Banana Baked Oatmeal Bars

My sister in law dropped by unexpectedly last winter with three spotted bananas that were practically begging to be used, and I remembered seeing baked oatmeal bars somewhere but never actually trying them. The kitchen was already warm from the radiator hissing in the corner, and I just started mashing bananas into oats without really measuring anything the first time around. They turned out surprisingly decent, though a bit dense because I forgot the water entirely. Now I make these every Sunday afternoon, the whole house smelling like banana bread while I fold laundry and listen to podcasts.

Last month my youngest refused to eat oatmeal anymore, something about the texture being too slimy, but she devoured these warm from the oven with almond butter smeared across the top. Now she asks for banana squares specifically, and I have to hide a few in the back of the freezer if I want any for myself.

Ingredients

• 2 cups rolled oats: Old fashioned oats give the best chewy texture here. Quick oats work too but make a denser bar.
• 1/2 tsp salt: This tiny amount makes all the difference in bringing out the banana sweetness.
• 1 1/3 cups mashed ripe banana: About 3 medium bananas with plenty of brown spots. The uglier the banana, the sweeter and more flavorful your bars will be.
• 6 tbsp water: Do not skip this. I learned the hard way that the moisture is essential for the right texture.
• 3 tbsp pure maple syrup: Agave or honey work too, though honey is not vegan. Add more if your bananas are not super ripe.
• 3 tbsp oil or nut butter: Coconut oil adds subtle sweetness while peanut butter makes them taste more decadent.
• 1 tsp pure vanilla extract: Pure vanilla extract really shines in simple recipes like this one.
• 1/3 cup mix ins: Chocolate chips are classic but chopped walnuts or dried cranberries add nice texture contrast.

Instructions

Preheat and prep your pan:

Set your oven to 350°F and line an 8 inch square pan with parchment paper, letting the paper hang over the sides for easy lifting later.

Mix the dry base:

Combine the oats and salt in a large mixing bowl, breaking up any clumps with your fingers.

Add the wet ingredients:

Pour in the mashed banana, water, sweetener, oil, and vanilla. Stir until everything is evenly distributed and the oats are fully coated.

Fold in your extras:

Gently incorporate chocolate chips, nuts, or dried fruit until just combined.

Spread and bake:

Transfer the mixture to your prepared pan and smooth the top with a spatula. Bake for 20 minutes, then turn off the oven and let the bars sit inside for 5 more minutes without opening the door.

Cool completely:

This is the hardest part. Let them cool completely in the pan before slicing into 6 to 9 squares.

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These became a bit of a neighborhood staple when my neighbor mentioned her son could not eat eggs, and I realized this recipe worked for his diet too. Now we trade batches back and forth across the fence.

Storage and Freezing

Keep them in the refrigerator for up to 4 days, though they rarely last that long in my house. For longer storage, wrap individual bars in parchment and freeze in a freezer bag. They thaw overnight in the fridge or can be microwaved for 30 seconds straight from frozen.

Making Them Your Own

Try swapping bananas for unsweetened applesauce in the fall, or pumpkin purée with pumpkin pie spice for holiday vibes. I have used mashed sweet potato when I was out of bananas, and the texture worked beautifully.

Serving Ideas

Warm a bar for 15 seconds and top with Greek yogurt for a quick breakfast. Crumble one over oatmeal or smoothie bowls for extra texture. Pack them in lunchboxes with nut butter packets for an easy school snack.

• Try dipping edges in melted dark chocolate for a treat that feels fancy
• Serve with fresh berries and a drizzle of almond butter
• Crumble over vanilla ice cream for dessert

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There is something deeply satisfying about turning spotted bananas into breakfast for the week. Hope these become as much of a staple in your kitchen as they are in mine.

FAQs About This Recipe

→ Can I make these bars without banana?

Yes, you can substitute equal amounts of unsweetened applesauce or pumpkin purée for the mashed banana. Both alternatives provide similar moisture and binding properties, though the flavor profile will change slightly.

→ How do I store these oatmeal bars?

Store cooled bars in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individually and freeze for up to 3 months. Thaw frozen bars overnight in the refrigerator or warm them in the microwave.

→ Can I add protein powder to these bars?

Absolutely. Add one scoop of your favorite protein powder and reduce the oats by about 1/4 cup to maintain the proper consistency. The bars may be slightly denser but will have increased protein content.

→ Why let the bars cool in the oven?

The additional 5 minutes in the turned-off oven allows the bars to set completely without overbaking. This resting period helps them firm up for clean slicing while maintaining their soft, chewy texture.

→ Are these oatmeal bars gluten-free?

These bars are naturally gluten-free if you use certified gluten-free rolled oats. Standard oats are often processed in facilities with wheat, so look for oats specifically labeled gluten-free if you have celiac disease or gluten sensitivity.

→ What mix-ins work best in these bars?

Chocolate chips, chopped walnuts or pecans, dried cranberries, raisins, chia seeds, or shredded coconut all work wonderfully. Stick to about 1/3 cup total mix-ins to maintain the proper batter consistency.