Banana Oatmeal Bars

Why You’ll Love This Recipe

I appreciate how wholesome and filling these bars are. The bananas and maple syrup provide natural sweetness, while the oats give them a satisfying texture.

I love that I can mix everything in one bowl with minimal cleanup. There’s no complicated process, just simple ingredients stirred together and baked.

I also enjoy how versatile they are. I can switch up the nut butter or mix-ins depending on what I have available.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups mashed bananas (approx. 3 bananas)
1/2 cup nut butter
2 cups rolled oats
1 teaspoon cinnamon
1 teaspoon vanilla extract
3 tablespoons maple syrup
1 cup chocolate chips
1/2 teaspoon salt

Directions

1. I preheat the oven to 350°F and line a 9×9 baking pan with parchment paper.

2. In a large mixing bowl, I combine the mashed bananas, nut butter, rolled oats, cinnamon, vanilla extract, maple syrup, chocolate chips, and salt. I stir until everything is fully incorporated.

3. I transfer the mixture into the prepared pan and press it into an even layer. If I want extra chocolate, I sprinkle a few more chips on top.

4. I bake for 18–20 minutes, until the edges are golden and the center appears set.

5. I let the bars cool completely in the pan before slicing into squares.

Servings and Timing

Servings: 16 bars

Prep time: 8–10 minutes
Bake time: 18–20 minutes
Total time: About 28 minutes

Variations

I sometimes swap the chocolate chips for chopped nuts or dried fruit for a different texture.

When I want extra protein, I add a spoonful of chia seeds or ground flaxseed.

If I prefer a sweeter bar, I drizzle a little extra maple syrup over the top before baking.

I also enjoy using peanut butter, almond butter, or even cashew butter depending on the flavor I want.

storage/reheating

I store the cooled bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

For longer storage, I freeze them in a sealed container for up to 2 months. I thaw at room temperature or warm briefly in the microwave before serving.

FAQs

Can I make these gluten-free?

Yes, I make sure to use certified gluten-free rolled oats to keep the recipe gluten-free.

Can I reduce the sweetness?

If I prefer less sweetness, I reduce the maple syrup slightly or use fewer chocolate chips.

Why do I need to cool them before cutting?

I let them cool completely because they firm up as they rest. Cutting too soon can make them crumbly.

Can I use quick oats instead of rolled oats?

I can, but the texture becomes softer and less chewy compared to rolled oats.

Are these good for meal prep?

Yes, I often make a batch at the beginning of the week and enjoy them as grab-and-go snacks or breakfast.

Conclusion

I love how these Banana Oatmeal Bars turn simple, everyday ingredients into a soft, satisfying treat. They’re easy to prepare, naturally sweetened, and perfect for busy days. Whenever I need a quick homemade snack, this recipe is one I rely on again and again.

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