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These peanut butter banana oatmeal bars are the perfect grab-and-go breakfast for busy mornings. They’re soft, naturally sweetened, and packed with hearty oats, creamy peanut butter, and ripe bananas.
If your family loves these, be sure to try my Oatmeal Banana Breakfast Cookies and Oatmeal Cranberry Cookies, too!
Why you’ll love these oatmeal banana bars!
Mornings move fast — but breakfast still matters. These banana oatmeal breakfast bars are quick, easy, and made with simple ingredients you probably already have.
When school mornings get hectic, I always reach for make-ahead breakfasts like these. You can bake them on Sunday, warm them up all week, and know your kids are starting the day with something filling and wholesome!
- Great for meal prep: Bake once, enjoy all week.
- Naturally sweetened: Ripe bananas and maple syrup add sweetness.
- Soft and satisfying: Hearty oats keep everyone full longer.
- Kid-approved: Especially with a drizzle of honey on top!
- Easy to customize: Add chocolate chips, nuts, or seeds.
Table of Contents
Ingredients You Need
See recipe card below this post for ingredient quantities and full instructions.
- Rolled oats – Old-fashioned oats work best for texture.
- Flour – Helps give structure to the bars.
- Ripe bananas – The riper, the better for sweetness and moisture.
- Eggs – Bind everything together.
- Peanut butter – Creamy works best.
- Maple syrup – Adds natural sweetness.
- Milk – Any kind you prefer.
- Coconut oil – Melted, for added moisture.
- Honey – For drizzling before serving.
Variations
- Add chocolate chips for a sweeter treat.
- Use almond butter instead of peanut butter.
- Make them dairy-free by using plant-based milk.
- Add chia seeds or flaxseed for extra fiber.
- Stir in chopped nuts for crunch.
How to Make Peanut Butter Banana Oatmeal Bars
- Mix the Dry Ingredients: In a bowl, whisk together oats, flour, baking powder, and salt. Set aside.
- Mix the Wet Ingredients In a large bowl, mash the bananas until smooth. Stir in eggs, peanut butter, maple syrup, milk, vanilla, and melted coconut oil. Mix well.
- Combine: Add the dry ingredients to the wet ingredients and mix until just combined.
- Bake: Grease a 9×9-inch baking pan and pour in the batter. Spread evenly. Bake 30–40 minutes, until lightly golden and set in the center.
Storage and Freezing
- Refrigerator: Keep in an airtight container in the refrigerator for up to 5 days.
- Freezer: Wrap individually and freeze up to 2 months.
- To reheat: Microwave for 15–20 seconds or warm in the oven.
Frequently Asked Questions
They’re made with wholesome ingredients like oats, bananas, and peanut butter, making them a balanced breakfast option.
Yes. Use certified gluten-free oats and a 1:1 gluten-free flour substitute.
Absolutely. They’re perfect for meal prep and reheat beautifully.
You can, but the texture will be softer and less chewy.
More Oat Recipes You’ll Love
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How to Cook Oatmeal on the Stovetop
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Overnight Oats
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Peanut Butter Banana Oatmeal Bars
Ingredients
- 2 cups rolled oats
- 1/4 cup flour
- 1 tsp baking powder
- 1/8 tsp salt
- 2 bananas ripe
- 2 eggs
- 1/2 cup peanut butter
- 3 tbsp maple syrup
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 tbsp coconut oil melted
- honey for drizzling
Instructions
- Preheat your oven to 350 degrees
- Add all of your dry ingredients to a bowl and whisk together. Set aside.
- Add you bananas to a large bowl and mash up really well.
- Now, add in the rest of your wet ingredients and mix well by hand or with a hand mixer.
- Then, add your dry ingredients to your wet ingredients and mix until just blended.
- Grease or butter a 9×9 pan and pour all of your batter right in!
- Bake for 30-40 minutes until lightly brown.
- Remove from the oven and cut into squares
- Drizzle with a bit of honey before serving.
Notes
- Use very ripe bananas for maximum sweetness.
- Don’t overmix once you add the dry ingredients.
- Let the bars cool before slicing for cleaner squares.
- Store without honey drizzle if prepping ahead.
- Warm slightly before serving for the best texture
Nutrition
Great recipe! I didn’t have maple syrup so I used honey. I also didn’t have coconut oil so I used butter. I also added about 1t or 2 of pumpkin pie spice. I think the maple syrup would’ve been better per the recipe. But I like that it’s customizable, walnuts would be fantastic. The verdict is still out with my 2 year old, but he’s painstakingly picky with texture sensory issues.