Description
These Irresistible Banana Oatmeal Bars are a delicious and wholesome snack made with ripe bananas, rolled oats, and a hint of cinnamon. Perfect for breakfast or an anytime treat, they combine the natural sweetness of bananas with crunchy walnuts and optional chocolate chips for a satisfying texture. Easy to make and baked to golden perfection, these bars are a great source of fiber and protein.
Ingredients
Scale
Dry Ingredients
- 2 cups old fashioned rolled oats
- 1 cup all purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 2 large ripe bananas, mashed
- 1 large egg
- 1 teaspoon vanilla extract
Optional Add-ins
- 1/2 cup chopped walnuts
- 1/2 cup chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to prevent sticking and allow easy removal of bars.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, all purpose flour, brown sugar, granulated sugar, baking powder, baking soda, ground cinnamon, and salt. Stir well to evenly distribute all components.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, mashed ripe bananas, egg, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl. Stir gently until just combined, being careful not to overmix to keep the bars tender.
- Add Optional Ingredients: Fold in the chopped walnuts and chocolate chips if using, evenly distributing them throughout the batter.
- Spread Batter: Transfer the batter into the prepared baking pan, spreading it out evenly and smoothing the top with a spatula.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the center is set and a toothpick inserted in the middle comes out clean.
- Cool and Slice: Remove the baking pan from the oven and allow the bars to cool completely in the pan on a wire rack. Once cooled, lift the bars out using the parchment paper and cut into 9 equal squares for serving.
Notes
- For a healthier twist, substitute half of the all purpose flour with whole wheat flour.
- You can replace the butter with coconut oil for a dairy-free option.
- Use honey instead of granulated sugar for natural sweetness.
- Feel free to omit walnuts and chocolate chips if you prefer a nut-free version.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
