These 3 ingredients peanut butter banana breakfast oatmeal bars makes the perfect grab-and-go breakfast or snack. Vegan, healthy yet really delicious!
If you prefer single-serve recipe, try out my vegan baked oats instead!
If you are looking for breakfasts that can be made ahead of time, this is the perfect recipe for you ! Like my chocolate banana baked oatmeal , apple pie baked oatmeal, and steel cut oats cookies; it is really easy to make, hearty, and filling.
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🍌What you will need:
📓Notes / substitutions
- Make sure that you are using bananas that are ripe and spotty. As they are the main sweetener in this recipe, you will want them to be super ripe and sweet.
- Frozen bananas can be used in this recipe, but do defrost them first.
- To make it gluten-free, use certified gluten-free oats.
- Both quick oats and rolled oats can be used. Quick oats will yield bars that have less texture.
- Feel free to substitute the peanut butter with other nut butters like almond butter or cashew butter. To make it nut-free, use sunflower seed butter or pumpkin seed butter instead.
- If you like more texture and crunch, add in ½ cup of your favorite nuts ! Be sure to chop them up into smaller pieces.
🍫Optional add-ins
- If you like your oat bars to be extra sweet, add 2 - 4 tablespoons sweetener of choice. Some of my favorite includes maple syrup, coconut sugar and raw sugar.
- Add in ¼ - ½ cups of your favorite chocolate chips to jazz things up.
- Vanilla extract will go really well in this recipe to. I recommend adding about 1 teaspoon.
🔪How to make
Start by preheating oven to 180c / 360f . Line or grease a 8x8 square baking pan.
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In a large mixing bowl, mash the bananas until smooth, using a fork or potato masher. It is ok to have a few small chunks here and there.
Next, add in the peanut butter and mix well. Then, stir in the oats and mix again until the oats are well incorporated.
Transfer the mixture to the baking pan. Using the back of a spoon or a spatula, smooth out the mixture so that it is evenly distributed.
Bake it in the oven for 20-25 minutes, or until a toothpick comes out clean and the sides are golden brown.
Remove it from the oven and let it cool down completely before slicing. Optionally, drizzle on more peanut butter before serving !
❔Commonly asked questions
They are dense and chewy, yet super moist on the inside, somewhere between the texture of a baked oatmeal and granola bar. They also hold their shape pretty well, making them the perfect portable snack to have with you on the go.
As the texture is not at all similar to normal cooked oats, I urge anyone who hate oatmeal to give this recipe a try. Who knows, you might like them !
Depending on the climate, you do have to refrigerate them if they are not consumed within 3-4 days. Simply transfer them to a sealed container and pop them into the fridge. They can be kept there for a week.
Yes, these bars are freezable ! To do so, let them cool down completely first. Then, arrange them on a large plate / tray in a single layer. Pop them into the freezer for 1-2 hours, or until they are frozen.
You can now transfer them to any storage containers or zip-top bags without worrying that they will be stuck together ! They can be freeze for up to 3 months.
To heat, let them defrost in the fridge overnight, then heat them in the oven at 180c for 8-10 minutes, or until they are thoroughly warmed. Alternatively, heat frozen bars in the microwave oven for 45-60 seconds.
🍽More recipes using ripe bananas
- Gluten-free Vegan Sweet Potato Banana Pancakes
- High Protein Vegan Waffles
- Vegan Banana Date Oatmeal Muffins
- Banana Protein Pancakes
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📖 Recipe
Peanut Butter Banana Breakfast Oatmeal Bars
Equipment
Ingredients
- 3 cups rolled / quick oats use gluten-free if needed
- ½ cup natural smooth peanut butter
- 4 medium ripe bananas about 400g / 14 oz
- pinch of salt ( if using unsalted peanut butter )
Instructions
- Preheat oven to 180c / 360f . Grease / line a 8x8 square baking pan.
- Using a fork or potato masher, mash the bananas until smooth. A few small chunks here and there is ok.
