Banana Oat Bars
Soft-baked banana oat bars made with rolled oats, ripe bananas, and chocolate chips — naturally sweet, nut-free, and ready in 35 minutes. Perfect for lunchboxes and meal prep.
Equipment
- 8×8 inch (20×20 cm) square baking pan
- Large mixing bowl
- Fork or potato masher
- Silicone spatula
- Wire cooling rack
Ingredients
WET INGREDIENTS
- 3 medium ripe bananas about 300g, mashed
- 2 large eggs beaten
- 2 tbsp 30ml honey or pure maple syrup (optional)
- 1 tsp 5ml pure vanilla extract
DRY INGREDIENTS
- 2 cups 180g old-fashioned rolled oats
- 1 tsp 2g ground cinnamon
- ¼ tsp 1g fine sea salt
TOPPINGS
- 3–4 tbsp 45–60g semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
- Mash the ripe bananas in a large bowl with a fork until smooth.
- Add the rolled oats, beaten eggs, cinnamon, vanilla extract, optional honey or maple syrup, and salt. Stir with a spatula until fully combined.
- Transfer the batter to the prepared pan and spread into an even layer. Scatter the chocolate chips over the top and press lightly.
- Bake for 20–25 minutes, until the top is set, the edges are golden, and a toothpick inserted into the center comes out clean.
- Cool completely in the pan on a wire rack. Lift out using the parchment overhang and cut into 10 rectangular bars.
Notes
Note 1 — Storage & Meal Prep Store in an airtight container in the fridge for up to 6 days, or freeze individually wrapped for up to 3 months. Thaw at room temperature for 30–45 minutes.
Note 2 — Egg Substitution (Vegan) Replace the 2 eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, rested 5 minutes). The bars will be slightly less firm but still sliceable. Use maple syrup instead of honey.
Note 3 — Oat Type Old-fashioned rolled oats only. Quick oats make the bars too dense. For gluten-free, use certified GF rolled oats.