, which is 2 to 3 bananas, depending on their size. If you have frozen bananas, thaw before using.
• Peanut butter– I recommend using natural peanut butter. The ingredients are peanuts and sea salt! Make sure you stir the peanut butter before using so it is nice and creamy. Costco's organic peanut butter is my favorite brand. Regular conventional peanut butter like Skippy or Jif will work.
• Pure maple syrup– to sweeten the bars!
• Egg– to bind the bars together and the egg adds protein!
• Vanilla extract– a splash!
• Oats– I recommend using old fashioned oats. if you need the recipe to be gluten-free, use gluten-free oats.
• Cinnamon– a love adding in a little cinnamon!
• Baking powder– just a little to help the bars rise.
• Salt– to enhance all of the flavors.
• Chocolate chips– Guittard are my favorite chocolate chips! Hu Kitchen also makes good chocolate chips that have no added sugar, are keto, and paleo.
• Flaky sea salt– for sprinkling on top!

How to Make Peanut Butter Banana Oatmeal Bars

• Preheat oven to 350 degrees F. Line an 8×8-inch metal baking pan parchment paper. Lightly spray with nonstick cooking spray and set aside.
• In a large bowl, combine the mashed bananas, peanut butter, maple syrup, egg, and vanilla extract.

• Add the oats, baking powder, cinnamon, salt, and ½ cup of chocolate chips.

• Stir until combined. The mixture will be thick and moist.

• Pour the mixture evenly into the prepared pan. Top with remaining ¼ cup chocolate chips, or however many chocolate chips your heart desires:)

• Bake for 25 to 30 minutes or until set and the bars are slightly golden brown around the edges. Remove from the oven and sprinkle with flaky sea salt. Let cool in the pan before cutting.
• When cool, cut into squares and serve.

Variations

• Instead of peanut butter, use creamy almond butter, cashew, or sunbutter.
• If you need the recipe to be vegan, you can use a flax egg. Mix 1 tablespoon of ground flax with 3 tablespoons of warm water and let the mixture sit for 10 minutes. Also, make sure you use dairy-free or chocolate chips.
• Stir in a handful of raisins or dried cranberries. Fresh or frozen blueberries would also be good if you are in a fruity mood.
• Add chopped walnuts or pecans for a nutty crunch.
• Use your favorite chocolate chips. Semi-sweet, milk, dark, or even white chocolate chips. Chocolate chunks will also work.
• You can leave out the chocolate chips.
• Add a scoop of your favorite protein powder.
• Drizzle the bars with a little melted peanut butter right before serving.
• Top with whipped cream or serve yogurt or ice cream on the side.

How to Store

• Store leftover cooled bars in an airtight container in the fridge for up to 7 days. They can be stored at room temperature in an airtight container on the counter, but only for 2 to 3 days.
• Freeze the cooled bars in a freezer container, in a single layer, for up to 3 months. If you have to stack them, put parchment paper in between the layers so they don't stick together. Thaw overnight in the refrigerator before serving.

More Banana Recipes

• Best Banana Bread
• Banana Cake
• Banana Oatmeal Chocolate Chip Cookies
• Chocolate Banana Bread
• Breakfast Cookies
• Banana Oatmeal Muffins
• Healthy Banana Muffins

More Bar Recipes

• Homemade Granola Bars
• Magic Cookie Bars
• Oatmeal Chocolate Chip Bars
• Chocolate Chip Cookie Bars
• No Bake Peanut Butter Bars
• Monster Cookie Bars

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Bars

Peanut Butter Banana Oatmeal Bars

These one-bowl Peanut Butter Banana Oatmeal Bars with chocolate chips and flaky sea salt are soft, moist, and super satisfying! They are made with basic, wholesome ingredients and are freezer friendly. Enjoy for breakfast, a snack, or dessert!

4.75 from 4 votes

PrintSave RecipeReview

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Cuisine American

Servings 12

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 3/4 cup mashed ripe bananas
• 2/3 cup natural creamy peanut butter
• 1/2 cup pure maple syrup
• 1 large egg
• 2 teaspoons pure vanilla extract
• 2 1/4 cups old-fashioned oats
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 3/4 cup chocolate chips, divided
• Flaky sea salt, for sprinkling on top

Instructions

 

• Preheat oven to 350 degrees F. Line an 8×8-inch metal baking pan parchment paper. Lightly spray with nonstick cooking spray and set aside.
• In a large bowl, combine the mashed bananas, peanut butter, maple syrup, egg, and vanilla extract.
• Add the oats, baking powder, cinnamon, salt, and ½ cup chocolate chips. Stir until combined.
• Pour the mixture evenly into the prepared pan. Top with remaining ¼ cup chocolate chips.
• Bake for 30 to 40 minutes or until set and the bars are slightly golden brown around the edges. Remove from the oven and sprinkle with flaky sea salt. Let cool in the pan before cutting.
• When cool, cut into squares and serve.

Notes

• You will need 2 to 3 ripe bananas, depending on their size. 
• Store leftover cooled bars in an airtight container in the fridge for up to 7 days. 
• Freeze the cooled bars in a freezer container, in a single layer, for up to 3 months. If you have to stack them, put parchment paper in between the layers so they don't stick together. Thaw overnight in the refrigerator before serving.

Nutrition

Calories: 256kcal, Carbohydrates: 34g, Protein: 7g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Cholesterol: 15mg, Sodium: 125mg, Potassium: 240mg, Fiber: 3g, Sugar: 16g, Vitamin A: 54IU, Vitamin C: 1mg, Calcium: 54mg, Iron: 1mg

Keywords banana, chocolate chip, peanut butter

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