These banana oat bars is another favourite quick breakfast of mine. I have quite a collection by now, which you can check out under breakfast category. These bars are also very similar to banana oat protein muffins but without protein powder.
I love having oats for breakfast because they are not wheat (everything in moderation) and cook quickly. I usually would pour boiling water over quick oats for a few minutes, then top with yogurt and fruits.
These banana oatmeal bars are a baked alternative to traditional oatmeal. Naturally sweetened with bananas and any dried fruit you have got on hand. Raising, apricots, cranberries and prunes would work great. Made healthy with applesauce and flaxseed.
And I’m pretty sure if you have got two large ripe bananas (just yellow are good enough) on hand, you can pull this breakfast off right now. Super simple ingredients. Any nuts would be great – almonds, cashews, pecans or even hazelnuts.
This oatmeal was almost like a banana nut bread. I sprinkled one half with chocolate chips for children and left the other one plain for the adults.
I usually make a double batch, bake in 9″ x 13″ baking dish, refrigerate half in a glass container and freeze the rest. I absolutely love to have breakfast ready for me in the fridge.
We do not have anyone with gluten intolerance in the family, therefore I consider these oatmeal bars gluten free for myself since oats are naturally gluten free. But if you have a gluten intolerance, just make sure to buy certified gluten free oats. These banana oat bars are also vegan. You do not need any eggs here…Enjoy!
Banana Oat Bars
- 1 cup mashed ripe bananas 2 large bananas measured after mashing
- 1 cup applesauce unsweetened
- 1/2 cup any milk I used unsweetened almond milk
- 2 cups quick or old fashioned rolled oats use certified gluten free for GF version
- 1/4 cup flax seed ground or hemp hearts
- 1 tsp baking powder aluminum free
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 5 Medjool dates pitted & chopped (or 1/3 cup any dried fruit)
- 1/2 cup walnuts or any nuts chopped
- Cooking spray I use Misto
- Chocolate chips optional
- Preheat oven to 375 degrees F, line 8 x 8 square baking dish with parchment paper and spray with cooking spray.*
- In a large mixing bowl add bananas, applesauce, milk and stir to combine. Add oats through salt and mix well to combine. Add dates and walnuts, stir enough to incorporate.
- Pour into prepared baking dish, level with spatula and top with chocolate chips if desired (I usually sprinkle half for the kids). Bake for 40 minutes or until toothpick inserted in the centre comes out clean. Remove from the oven, let cool for 10 minutes and cut into 8 bars. Serve hot, warm or cold with yogurt, peanut butter or whatever you like for breakfast.
Store: Refrigerate in an airtight container for up to a week or freeze for up to 3 - 4 months.
- *You could also use a non-stick muffin tin or BPA-free silicone baking cups.
- I also like to double the recipe, bake in 9" x 13" baking dish and freeze for later.
- Please note, baking time will increase by about 15 minutes, depending on your oven.
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