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These 3 ingredient Banana Oat Bars are vegan, gluten-free, and added sugar-free. With a soft and chewy texture, they’re perfect for healthy breakfasts, snacks, or desserts.
If you’ve been following my blog for a while, you know I love creating healthy recipes with minimal ingredients—and especially no added sugar. I’m also not a fan of artificial sweeteners, so I usually rely on natural alternatives like ripe bananas to sweeten my treats.
Strawberry oatmeal bars, oatmeal breakfast bars, sugar-free cheesecake, and my 3 ingredient brownies with banana are some your favorite recipes. These oat squares are a variation of my banana oatmeal cookies. They’re so easy to make, and taste better than store-bought granola bars.
Whether for school lunchboxes, meal prepping, or a quick on-the-go refuel, these bars are a healthy snack your whole family will love. They’re toddler-approved, kid-friendly, and adult-loved too!
Ingredients and substitutes
This simple recipe requires only a handful of pantry staples. Here are all ingredients, along with tips and replacement options. You can find precise measurements in the recipe card at the bottom.
- Ripe bananas – Use spotty, speckled bananas with a brownish peel. The riper they are, the sweeter the bars. As a replacement, you can use 1 cup (225 g) of unsweetened applesauce or pumpkin puree.
- Rolled oats – Use old-fashioned rolled oats for a chewy texture. Quick oats work too if you prefer softer bars. Avoid steel-cut oats—they require cooking and won’t work here.
- Peanut butter – Acts as a natural binder, no eggs needed. Use creamy peanut butter with no added sugar or oils. You can substitute it with almond butter, cashew butter, or sunflower seed butter for a nut-free version. Even powdered peanut butter like PB2 works—just mix it with a little water until smooth.
Optional ingredients and mix-ins
- Protein powder – To make high-protein banana bars, replace ½ cup (50 g) of oats with protein powder. I recommend vanilla vegan protein, but whey or casein also work.
- Maple syrup or honey – For a sweeter flavor, mix in 2–4 tablespoons. Monk fruit and stevia also work if you want to keep them sugar-free.
- Flavors and spices – Add a teaspoon of vanilla extract, a dash of cinnamon or pumpkin spice, and a pinch of salt to bring out the sweetness and banana flavor.
- Chocolate chips – For that cookie dough vibe, fold in ¼ cup (50 g) of dark chocolate chips and sprinkle a few on top.
- Nuts and seeds – Try chopped walnuts, pecans, almonds, pumpkin seeds, flaxseeds, or even coconut flakes for crunch and flavor.
- Fruits – Fold in blueberries, raspberries, diced mango, or chopped apple with cinnamon for fruity variations.
How to make banana oat bars
- Mash the bananas in a large bowl. Stir in the peanut butter, vanilla extract (optional), and a pinch of salt. If using a sweetener, add it now.
- Add oats (and protein powder, if using) to the wet ingredients. Stir until fully combined. If the dough feels too dry, add a splash of milk or more peanut butter.
- Spread the dough into a 7×7 inch (15×15 cm) brownie pan lined with parchment paper. Press it down evenly.
- Bake at 350°F (180°C) for 17–20 minutes or until the center is set. Let cool completely before slicing into bars.
Storage directions
Before storing or freezing, allow the banana oatmeal bars to cool completely to room temperature. Once they have cooled, you can slice into bars or squares – I got six large pieces. Store in an airtight container in the refrigerator for up to 5 days.
For a longer storage, pack them into zipper bags and freeze for up to 4 months. To reheat, remove the desired amount from the freezer and warm it up in hot oven or in the microwave. There is no need for thawing, if you’re going to heat them up.
Frequently asked questions
You can use any creamy nut or seed butter, like almond, cashew, or sunflower seed butter. Just make sure it’s smooth and unsweetened. For a lower calorie option, powdered peanut butter (like PB2) also works—simply mix it with a bit of water until creamy.
Yes! Quick oats work perfectly if you prefer softer oatmeal bars. Just don’t use steel-cut oats, as they need pre-cooking.
Absolutely—they’re made with whole food ingredients, no added sugar, and are packed with fiber and healthy fats. As a nutrition coach, I usually make a large batch on Sunday to have a week of high fiber snacks. If adding protein powder, they make for great post workouts too.
These banana oat squares are soft, chewy, and moist—almost like baked oatmeal. If you add mix-ins like chocolate chips or nuts, you’ll get an extra bite of crunch or gooeyness. Just keep in mind that swapping old fashioned rolled oats for quick oats makes them softer and way less chewy.
More banana sweetened recipes
- Oatmeal breakfast bars
- Protein granola bars
- 2 ingredient banana oatmeal cookies
- Apple oatmeal bars
- Protein muffins
- Brownie baked oatmeal
- Strawberry oatmeal bars
Banana Oat Bars
Ingredients
- 2 ripe bananas, 8 oz (225g) in total
- ¼ cup (60 g) peanut butter, or almond butter
- 2 cups (200 g) rolled oats
Optional Ingredients
- ½ cup (50 g) protein powder, as a replacement for ½ cup (50g) rolled oats
- 2 to 4 tbsp maple syrup, optional for sweeter bars
- 1 tsp vanilla extract
- a pinch of salt
Instructions
- Preheat the oven to 350°F (180°C) and line a 7 x 7 inch (15 x 15 cm) brownie pan with parchment paper.
- In a large bowl, mash the ripe bananas. Add the peanut butter, vanilla extract (if using), and a pinch of salt. For sweeter bars, stir in 2 to 4 tablespoons of maple syrup or honey. Mix until smooth.
- Add the rolled oats and, if using, the protein powder. Stir until fully combined. If the mixture feels too dry, add a splash of milk or a bit more peanut butter.
- Spread the dough evenly into the prepared pan.
- Bake for 17 to 20 minutes, or until the center is set. Let cool completely before slicing into bars.
Notes
Ingredient Notes
- Sweetener: Ripe bananas add plenty of natural sweetness. For sweeter banana oat squares, add a couple tablespoons of maple syrup or honey – taste the dough and adjust with sweetener if it is necessary.
- Gluten-free: Use certified gluten-free rolled oats.
- Protein powder: For high protein banana bars, replace ½ cup (50g) of oats with protein powder. I recommend vanilla flavor protein powder.
Storage Notes
- To store: Store leftovers in an airtight container in the fridge for up to 5 days.
- To freeze: Place in zipper bags and freeze for up to 4 months.
- To reheat: Remove the bars from the freezer, then warm up in hot oven or in the microwave.
- Nutritional values are approximations, calculated for the basic recipe without protein powder.
- Nutritional values per bar, if using protein powder: 221 kcal 11.6 g protein, 26 g carbohydrates, 7.1 g fats.
You always give ideas of healthy food Matt. Thank you very much.
Hey dear Constantino,
thank you very much. I am really glad to hear that you appreciate my recipes!!
Have a great weekend,
Matteo
Very good option for these banana oat bars and delicious too!
Hey dear Liza,
thank you very much for your feedback! They are definitely delicious 😉
All the best,
Matteo