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Banana Peanut Butter Oat Bars are made with just 7 ingredients for a healthy, simple snack. Rich in fiber and protein, these oat bars will keep you full and fueled.
Table of Contents
Why You’ll Love These Banana Peanut Butter Bars:
Wholesome, nutritious and easily adaptable using your favorite mix-ins. These bars my go-to for healthy, homemade snacks.
Here are all the times these bars come in clutch:
- When that 3 o’clock crash hits and you just need a little something to tide you over.
- For breakfast-on-the-go when you need something fueling (see also my Banana Bread Bars.
- For dessert when you’re craving something sweet but trying to avoid a sugar crash.
Basically, any time the snack craving strikes, these bars will have your back.
They’re chewy, nutty and subtly sweet. (Think baked oatmeal mixed with a peanut butter chocolate chip cookie.)
And for my healthy snack bar recipes, check out my Healthy Pumpkin Bars and Coconut Cashew Bars.
Recipe Ingredients:
Many of the ingredients in these bars can be modified based on your preferences/allergies. Here’s what you need:
- Bananas: Two ripe bananas add natural sweetness and moisture to these bars. If you’re not a fan of banana, use 2/3 cup of pumpkin puree instead.
- Rolled oats: Use a certified gluten-free brand, such as Bob’s Red Mill, if you need to make these bars 100% gluten free.
- Peanut butter: Look for a natural, drippy peanut butter that only includes peanuts and salt on the ingredient list. Alternatively, you can almond butter or cashew butter instead.
- Maple syrup: Any kind of liquid sweetener will do the job, such as honey, agave, or brown rice syrup. However I love the richness of maple syrup, especially paired with nut butter.
- Chocolate chips: Totally optional, however a little bit of chocolate makes these bars feel indulgent. Alternatively, feel free to use dried fruit or chopped nuts.
- Coconut oil: Coconut oil adds moisture and chewy goodness to these oat bars.
I also like adding a couple scoops of collagen for a protein boost. You can choose to leave this out, or add ~20g of your go-to protein powder.
See the recipe card below for the complete list of ingredients and quantities.
Substitutions/Additions:
- Add nuts: Either in addition to or in place of the chocolate chips, walnuts are a wonderful addition that slip in extra heart-healthy fats.
- Make Vegan: These banana peanut butter bars are naturally vegan as long as you don’t add collagen powder. You can, however, add a scoop of your favorite plant-based protein powder.
- Make Nut-Free: If you have a nut allergy, sunflower seed butter will work in place of the peanut butter.
- Add Fruit: I love adding dried cherries to these bars! Their sweet-tart flavor complements the chocolate beautifully.
The Directions:
These homemade granola bars only take 10 minutes to make, and ~20 minutes to bake. Here’s how to make them:
Step 1: Mash the banana in a large bowl until pureed.
Step 2: Add wet ingredients, including peanut butter, maple syrup, coconut oil, and vanilla extract. Mix the ingredients until well-combined.
Step 3: Stir in dry ingredients, including oats, protein powder/collagen (if using), and salt. Lastly, Next, fold in the chocolate chips and walnuts (if using) and stir to combine.
Step 4: Pour mixture into an 8×8 baking pan and top with some additional chocolate chips. Bake at 350 degrees F for 27-32 minutes, until set.
Let cool completely before slicing into 12 bars and enjoying!
Recipe FAQs
These oat bars are naturally vegan without the chocolate chips. In lieu, you can use cacao nibs, dried fruit, or extra chopped nuts. I personally love dried cherries, walnuts, or pecans.
Once the bars completely cool, slice them into pieces and place in an airtight Tupperware container. You can store the bars in the refrigerator or at room temperature, if you prefer. I personally love them both ways, however they do tend to dry out more in the fridge.
Either way, they will last 4 to 5 days if properly stored.
Yes, you can freeze these banana peanut butter bars. Here’s how:
First, let the oat bars cool to room temperature.
Next, slice them into individual squares, and wrap each square in plastic wrap.
Place the bars in an airtight container and store in the freezer for up to 3 months.
To reheat: remove the plastic wrap and warm on a microwave-safe plate for 30-60 seconds.
More Healthy Snack Bars to Try:
If you make this recipe, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Lastly, follow along on Facebook and Pinterest for the latest recipe updates!
Banana Peanut Butter Oat Bars
Equipment
- Mixing bowl
- 8×8" baking dish
Ingredients
- 2 medium ripe bananas
- 1/2 cup natural creamy peanut butter
- 1/2 cup pure maple syrup
- 3 Tbsp. coconut oil, melted (or avocado oil)
- 1/2 tsp. vanilla extract
- 2 cups old-fashioned rolled oats
- 2 scoops collagen protein (~20g) (sub protein powder of choice)
- 1/2 cup chocolate chips (sub cacao nibs or dried fruit if making vegan)
- 1/4 cup finely chopped walnuts (optional)
- 1/4 tsp. kosher salt
Instructions
- Preheat oven to 350ºF and line an 8×8" baking dish with parchment paper.
- Place bananas in a mixing bowl and use a fork to throughly mash. Once pureed, stir in peanut butter, maple syrup, oil, and vanilla.
- Add rolled oats, collagen or protein powder, chocolate chips, walnuts (if using), and salt; stir to combine.
- Pour mixture into prepared baking dish. If desired, sprinkle a few extra chocolate chips overtop. Transfer to the oven and bake for 28 to 32 minutes, until set. Remove from the oven and let cool in the pan for 30 minutes. Use the parchment paper to lift the bars out of the pan and let cool completely before slicing into.
- Once cooled, slice into 12 bars. (I also like sprinkling some flaky salt overtop, however totally optional.) Refrigerate after 2 days.
Video
Notes
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Great, loved the flavor! I ate them for breakfast and snacks. Thanks for a great recipe!
These are so incredible. Delicious, filling, a perfect snack for us. I’ve made them 3 times in the last 5 days, my family and my coworkers are definitely huge fans! I am not by any means a baker, and these were super quick and simple. Thanks so much!
Love these, but, can I omit the oil, and just use an extra banana? I found them really quite sticky. Not cake or cookie like. suggestions??
Could I do brown sugar instead of maple syrup?
These are freaking amazing! I froze mine and they heated up or thawed perfectly for a pre-workout snack. Will definitely be making again.
These were great. The don’t have maple syrup so I used honey. I also don’t have collagen powder. I did add ground flax seed, chia seeds, and hemp seeds for extra nutrients. They were a bit more crumbly than I wanted so I may add extra banana and peanut butter. Making another batch tonight.
Will adding the protein powder I FOOLISHLY did not double check the size of my scoop in comparison to the recipe. Long story short I accidentally added about 84 grams of protein to the recipe. LOL! Will update once it’s done baking!
These were incredible! I’m not going to lie, Brae and I couldn’t wait, we ate a couple of bars while they were still warm and gooey. I could totally see these being served in a cast iron skillet with some vanilla ice cream over top. So yummy 🤤
Delicious! I cut the maple syrup to 1/4 cup and added a few teaspoons of pure cacao powder. The salt on top is 👌 too.
These are amazing. I added chopped dried cherries, chocolate, and walnuts, and then added flax seed instead of the collagen powder. I made a double batch and froze half to enjoy after I have a baby in a few weeks!
Thanks for this recipe- it looks great! I don’t have collagen powder. Would it work to add ground flaxseed or chia seeds instead for extra protein, and if so, how much should I add?
Hi Nicole – I haven’t tried adding either so I can’t say for sure, however I would personally try adding 2 Tbsp. of ground flaxseed.
If you’re not vegan one egg works great