Treat yourself to a simple, delicious snack you can make in minutes. These Banana Peanut Butter Oatmeal Bars are naturally gluten-free and dairy-free, made from a handful of wholesome ingredients, and perfect for breakfast, an afternoon pick-me-up, or a portable treat for busy days.
I love recipes that feel indulgent but use real food. These bars are built with rolled oats, ripe banana, creamy peanut butter, a touch of maple syrup, and a handful of dark chocolate chips. There’s no refined sugar, no dairy, and no gluten when you use certified gluten-free oats. They come together quickly and store well, making them a great option for meal prep.
Why you’ll love this recipe:
- Crave-worthy combination of whole grain oats, peanut butter, ripe banana, and chocolate chips.
- Minimal ingredients and about 10 minutes of assembly time.
- Dairy-free and can be gluten-free if you use certified oats.
- Versatile — serve them for breakfast, snack time, or a healthier dessert.
Recipe ingredients
- Rolled oats — Use old fashioned rolled oats for the best texture. Quick oats will work but yield a softer bar; steel-cut oats will not work here.
- Ripe bananas — Mash well; they provide natural sweetness and help bind the bars. The riper, the sweeter.
- Peanut butter — Natural peanut butter without added sugar works best. You can swap for another nut butter or sunflower seed butter to make these nut-free.
- Coconut oil or another oil — Adds moisture and helps the mixture come together if your peanut butter is very thick.
- Maple syrup — A little extra sweetness; substitute with honey if desired.
- Egg — Acts as a binder. For an egg-free version, try a commercial egg replacer or a flax egg (results may vary).
- Baking powder — Light lift and a slightly cakey texture.
- Dark chocolate chips — Optional but delicious. Use your preferred variety or omit for a less-sweet bar.
Full ingredient amounts are included in the recipe section below.
How to make banana peanut butter oat bars
These bars require minimal prep and just one bowl. Prep time is about 10 minutes and bake time is roughly 20–25 minutes.
Pro tip: Choose natural peanut butter without added sugar or salt so you can control sweetness. Both creamy and crunchy styles work.
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan.
- Warm peanut butter in a microwave-safe bowl for 20–30 seconds, just until pourable. If using solid coconut oil, warm it with the peanut butter.
- Add mashed bananas, maple syrup, egg, and baking powder to the peanut butter and whisk until smooth.
- Stir in the rolled oats until fully coated, then fold in the chocolate chips.
- Transfer the mixture to the prepared pan and press evenly. Bake for 20–25 minutes, or until lightly golden and set in the center.
- Cool completely on a wire rack, then cut into bars and enjoy.
Recipe FAQs
They’re made with whole-food ingredients, contain no refined sugar, and provide fiber and protein from oats and peanut butter. Each bar has carbohydrates from oats and banana, so if you follow a low-carb or diabetic meal plan, consult your healthcare provider to determine portion suitability.
Oats are naturally gluten-free, but many brands are processed in facilities that also handle wheat. Use certified gluten-free oats if you need to avoid gluten.
Store at room temperature in an airtight container for 3–5 days or refrigerate for up to 1 week.
Yes. Cut into individual bars and freeze in a sealed container or freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator.
Customize this recipe
These bars are easy to adapt:
- Swap chocolate chips for dried fruit, chopped apple, fresh berries, nuts, seeds, or shredded coconut.
- Replace peanut butter with almond butter, cashew butter, or sunflower seed butter to suit allergies.
- Add warmth with a teaspoon of ground cinnamon, cardamom, or your favorite spice blend.
- Substitute mashed banana with pumpkin purée or applesauce for a different flavor profile, noting the texture may change slightly.
- Serve warm or chilled, plain or drizzled with extra nut butter and sliced banana.
Recipe notes
- Use ripe bananas: They mash easily and add more natural sweetness.
- Adjust baking time: Oven temperatures vary — check at 20 minutes and bake until set and lightly golden.
- Storage: Airtight container at room temperature for 3–5 days or refrigerated for up to 1 week. For longer storage, freeze individual bars.
More easy snacks you’ll love
- Banana breakfast cookies
- Banana coconut cream smoothie
- Chia seed pudding
- Chocolate banana protein smoothie
- Nut bars
- Peanut butter banana oatmeal cookies
- Peanut butter protein balls
- Spicy maple rosemary roasted nuts
Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media so the author can see what you made.
Banana Peanut Butter Oatmeal Bars
Servings: 20 bars | Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins
Ingredients
- 1 cup peanut butter (creamy or crunchy)
- 1/4 cup coconut oil or other oil
- 2 large ripe bananas, mashed (about 1 cup)
- 1/3 cup maple syrup (or honey)
- 1 large egg
- 1 teaspoon baking powder
- 3 1/2 cups old fashioned rolled oats
- 1/2 cup mini dark chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a 9×13″ baking dish.
- Warm the peanut butter and coconut oil (if solid) in a microwave-safe bowl until pourable, about 20–30 seconds. Stir to combine.
- Add mashed banana, maple syrup, egg, and baking powder. Whisk until smooth.
- Fold in the rolled oats until evenly coated, then stir in the chocolate chips.
- Press the mixture into the prepared pan and smooth the top. Bake 20–25 minutes, until lightly golden and set.
- Cool on a wire rack, cut into bars, and serve.
Nutrition (per bar, estimated)
Calories: 221 kcal; Carbohydrates: 22 g; Protein: 5 g; Saturated Fat: 5 g; Cholesterol: 9 mg; Sodium: 49 mg; Fiber: 3 g; Sugar: 8 g.
Author: Marcie
Note: This post was originally published in April 2016. Photos and text have been updated to include step-by-step images and additional recipe information.
All recipes and images © Flavor the Moments.