Banana Oat Breakfast Bars
- Anthology of Crumbs
- Oct 5
- 1 min read
1
Searing the Beef
Store the bars in an airtight container in the fridge for up to five days, or freeze for up to one month. They’re best served chilled or slightly warmed with a spoonful of yogurt or nut butter.
Notes
1
Preheat the oven to 350°F (180°C) and line an 8 x 8 inch (20 cm) pan with parchment paper.
2
In a large bowl, mash the bananas until smooth.
3
Stir in the nut butter and maple syrup until combined.
4
Add the rolled oats and mix until the batter comes together, then fold in chocolate chips if using.
5
Spread evenly into the prepared pan and press down lightly to smooth.
6
Bake for 18 to 22 minutes, or until set and lightly golden. Let cool fully before cutting into bars.
Instructions
3 ½ cups (315 g) gluten free rolled oats
6 medium ripe bananas (about 2 cups
mashed)
¾ cup (190 g) peanut butter or almond butter
2 tbsp (30 ml) pure maple syrup
¼ cup (40 g) dark chocolate chips (optional)
Banana Oat Breakfast Bars
Anthology of Crumbs
There’s something nostalgic about the way these bars fill the kitchen with the scent of bananas and toasted oats. They’re soft, satisfying, and endlessly adaptable as a breakfast, snack, or dessert that feels as good as it tastes. Best of all, they’re made from ingredients you probably already have on hand.
Servings :
12
Calories:
Prep Time
10 min
Cooking Time
20 min
Rest Time
0
Total Time
30 min
Comments