Mornings are chaos. You’re half-awake, your hair looks like a bird’s nest, and the only thing keeping you from eating cereal straight from the box is… well, these bars.
I made these banana oat breakfast bars on a Tuesday when I had three overripe bananas screaming at me from the counter. You know the ones — brown speckled, slightly sad, begging to be useful.
So I listened.
And wow. What came out of the oven wasn’t just edible. It was good. Like, “I can’t believe this is healthy” good. Chewy, a little sweet, with that peanut butter richness that makes you feel like you’re cheating — but you’re not.
No flour. No sugar. Just real food that sticks to your ribs and doesn’t crash your energy by 10 a.m.
Let’s break it down.
Here’s the crew. Simple? Yes. Boring? Absolutely not.
2 cups mashed banana (about 4 large ones)
This is the glue. The moisture. The natural sweetness. Bananas replace sugar and eggs here. They bake up soft, add fiber, and make the whole thing taste like comfort. Plus, they’re cheap. Win-win.
¾ cup peanut butter
Thick, sticky, rich. It binds everything, adds protein, and gives that deep nutty flavor. I use natural — just peanuts and salt. No sugar, no junk. If you hate peanuts? Swap it. Sunflower butter works. Almond butter? Cool. Tahini? Weird, but go off.
2¾ cups old-fashioned rolled oats
Not instant. Not steel-cut. Rolled oats. They hold shape, give chew, and are full of slow-burning carbs. Translation: you won’t be hangry by 9:15. Use gluten-free if that’s your thing — just check the label.
½ cup dark chocolate chips
Because life’s too short for joyless food. They melt a little, go gooey, and make you feel like you’re eating dessert. You could skip ‘em. But why? Chopped nuts, dried fruit, or coconut work too. Be wild.
Okay. Real talk.
I tried adding protein powder once. And yeah — it made the bars drier. Like, “I need a glass of milk just to swallow” dry.
But — but — I fixed it.
If you toss in ¼ cup of vanilla protein powder (pea or whey), add ¼ cup almond milk or water. Just a splash. Stir it in at the end. Boom. Softness saved.
Hemp seeds? Totally fine. No extra liquid needed. They blend right in, add 10g of protein per half-cup, and don’t taste like “health food.”
So yes. You can boost protein. Just don’t skip the moisture fix.
Preheat oven to 350°F (180°C).
Line a 9x9-inch pan with parchment paper. Let the edges hang over — trust me, it makes removing the bars way easier.
Lightly spray with oil. Or don’t. I forget half the time and it’s still fine.
Peel and mash the bananas in a bowl. Use a fork. A potato masher. Your fingers? Sure, if you’re into that.
Pack them into a measuring cup like it’s brown sugar — get exactly 2 cups. Too little = dry bars. Too much = mushy mess. Balance is key.
Dump in the peanut butter. Stir.
Add oats. Stir again.
Toss in chocolate chips (and any extras — I usually throw in hemp seeds and vanilla).
Mix until it’s all one thick, sticky mass. It’ll be heavy. That’s normal.
Scrape the mix into the pan.
Use a spatula — or clean hands — to press it down hard. Get it even. No thin spots.
Sprinkle extra chocolate chips on top if you’re feeling fancy. (I always am.)
Pop it in the oven for 30–40 minutes.
You’re looking for golden edges and a dry surface. A toothpick should come out mostly clean — it’s not cake, so don’t expect perfection.
Let it cool in the pan for 15 minutes.
Then, lift it out using the parchment paper.
Let it sit on a rack for 2–3 hours. Seriously. If you cut too soon, they’ll crumble. Patience = clean slices.
Cut into 12 bars. Or 8 if you’re feeling bold. Wrap ‘em individually if you want grab-and-go breakfasts all week.
First time? I didn’t press the mixture down enough. Top was golden, bottom was raw. Rookie mistake.
Second batch — I added protein powder. Forgot the almond milk. They were like little oat bricks. My dog didn’t even want one.
Third time? Goldilocks. Just right.
Now I make them every Sunday. Sometimes I swap chocolate for dried cranberries and walnuts. Sometimes I add cinnamon. Once I used cashew butter and a splash of maple syrup — don’t tell the original recipe.
They keep well. In the fridge? 5 days. In the freezer? Forever, basically. I just thaw one in the morning while I’m brushing my teeth.
My kid eats them like candy. My coworker asked for the recipe. Twice.
Yes. But be smart.
Just don’t try to turn this into a 30g protein bar. It’s not. It’s breakfast. It’s real food. It’s meant to taste good and keep you full.
These Banana Oat Breakfast Bars are the quiet heroes of your morning. No bells, no whistles — just simple, wholesome ingredients coming together in a chewy, satisfying bar that tastes like banana bread’s healthier cousin. Made with only a handful of real-food ingredients, they’re naturally sweetened, packed with fiber, and perfect for busy mornings, post-workout snacks, or even an afternoon pick-me-up when you’re running on fumes.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I’m a London-based food writer, recipe developer, and home cook who has been passionate about cooking for over 15 years. What started as a way to recreate my mother’s traditional dishes turned into a lifelong love for experimenting with flavors, writing about food, and helping others feel more confident in the kitchen.
