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Banana oatmeal bars with chocolate chips served on a white plate, showing chewy golden texture and oats
Meal Nimble

Banana Oatmeal Bars

Soft, chewy banana oatmeal bars made with ripe bananas, rolled oats, nut butter, maple syrup, cinnamon, vanilla, and chocolate chips. They bake in under 30 minutes and work beautifully as a grab-and-go breakfast, snack, or lunchbox treat.
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Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes
Servings: 9 bars
Course: Breakfast, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large ripe bananas
  • 2 cups old-fashioned rolled oats
  • 1/4 cup nut butter, such as almond butter, peanut butter, or cashew butter
  • 2–3 tbsp real maple syrup
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1/3 cup chocolate chips, preferably mini or dark chocolate

Equipment

  • 8×8 or 9×9 inch baking pan
  • Parchment paper
  • Large mixing bowl
  • Fork for mashing bananas
  • mixing spoon

Method
 

  1. Preheat your oven to 350°F. Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving some overhang on the sides so the bars can be lifted out cleanly after cooling.
  2. In a large bowl, mash the ripe bananas with a fork until mostly smooth and creamy. A few small lumps are fine.
  3. Add the nut butter, maple syrup, vanilla extract, and cinnamon to the mashed bananas. Stir until the mixture is thick, fragrant, and well combined.
  4. Add the rolled oats and salt, then stir until the oats are fully coated and the mixture looks thick and slightly sticky.
  5. Fold in the chocolate chips last so they stay evenly distributed and do not get crushed during mixing.
  6. Scrape the mixture into the prepared pan. Use the back of a spoon or slightly damp fingers to press it firmly into an even, flat layer. Add a few extra chocolate chips on top if desired.
  7. Bake for 20 to 23 minutes, until the edges are set and lightly golden and the top looks dry rather than shiny. The center may still feel slightly soft, but it will firm up as it cools.
  8. Let the bars cool completely before cutting. Cool for at least 30 minutes at room temperature, or place the pan in the fridge for about 15 minutes to help them firm up faster.

Notes

Use very ripe, brown-spotted bananas for the best sweetness and moisture. Let the bars cool completely before slicing so they hold together cleanly. For variations, add chopped walnuts or pecans, swap chocolate chips for dried fruit, use sunflower seed butter for a nut-free version, or stir in chia seeds or hemp hearts. Store at room temperature for about 2 days, refrigerate for up to 1 week, or freeze individual bars for up to 3 months.