Banana Oatmeal Breakfast Bars
A no-fuss, blender-and-bake breakfast bar loaded with banana and oats — my go-to lunchbox filler and pre-workout fuel.
- Prep Time
- 10 min
- Cook Time
- 38 min
- Total Time
- 48 min
- Servings
- 16 bars
This is easily the most common breakfast that shows up in my house on a regular basis. It's a great on-the-go item for my kids' lunchboxes, and it's also my favorite pre-workout meal when I'm training for triathlons.
What I love most is how versatile it is — swap in fruit, nuts, seeds, or cinnamon for whatever combination sounds good that week. I've even been known to spread a thin layer of peanut butter over the chocolate chip version, because why not.
Ingredients
- 4 bananas, very ripe
- 1 cup non-dairy milk (I use oat milk)
- 1 cup maple syrup
- 1 teaspoon vanilla extract
- 5 cups rolled oats
- 3/4 cup mini chocolate chips* (my favorite brand is Enjoy Life)
Instructions
- 1Preheat oven to 350 degrees.
- 2Peel the bananas, break into chunks, and place in a blender with the oat milk, maple syrup, and vanilla. Puree until smooth.
- 3Pour into a large mixing bowl, add the oats and chocolate chips, and stir together well.
- 4Spoon into a 9x13 inch pan lined with parchment paper and press into an even layer.
- 5Bake for 35-40 minutes.
- 6Cool completely before cutting into bars.
Tips
- For a protein boost, stir in 1/2 to 1 cup of vanilla protein powder along with the oats.
Storage & Reheating
Wrap bars individually in plastic wrap and store in the fridge up to 5 days or the freezer up to 6 months; thaw overnight in the fridge if frozen.
