Description
Delicious and wholesome Chocolate Chip Oatmeal Bars made with ripe bananas, peanut butter, and sweetened naturally with honey or maple syrup. These bars are easy to prepare, baked to a perfect golden finish, and packed with chewy oats and melty mini chocolate chips, making them a perfect snack or breakfast treat.
Ingredients
Wet Ingredients
- 1 1/2 cups (345 grams) mashed bananas (about 3 medium to large bananas)
- 1 cup (250 grams) smooth or crunchy peanut butter
- 1/4 cup (85 grams) honey or maple syrup
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 4 cups (320 grams) old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Add-ins
- 1 1/4 cups (225 grams) semi-sweet mini chocolate chips, divided (use dairy free for vegan option)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper, leaving enough overhang on the sides to easily lift out the bars after baking. Set the pan aside.
- Mix Ingredients: In a large bowl or the bowl of a stand mixer, mash the bananas thoroughly. Add the peanut butter, honey or maple syrup, and vanilla extract. Gradually add the rolled oats, baking soda, salt, and cinnamon while mixing on low to medium speed or by hand until combined. Reserve about 1/4 cup of the chocolate chips to sprinkle on top.
- Assemble and Bake: Pour or spoon the thick batter evenly into the prepared baking pan. Sprinkle the reserved chocolate chips evenly over the top. Place the pan in the oven and bake for 25 to 28 minutes, or until the center is set and the edges begin to turn golden. The bars will still appear slightly soft in the center.
- Cool the Bars: Remove the pan from the oven and allow the bars to cool at room temperature for 30 to 60 minutes. Then transfer the pan to the refrigerator and chill for at least 1 hour to firm up, which makes cutting easier.
- Cut and Serve: Using the parchment paper overhang, lift the bars out of the pan. Cut into 16 evenly sized bars and enjoy as a nutritious snack or breakfast item.
Notes
- For a vegan version, use dairy-free chocolate chips and maple syrup instead of honey.
- Peanut butter can be substituted with almond butter or any nut butter of choice.
- Make sure bananas are very ripe for the best natural sweetness and moisture.
- Store bars in an airtight container in the refrigerator for up to one week.
- These bars can be frozen for up to 3 months; thaw in the refrigerator before serving.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
