Banana Oatmeal Bars

Banana oatmeal bars are a simple, wholesome snack that turns overripe bananas into handheld goodness. They’re naturally sweetened, packed with fiber, and flexible enough to fit breakfast, a lunchbox treat, or a post-playtime bite. If you’re introducing bananas to little ones and want complementary ideas, see this guide on banana pancakes for baby for other banana-forward options.

Why these bars work

• Ripe bananas add moisture and sweetness without refined sugar.
• Oats provide texture, slow-release energy, and keep you full.
• The recipe adapts to gluten-free, nut-free, and vegan diets with simple swaps.

Ingredients (makes about 12 bars)

• 2 large overripe bananas, mashed
• 2 cups rolled oats (use certified gluten-free if needed)
• 1 large egg (or flax egg for vegan: 1 tbsp flax + 3 tbsp water, rested)
• 1/4 cup nut or seed butter (optional for binding and flavor)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp baking powder
• Pinch of salt
• Optional add-ins: chocolate chips, raisins, chopped nuts, or shredded coconut

Instructions

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment or lightly grease it.
2. In a large bowl, mash the bananas until mostly smooth.
3. Stir in the egg (or flax egg), vanilla, and nut butter until combined.
4. Add oats, cinnamon, baking powder, and salt. Mix until the batter comes together—thicker than pancake batter but moist.
5. Fold in any optional add-ins.
6. Press the mixture evenly into the prepared pan.
7. Bake for 18–25 minutes, until the top is set and edges are lightly golden.
8. Allow to cool in the pan for 10 minutes, then lift out using the parchment and cool completely on a rack before slicing into bars.

Storage

• At room temperature: store in an airtight container for up to 2 days.
• Refrigerated: keeps 5–7 days.
• Frozen: wrap bars individually and freeze up to 3 months; thaw at room temperature or warm briefly.

Variations and swaps

• Chocolate banana: stir in 1/4 cup cocoa powder and increase a little sweetener or banana for balance.
• Apple-cinnamon: replace half the banana with 1/2 cup grated apple.
• Protein boost: add a scoop of protein powder or 1/4 cup hemp seeds.
• Baby-friendly texture: reduce add-ins and cut into smaller, softer pieces; for more ideas on serving banana-based baked goods safely to infants, consult how to serve banana bread to baby.

Tips for success

• Use very ripe bananas for best sweetness and binding.
• If the batter seems dry, add a tablespoon or two of milk; if too wet, add a few extra tablespoons of oats.
• Press batter firmly into the pan to create cohesive bars that slice cleanly.
• Keep portions small for toddlers and always watch for potential choking hazards from nuts or large add-ins.

Conclusion

If you’d like a similar take with variations and extra notes, check out this detailed recipe for Banana Oatmeal Bars – Carmy. For an even simpler, minimal-ingredient approach, see the straightforward version at 4-Ingredient Banana Oatmeal Bars – The Roasted Root.