Banana Baked Oatmeal Bars

My apartment smells like bananas and maple syrup right now, and I am not even sorry about it. I discovered these oatmeal bars during a particularly chaotic week when meal prepping felt like climbing Mount Everest. Everything about them is forgiving, from the brown bananas you almost threw away to the way the batter comes together in one messy bowl.

Last winter my sister texted me at 7am asking what I actually eat for breakfast besides coffee. I brought her a container of these bars, and she called me that afternoon demanding the recipe. Now she makes double batches on Sundays and hides them from her roommates.

Ingredients

• 2 cups rolled oats: Old-fashioned oats give the best chewy texture, but quick oats work in a pinch
• 1/2 tsp salt: This tiny amount wakes up all the flavors and balances the sweetness
• 1 1/3 cups mashed ripe banana: About 3 medium bananas with plenty of brown spots are ideal
• 6 tbsp water: Helps create the right consistency without adding more fat
• 3 tbsp pure maple syrup: Agave or honey work too, or stevia if you are watching sugar
• 3 tbsp oil or nut butter: Coconut oil adds subtle richness while almond butter makes them more substantial
• 1 tsp pure vanilla extract: Do not skip this, it makes everything taste like a treat
• 1/3 cup mix-ins: Chocolate chips, chopped walnuts, or dried cranberries are all fair game

Instructions

Get your oven ready:

Preheat to 350°F and line an 8-inch square pan with parchment paper so nothing sticks

Combine the dry base:

Whisk together your oats and salt in a large mixing bowl

Mash and mix the wet ingredients:

Add the mashed banana, water, sweetener, oil, and vanilla then stir until everything is evenly incorporated

Fold in your extras:

Gently stir in chocolate chips, nuts, or whatever mix-ins you chose

Spread and bake:

Pour the batter into your prepared pan, smooth the top, and bake for 20 minutes

Let them set:

Turn off the oven and leave the bars inside for 5 more minutes without opening the door

Cool completely:

Let them cool fully before slicing into 6 to 9 bars, otherwise they might crumble

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These have become my go-to for new moms and friends who are moving, since they travel well and feel like a hug in food form. My neighbor left a thank-you note on my door after I dropped some off, which never happens with store-bought treats.

Making Them Your Own

Swap the mashed banana for unsweetened applesauce or pumpkin puree when you want a different vibe. Pumpkin gives these a cozy autumn spin while applesauce keeps things lighter and more neutral for bolder mix-ins.

Storage Solutions

Keep them in the refrigerator for up to 4 days, though they rarely last that long in my house. Wrap individual bars in plastic and freeze for emergency breakfasts that defrost beautifully overnight on the counter.

Serving Ideas

Try them warmed up with a dollop of yogurt on top or crumbled over a bowl of vanilla ice cream for dessert. They are also sturdy enough to pack for hiking or road trips without getting squished.

• Serve warm with almond butter melted on top
• Crumble into overnight oats for extra texture
• Pair with a cup of tea in the afternoon

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There is something deeply satisfying about having homemade breakfast ready to go, especially when it tastes this good.

Recipe FAQs

→ How do I know when the oatmeal bars are done baking?

The bars are ready when the edges are lightly golden and the center feels set but still soft to the touch. They will continue firming up during the resting period in the closed oven.

→ Can I use quick oats instead of rolled oats?

Quick oats will work but create a softer, less textured bar. Rolled oats provide better chew and structure. Steel-cut oats are not recommended as they won't soften properly in the short baking time.

→ What's the purpose of letting bars cool in the oven?

Residual heat helps set the bars without overbaking. This technique ensures they hold their shape when sliced while maintaining a soft, chewy texture throughout.

→ How should I store these oatmeal bars?

Keep 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 overnight in the refrigerator or microwave for 30 seconds.

→ Can I make these without banana?

Unsweetened applesauce or pumpkin purée can replace the banana 1:1. The flavor will change slightly, but the binding and moisture properties remain similar. Adjust sweetener to taste as needed.

→ Why do my bars fall apart when sliced?

Slicing while still warm causes crumbling. Always cool completely before cutting. Using an 8-inch square pan ensures proper thickness. If they're still too delicate, try reducing water by 1 tablespoon next time.