Description
These Peanut Butter Banana Chocolate Chip Oatmeal Bars are a deliciously moist, wholesome snack or breakfast option combining ripe bananas, creamy peanut butter, oats, and melty chocolate chips. Perfectly soft yet set after baking and chilling, these bars are naturally sweetened, easy to make, and customizable with your choice of nut butter and mix-ins. They are gluten free when made with certified oats and vegan with dairy-free chocolate and nondairy milk.
Ingredients
Scale
Main Ingredients
- 1 cup (230g) mashed bananas (about 3 medium or 2 large ripe bananas)
- 1/2 cup (125g) creamy or crunchy peanut butter
- 1/4 cup (50g) coconut sugar or brown sugar
- 1/4 cup (60g) unsweetened applesauce
- 1/2 cup (120ml) almond milk (or any nondairy milk)
- 2 and 1/2 cups (213g) old-fashioned whole oats or quick oats (not instant)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 cup (180g) semi-sweet chocolate chips (use dairy free for vegan)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to lift the bars out easily after baking. Set the pan aside.
- Mix Ingredients: In a large bowl or stand mixer bowl, mash the ripe bananas thoroughly. On medium speed, beat or whisk in peanut butter, coconut sugar, applesauce, almond milk, oats, baking powder, salt, cinnamon, vanilla extract, and chocolate chips in the order listed to form a thick but pourable batter.
- Bake the Bars: Evenly pour or spoon the batter into the prepared baking pan, spreading it out smoothly. Bake in the preheated oven for 25-28 minutes until the center is set but still appears soft.
- Cool Bars: Remove the bars from the oven and cool them in the pan at room temperature for 30 to 60 minutes. Then refrigerate the pan for 1 hour to chill the bars, which makes them easier to cut.
- Cut and Serve: Use the parchment paper overhang to lift the bars out of the pan and transfer to a cutting board. Slice into 16 bars. Optionally, you may drizzle melted peanut butter over each bar before serving.
- Store: Store any leftover bars in an airtight container in the refrigerator for up to 10 days.
Notes
- Freezing Instructions: Freeze bars in single layers separated with parchment paper in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
- Special Tools: Electric mixer (handheld or stand), glass mixing bowl, 9-inch square baking pan.
- Peanut Butter: Use any nut butter you prefer including natural, homemade, or processed peanut, almond, or cashew butter.
- Applesauce Substitute: You can replace applesauce with 1 egg or a flax egg (1 Tbsp ground flax mixed with 3 Tbsp warm water, set 10 minutes).
- Oats: Use certified gluten-free oats to ensure the bars are gluten free.
- Chocolate Chips: Options include peanut butter chips, chopped nuts, or raisins, or a combination for variety.
- Vegan Tips: Use dairy-free chocolate chips and nondairy milk for a fully vegan recipe.
- Gluten Free: Confirm oats are certified gluten free to keep bars gluten free.
Nutrition
- Serving Size: 1 bar (approximate)
- Calories: 180
- Sugar: 9g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
