These peanut butter banana oat bars are an easy vegan and gluten free peanut butter and banana bars with chocolate chips. They are soft and chewy oat bars that are perfect for on-the-go breakfasts and snacks. Full of fiber, protein, and naturally sweetened with maple syrup and banana, these bars are fast and filling snack bars. If you’re looking for vegan breakfast bars, gluten free breakfast bars, or vegan dessert bars, this is the perfect recipe to make!
And, if you’re looking for more breakfast ideas, try these vegan and gluten free oatmeal cookie bars or this apple walnut oatmeal!
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What You’ll Need For These Peanut Butter Banana Oat Bars
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How To Make Peanut Butter Banana Oat Bars
Preheat oven to 350°F/175 C. Grease or line an 8” x 8”/20cm x 20cm baking pan with parchment.
In a large bowl, combine banana, peanut butter, maple syrup, and vanilla extract. Use a hand-held electric mixer or a whisk to beat everything together until smooth.
Stir in the ground flax, baking powder, cinnamon, nutmeg, and salt.
Fold in the oats and chocolate chips until everything is wet and evenly distributed. Optional: Reserve 1/3 of the chocolate chips to sprinkle on the top for more visibility.
Scrape into prepared baking pan and spread into the corners.
Sprinkle the remaining chocolate chips on top if desired.
Bake for 20-25 minutes until edges are just beginning to turn golden and the center is set. A skewer inserted should come out clean.
Remove from oven and allow to cool completely before cutting into 9-12 bars.
Best the same day. Store covered in the fridge for up to 3 days. Freeze individually wrapped for up to 1 month. Defrost in the fridge overnight.
Important Recipe Notes
Peanut butter: For more texture, use crunchy peanut butter or add ½ cup/60g chopped roasted peanuts. Can be switched for any other nut butter.
Vegan and Gluten Free Desserts
Chickpea Blondies– These chickpea blondies are chewy, gluten free, vegan blondies made with chickpeas and filled with chocolate chips. Protein and fiber rich and sweetened with maple syrup, these blondies are a great way to feel good about your sweet treats.
Pistachio Ganache Bars– These vegan and gluten free pistachio ganache bars are the most elegant and indulgent treat you will make all season! They have a rich and creamy ganache that’s layered with crunchy pistachios and is completely free of both dairy and gluten.
Peanut Butter Banana Oat Bars
These peanut butter banana oat bars are soft, naturally sweetened, and easy to make! A wholesome snack or breakfast perfect for kids and adults alike.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 12 bars 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Soy Free, Vegan, Vegetarian
Ingredients
1 cup/275g mashed banana (about 2–3 medium)
½ cup/120g peanut butter, unsalted (creamy or crunchy)
¼ cup/60ml maple syrup
1 tsp/5ml vanilla extract
2 tbsp/14g ground flax seed
½ tsp/1g ground cinnamon
½ tsp/1g ground nutmeg
½ tsp/3g salt
1 tsp/4g baking powder
2 cups/220g rolled oats
3/4 cup/135g chocolate chips
Instructions
Preheat oven to 350°F/175 C. Grease or line an 8” x 8”/20cm x 20cm baking pan with parchment.
In a large bowl, combine banana, peanut butter, maple syrup, and vanilla extract. Use a hand-held electric mixer or a whisk to beat everything together until smooth.
Stir in the ground flax, baking powder, cinnamon, nutmeg, and salt.
Fold in the oats and chocolate chips until everything is wet and evenly distributed. Optional: Reserve 1/3 of the chocolate chips to sprinkle on the top for more visibility.
Scrape into prepared baking pan and spread into the corners.
Sprinkle the remaining chocolate chips on top if desired.
Bake for 20-25 minutes until edges are just beginning to turn golden and the center is set. A skewer inserted should come out clean.
Remove from oven and allow to cool completely before cutting into 9-12 bars.
Best the same day. Store covered in the fridge for up to 3 days. Freeze individually wrapped for up to 1 month. Defrost in the fridge overnight.
Notes
Peanut butter: For more texture, use crunchy peanut butter or add ½ cup/60g chopped roasted peanuts. Can be switched for any other nut butter.
