Baked Banana Oatmeal Bars
Let’s Talk About Baked Banana Oatmeal Bars (and Why I Keep Coming Back)
Alright, so here’s the thing—I started making these baked banana oatmeal bars on one of those hazy Sundays when I had a couple of bananas giving me the side-eye from the fruit bowl (you know the look, right?). I wanted something comforting but not fussy, and, well, not pancakes again. I may have put on an oldies playlist, sang badly in the kitchen, and made quite a mess but, hey, the end result was worth it. Honestly, my sister still jokes about the “banana blob experiment” but she asks for these every single visit. That’s a win in my book.
Why You’ll Love This (Trust Me, I Do)
I make this whenever I need breakfast on the go—or if someone needs a mood lift on a Wednesday morning. My family goes a bit nuts for it, especially if I shove a few chocolate chips in. And the best bit? It keeps well, so you can grab a bar while dashing out the door (though, funnily enough, they rarely last more than a day here).
Let’s not pretend: sometimes I try to multi-task while making these and, oops, over-mush the bananas, but honestly, it doesn’t hurt! Except that one time when I tried to use green bananas. That was… chewy. Don’t do that.
Gathering What You Need—And What You Can Wing
- 2 bananas, the riper the better (when they start developing little brown dots, they’re perfect—my Mum says they “look like they’re up to mischief”)
- 2 cups old fashioned oats (I’ve used quick oats in a pinch. Don’t tell the purists, but it works)
- 1/4 cup honey or maple syrup (sometimes I swap this out for brown sugar if that’s all I’ve got; it’s all good)
- 1/2 cup milk (any kind! Actually, I tried oat milk and it was grand)
- 1/4 cup nut butter (peanut, almond, sunflower seed—pick your poison. Or, just more banana if you’re out. Been there.)
- 1 tsp vanilla extract (some days I just do a splash, I won’t lie)
- 1/2 tsp cinnamon (my grandma swore by adding a smidgen of clove, too, but I always forget)
- 1/2 tsp baking powder (not baking soda—I made that mistake once, yikes)
- 1/4 tsp salt
- Optional: a handful of chocolate chips, walnuts, or blueberries (sometimes I throw in a bit of everything, but then it gets wild)
How I Actually Make These (Plus, a Few Side Comments)
- Mash those bananas in a big bowl. I usually use a fork, and yes, it’s fine if it’s a bit lumpy. Plus, this is where I like to sneak a quick taste, though my kids always seem to spot me.
- Add in the honey (or whatever sweetener you found lurking in your cupboard), milk, nut butter, and vanilla. Stir until it looks like, well, slightly questionable porridge.
- Toss in oats, cinnamon, baking powder, and salt. Give it a good mix, but don’t overthink it. Honestly, the batter always looks a bit odd at this stage—it’s normal (I promise, stick with it).
- Fold in those extras. I’m over-generous with chocolate chips, but if you’re feeling virtuous, a scatter of blueberries is smashing. Or do both. Live a little.
- Plop the mix into a lined or well-greased 8×8 baking pan (though I used a loaf tin once—came out more like snack cake, not bad!). Smooth the top with a spoon or, um, your hand if nobody’s watching.
- Bake at 180°C (350°F) for 25-30 minutes. Top should be golden; you’ll smell the bananas. Actually, sometimes it takes a couple minutes longer, depending on the mood of my oven.
- Let it cool a bit before cutting. Doesn’t slice well if you’re impatient (I speak from squishy-handed experience).
Notes From My (Occasionally Chaotic) Kitchen
- One time I left out the nut butter and just added extra banana. Not bad, but a little less chewy. So if you’re out, it’s totally survivable.
- My pans never match the ‘right’ size, so honestly, thinner bars just bake faster. Keep an eye out so you don’t have banana crackers.
- Forgot to grease the pan? Just line it with baking paper; less washing up anyway.
Some of My Experiments (Not All Brilliant)
- I once tried adding shredded coconut. It was good, but probably better with a splash of lime zest.
- Swapped out oats for quinoa flakes… weirdly chewy; I don’t recommend it—unless you’re a fan of “interesting” textures.
- Used frozen blueberries straight from the freezer. Colours ran everywhere, but the kids loved the blue streaks. Make your peace with messy hands.
What If You Don’t Have the Proper Equipment?
When I first moved into my flat, I had no proper baking tray, so I used a roasting tin (lined with foil, mind you), and just made them a bit thinner. They came out just fine. Don’t have measuring cups? A standard mug holds about a cup, give or take. This isn’t rocket science, as my uncle says.
Storing (Or Trying To…)
Technically, these last 3-4 days in a sealed container at room temp. But honestly, in my house, you’re lucky if you get a bar the next morning. They freeze if you wrap them up, though I’ve only actually had leftovers once, so take this for what it’s worth.
How We Like To Serve Them
I love eating these warm with a swirl of peanut butter on top; my mum dunks hers in coffee, which I found weird till I tried it. My friend Jo claims they’re best cold after a night in the fridge. I’m still not convinced, but hey, to each their own.
The Things I’ve Learned (One Oops at a Time)
- I once tried to rush the bake by using a hotter oven—just makes dry bars with burnt edges. It’s not a pretty sight.
- Don’t attempt to cut these when they’re piping hot. They’re magma. Also, the texture’s weird till they cool. Just go make a cuppa instead.
- Actually, I find storing them in the fridge overnight makes them firmer, even if that’s not “traditional.” Meh.
FAQ: Stuff People Actually Asked Me (Or I Asked Myself…)
- Can you make these gluten-free?
Oh, for sure! Use certified gluten-free oats—Bob’s Red Mill has a good one. I usually link friends to this gluten-free baking guide when they’re starting out—very handy. - Is there a way to make these vegan?
Just use plant milk and maple syrup. Most nut butters are vegan-friendly (double-check labels, but usually fine). - Can I double the recipe?
Absolutely! But use a bigger tray and maybe check the middle with a skewer after 30 minutes. Learned that the hard way; goo in the centre is not as fun as it sounds. - How healthy are these, honestly?
Well, I’m no dietitian, but the ingredients are simple. Less sugar than most supermarket bars. Compare it to shop-bought cereal bars (like these store-bought granola bars), you’ll see. At least here you know what’s in them. - Any tips for jazzing them up?
Sure, sometimes I add a handful of chopped dates or drizzle warm melted dark chocolate over the top. Or mix in toasted pecans. Sky’s the limit, honestly.
Oh! And I almost forgot—the first time I baked these, I managed to get banana on the ceiling. Don’t ask. Still don’t really know how that happened, but it made for a good story at brunch…
If you want more oatmeal bar inspiration, check out this recipe from Sally’s Baking Addiction—I’ve borrowed a few ideas over the years and she’s got tons of variations. Happy (tasty) experimenting!
Ingredients
- 2 large ripe bananas, mashed
- 2 cups old-fashioned rolled oats
- 1/3 cup honey
- 1/2 cup unsweetened applesauce
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
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1Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or lightly grease.
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2In a large bowl, mash the bananas, then whisk in honey, applesauce, melted coconut oil, and vanilla extract.
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3Add the oats, ground cinnamon, baking powder, and salt. Mix until everything is well combined.
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4Pour the mixture into the prepared pan and spread evenly.
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5Bake for 30 minutes, or until the edges are golden and the center is set. Allow to cool, then slice into bars.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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