This post may contain affiliate links. Please read our disclosure policy.
My soft baked, oatmeal breakfast bar is like your favorite bowl of oatmeal in bar form. I love having a variety of on-the-go breakfast options, but the chocolate and peanut butter layer on these bars puts this recipe at the top of my list.
In an effort to make something with my overripe bananas that wasn’t banana bread, I made this recipe! It uses 2 bananas which is perfect because I always feel like I have just 1 or 2 lingering bananas on the counter waiting to be used.
These oatmeal breakfast bars come together easily and are so satisfying. Perfect for busy mornings or when you need a quick bite in the afternoon to hold you over until dinner.
Reasons Why You Will Love My Oatmeal Breakfast Bars
- Gluten free breakfast (be sure to look for gluten free oats)
- Dairy free
- An easy make-ahead breakfast
- Better tasting than a packaged breakfast bar!
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Oatmeal: I tested this recipe using quick cook oatmeal and I love the texture of it. Using the old fashioned rolled oats will give the bars a chewier texture. You can pulse old fashioned oats a few times in a food processor or blender to break them down a bit if you don’t have any quick oats.
- Bananas: 2 medium over ripe/spotty bananas are perfect for this recipe. About 1 cup mashed is what you’ll need.
- Coconut sugar: either coconut sugar or organic cane sugar may be used here.
- Honey: you can also use maple syrup, agave nectar or date nectar.
- Creamy peanut butter: you’ll need some peanut butter for the bar and the chocolate topping layer, too!
- Almond flour: almond meal also works well as an option. You can use them interchangeably in this this recipe.
- Flaxseed: good source of fiber and omega-3’s.
- Chocolate: I love using dark chocolate for this recipe. Feel free to use your favorite!
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Line an 8×8 pan with parchment paper.
- Whisk together the wet ingredients in one bowl.
- Add the dry ingredients into the wet ingredients.
- Stir to combine.
- Bake for 20-25 minutes.
- Melt the chocolate and peanut butter together until smooth.
- Pour on top of bars in an even layer right out of the oven.
- Refrigerate until chocolate layer has set, ~30 minutes – 1 hour.
- Cut into bars and enjoy!
Expert Tips and Variations
- Substitute almond butter or cashew butter for peanut butter. Both of these options are similar to the taste and texture of peanut butter.
- Add a scoop of your favorite protein powder in for a protein boost.
- To make these bars a little less sweet, add in applesauce in place of the coconut sugar.
- Add chocolate chips on top instead of the chocolate peanut butter topping.
- Add just a layer of drippy peanut butter on top if you don’t want any chocolate in your breakfast bar.
Can I freeze these oatmeal breakfast bars?
Yes! I like to wrap them individually and place them in an air-tight container. Freeze bars for up to 2-3 months.
How long do they last in the refrigerator?
Store in the fridge for up to 1 week.
Do I have to add the chocolate peanut butter topping?
Nope! You can leave it off, or just add a few chocolate chips or a drizzle of chocolate if you feel the thick layer is too much!
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
For the bars
- 2 bananas, overripe, mashed (~1 cup)
- 1/4 cup creamy peanut butter
- 1 large egg
- 1/2 cup coconut sugar or organic cane sugar
- 1/3 cup honey
- 2 tsp. vanilla extract
- 1 1/2 cups quick cook oats
- 1 cup almond flour or almond meal
- 2 Tbsp. ground flaxseed
- 1 tsp. kosher salt
- 1 tsp. ground cinnamon
- 1 cup dark chocolate chips
- 1/2 cup creamy peanut butter
- flaky sea salt, optional
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Preheat the oven to 350°F
- Line an 8×8 inch pan with parchment paper. Set aside.
- Add the mashed bananas, peanut butter, egg, sugar, honey, and vanilla to a large mixing bowl. Whisk well until combined.
- Add in the oats, almond flour/meal, flaxseed, cinnamon, salt. Stir until combined.
- Pour into prepared pan. Bake for 20-25 minutes or until the middle is set.
- Meanwhile, add the chocolate chips and peanut butter to a microwave safe bowl and microwave in 30 second increments until smooth.
- Pour chocolate mixture over the bars right when they come out of the oven and smooth out into an even layer.
- Refrigerate until set, ~30-60 minutes. Cut into bars and enjoy. (Add flaky sea salt on top, if desired).
- Storage: Refrigerate for up to 1 week or to freeze, wrap them individually and place them in an air-tight container. Freeze bars for up to 2-3 months.
- Chocolate peanut butter topping: You can leave it off if you want, or just add a few chocolate chips or a drizzle of chocolate if you feel the thick layer is too much. OR just add the peanut butter, and leave out the chocolate. You have options!
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.