- In a mixing bowl, combine the mashed bananas and peanut butter. Mix well.
- Add in the oats and salt. Mix until everything is well incorporated. Then, transfer the mixture to the baking pan. Using the back of a spoon or spatula, gently press down the mixture so that it is evenly distributed throughout the pan.
- Bake it in the oven for 20-25 minutes, or until a toothpick comes out clean and the sides are golden brown.
- Remove it from the oven and let it cool down completely before slicing. Optionally, drizzle it with extra peanut butter before serving !
Notes
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Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Padmini Krishnan says
Tried out this recipe today. Easy to make and nutritious. Added some cinnamon and maple syrup to it.Taste was good But found it a bit dry. Can i add some oil to the batter?
Meesha says
I would recommend adding about 3/4 cup of plant milk of choice. 😊
Rhonda says
What can I used instead of peanut butter thankyou kindly
meesha says
Cashew butter and almond butter will work !
Melanie Zaros says
These were amazing! So quick and super easy - was looking for a healthy bar for breakfast and this was the best especially since I didn’t have to go to the store to get a ton of ingredients. Will be making from here on out!
meesha says
I am really glad you like it !
Deborah says
I made these today. I added dark chocolate chips (a half cup) for a little sweetness. I also used unsweetened, sodium free peanut butter My husband loved them too.
I tend to have a bad habit of skipping breakfast, but with these I will have no excuses. They’re perfect.
Kim says
I just made this! Delicious! I sprinkled a few vegan chocolate chips on top before baking. Thank you for the great recipe!
meesha says
Glad to hear that ! Yum I love topping them with chocolate chips 😋
Mark says
Did you mean 350c? Not 150c?
meesha says
It is 150 Celcius ! But if you are using farenheit, it should be about 300 degrees.
Jerry Koch says
Is it 180 c or 150 c?
meesha says
It is 180c ! 🙂
Shannon says
Look wonderful! Could you substitute maple syrup or date syrup for the granulated sugar?
meesha says
Yes of course ! It works well too.
Lisa says
I don’t see sugar in the recipe? Is it
Called for?
meesha says
It is an optional ingredient, hence I did not include it in the recipe ingredients itself. But if you prefer it to be extra sweet, you probably want to add some kind of sweetener. Do check out the notes at the very bottom of the recipe card 😊
Christine says
Love a healthy grab-n-go breakfast now that school is back in! Thanks for sharing!
meesha says
Its my pleasure !
Joey Tureau says
Bland as all get-out. About as tasty as tofu and peat moss.
Needs a sweetner like maple syrup or honey - and a big glass of milk.
meesha says
Hi Joey, I am really sorry that you did not like it ! I had written in the notes in the recipe card that any sweetener can be added, but it is optional. 🙂
Georgia says
What brand peanut butter. In my pantry I have Jif creamy peanut butter. I'm watching my cholesterol and careful with calories. Thanks.
meesha says
Yes, I think this brand of peanut butter will work 🙂
Debra says
YUM....and I love the healthy ingredient list too. Didn't even need the sugar.
meesha says
Glad you like it !
Amanda Marie Boyle says
I love these! I needed a quick, easy, make ahead meal and these are perfect!
meesha says
They are also one of my fav !
Judi Jacobs says
coder49@yahoo.com
Sara says
Can you use old fashioned oats for this?
meesha says
Yes, you definitely can 😊
Amy says
I'm always looking for a more healthy snack for the kids to have at home, especially at the moment as we're spending so much time at home. These look absolutely fantastic and my daughter has already made the bee line for the kitchen! Going to try it out today!
Andréa Janssen says
Such an easy recipe and yet so delicious. I love I just can grab one for breakfast.
Estelle Forrest says
These are perfect for back to school! I will be making several batches of these to help us through the first few weeks.
Alexandra says
These are delicious, and so great to have on hand for a breakfast on the go!
meesha says
Thanks Jinan !