Banana Oatmeal Bars

Banana oatmeal bars made with mashed ripe bananas and rolled oats, baked until the edges turn golden and the center stays soft. Slice into neat rectangles for easy meal prep bars that keep a slightly crisp top and a dense, chewy interior.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 12 servings

Course: Breakfast, Snack

Cuisine: American

Calories: 240

Ingredients Equipment Method Notes

Ingredients

Banana oatmeal bar base

3 bananas Use ripe bananas for easy mashing and natural sweetness.
2 cup rolled oats Rolled oats create the chewy, dense texture; use certified gluten-free if needed.
3 tbsp honey or maple syrup Choose honey or maple syrup to bind and sweeten without added sugar.
0.25 cup almond butter or peanut butter Adds richness and helps the bars hold together.
1 tsp vanilla extract
1 tsp cinnamon
0.25 tsp salt
0.5 cup chocolate chips, dried cranberries, or raisins Pick one mix-in for the best flavor and texture balance.

Equipment

1 sheet pan

Method

Bake the bars

Preheat the oven to 350°F and line an 8x8 pan with parchment paper, leaving overhang for easy lifting later.
Mash the bananas until completely smooth, then stir in almond butter, honey, vanilla, cinnamon, and salt until glossy and evenly combined.
Fold in rolled oats until fully combined, then fold in your chosen mix-ins.
Press the mixture firmly and evenly into the prepared pan so it bakes up dense rather than crumbly.
Bake for 22–25 minutes at 350°F, until golden at the edges and set in the center.
Cool completely before slicing into bars, then refrigerate for cleaner cuts.

Notes

For the cleanest, most rectangular bars, cool the pan completely in the refrigerator before slicing; they firm up and hold together better. Store airtight in the refrigerator for up to 5 days. Freeze uncut or cut bars in a freezer-safe container for up to 2 months, then thaw in the fridge overnight. For a gluten-free version, use certified gluten-free rolled oats.