Got ripe bananas on the counter? Turn them into these soft, chewy Banana Oat Breakfast Bars, made on one sheet pan, lightly sweetened, and finished with a sprinkle of dairy-free chocolate chips. They're budget-friendly, freezer-friendly, and perfect for grab-and-go breakfasts or a wholesome snack when a sugar craving strikes.
These bars taste like a fresh-baked treat, but they're built with simple pantry staples you likely have on hand. Keep the chocolate chips for a dessert vibe, or swap them for nuts, seeds, or dried fruit. Either way, they're meal-prep ready for the week ahead.
If you're building your breakfast rotation, browse our Breakfast Meal Prep and Gluten-Free Recipes collections for more ideas.
Why you'll love this recipe
- Budget-conscious ingredients that stretch a bunch of bananas.
- Soft, cake-like texture with just-sweet-enough banana flavor.
- Naturally gluten- and dairy-free with easy nut-free and egg-free swaps.
- One bowl (blender/processor) + one sheet pan = minimal dishes.
- Freezer-friendly bars you can reheat in seconds.
Banana Oat Breakfast Bars Ingredients:
- 4 large, ripe bananas
- 2 eggs whites
- ¼ cup unsweetened almond milk
- ¼ cup extra virgin olive oil
- 1 teaspoon vanilla extract
- 2 cups Gluten Free Rolls Oats
- ¼ cup coconut sugar
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- 4 tbsp. dairy-free mini chocolate chips (or as much as you like!)
Note: Keep mix-ins around ½-3/4 cup total so the bars hold together well.
How to make
Step 1: Prep
- Preheat the oven to 350°F. Lightly grease a 10.5x12-inch baking pan (or a rimmed quarter-sheet pan) with cooking spray. Line with parchment for easy removal, if desired.
Step 2: Blend
- Add all ingredients except the chocolate chips to a food processor or blender. Blend on high until mostly smooth (some oat texture is fine).
Step 3: Bake
- Pour the batter into the prepared pan and spread into an even layer. Sprinkle chocolate chips on top.
- Bake for 15-18 minutes, or until the center is set and a toothpick comes out clean.
Step 4: Cool & slice
- Cool in the pan for 5-10 minutes to set. Slice into 12 bars (or any size you like).
How to store
- Fridge: Store bars in an airtight container up to 5 days. Place parchment between layers to prevent sticking.
- Freezer: Wrap bars individually and place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or reheat from frozen.
How to reheat
Oven/toaster oven: 300°F for 6-8 minutes (frozen may take 10-12 minutes). For crisp edges, place bars on a baking rack set over a sheet pan.
Microwave: 15-25 seconds per bar from the fridge, 30-45 seconds from frozen.
Nutrition facts
Per 1 bar (1/12 of recipe): 187 calories, 3g protein, 28g carbs, 7g fat.
Fiber varies by brand of oats and banana size.
WW SmartPoints: Green 6 • Blue 6 • Purple 4
Helpful tips or ingredient swaps
- Make it egg-free/vegan: Replace the 2 egg whites with 2 tablespoons ground flaxseed + 5 tablespoons water (mix and rest 5 minutes).
- Nut-free: Use oat milk or dairy-free soy milk instead of almond milk; choose allergy-friendly chocolate chips, or swap for seeds.
- Boost protein: Stir ¼ cup unflavored or vanilla protein powder into the batter after blending. If batter thickens, add 1-2 tablespoons milk.
- Add-ins to try: Chopped walnuts or pecans, pumpkin seeds, shredded coconut, or dried cranberries/raisins (keep total mix-ins to ½-3/4 cup).
- Pan options: If using a 9x13-inch pan, bake 18-22 minutes; for thicker bars in an 8x11-inch pan, bake 22-26 minutes-always check early.
FAQs
Yes. Use 1 large whole egg in place of the 2 egg whites. The bars will be slightly richer.
Yes. Mash bananas very well, whisk in wet ingredients and sugar, then stir in oats, baking soda, and cinnamon. The texture will be a little chunkier, but still delicious.
Use ¼ cup maple syrup or honey instead. If using a liquid sweetener, reduce the almond milk by 1-2 tablespoons.
Final thoughts
These Banana Oat Breakfast Bars are the kind of back-pocket recipe that makes weekday mornings easier. Bake once, slice, and you've got breakfast (or snack) ready for days.
If you love this recipe, check out the Workweek Lunch Meal Planner to make healthy meal prep simple and stress-free all week long.
Ingredients
- 4 large bananas ripe
- 2 large eggwhites
- ¼ cup Unsweetened Almond Milk
- ¼ cup Coconut Oil
- 1 tsp. Vanilla extract
- 2 cups Gluten Free rolled oats *not quick oats
- ¼ cup Coconut Sugar or brown sugar
- 1 tsp. baking powder
- ½ tsp. cinnamon 4
- 4 tablespoon dairy-free chocolate chips or as many as you'd like!
Instructions
- Preheat oven to 350 F. Lightly grease a 10.5"x12" baking pan with cooking spray.
- Add all the ingredients minus the chocolate chips to a food processor or blender. Blend on high until smooth.
- Transfer the batter to the baking pan and spread into a smooth layer.
- Bake at 350 F 15 minutes until a toothpick can be inserted in the center clean.
- Remove from the oven and let the bars set on the pan 5 minutes to harden before slicing into 12 bars.
Notes
Nutrition
ST says
Sort of a silly question, but, do the chocolate chips get sprinkled in before or after baking?
Meal Prep on Fleek says
Before baking. After you transfer the mixture to the baking pan, add the chocolate chips, then put it in the oven. =)
Amanda says
Just wondering what the calorie amount is please?
Sarah Kesseli says
Hi Amanda - It is 187 calories per bar!
chris says
thank you!!!!!!!
Amy says
Can you freeze them?
Meal Prep on Fleek says
TBH... we haven't tried freezing them Amy. We'll try it next time we make the bars, but if you give it a shot, please let us know how it goes.
Danny says
I realize this is way after the original question but one pan gives me breakfast for 2 weeks and I keep them frozen and individually wrapped (and then in a large freezer bag) and they seem to freeze/thaw just fine. I eat one serving with yogurt or cottage cheese every morning and it seems to keep me satisfied until lunch. Great recipe!
Danny says
I realize this is way after the original question but one pan gives me breakfast for 2 weeks and I keep them frozen and individually wrapped (and then in a large freezer bag) and they seem to freeze/thaw just fine. I eat one serving with yogurt or cottage cheese every morning and it seems to keep me satisfied until lunch. Great recipe!
Myel says
I just did this to have breakfast in the morning. I made the recipe with two whole eggs and just a little bit of honey in lieu of sugar as I am trying to cut off sugar. It's great.
Yvonne says
I’m excited to try! Does this recipe still work if you use regular minute oats?
Meal Prep on Fleek says
Hi Yvonne - We haven't tried with minute oats. Please let us know how it turns out and we could add your note to the recipe. =)
Amelia says
You write baking soda in one list of ingredients and then baking powder in the other. Which one should we use?