Banana Oat Breakfast Bars

Banana Oat Breakfast Bars Recipe

Banana Oat Breakfast Bars

Banana Oat Breakfast Bars

Banana Oat Breakfast Bars made gluten and dairy free on a sheet pan with a sprinkle of chocolate on topEat them for breakfast or whenever a sugar craving strikes.  

Banana Oat Breakfast Bars

Do you ever find yourself with a bunch of ripe (or overripe) bananas on your kitchen counter and think, “Man, I wish I had something to make with these other than grandma’s banana bread?” Yeah, we thought so. Us too 😉 Since we are all about saving money (and more specifically, meal preps under $4) we thought we would give you another option for those ripe bananas!

Although these are bars, they are not crunchy at all. They have a soft texture and almost taste like you are eating a fresh baked good. Which, maybe you kind of are, but at least these are healthy! So healthy that they can work for breakfast, snack or dessert! The chocolate chips give them that ‘dessert’ feeling, but you can easily swap them out for your favorite nut, seed or dried fruit. Or, leave them out altogether.

If you want to add a bit more protein to round out the meal, pair them with Greek yogurt, cottage cheese or a few eggs. Whoever said eating a sweet breakfast was “bad” for you clearly had no idea what they were talking about! We mean, C’mon, Mint Energy Bites that taste like girl scout cookies? Yes, please!

Banana Oat Breakfast Bars Ingredients:

4 large, ripe bananas 

2 eggs whites 

¼ cup unsweetened almond milk  

¼ cup extra virgin olive oil 

1 tsp vanilla extract 

2 cups Gluten Free Rolls Oats 

¼ cup coconut sugar 

1 tsp baking soda 

1/2 tsp cinnamon 

4 tbsp. dairy-free mini chocolate chips (or as much as you like!) 

Banana Oat Breakfast Bars

Banana Oat Breakfast Bar

Banana Oat Breakfast Bars Recipe

Banana Oat Breakfast Bars

Banana Oat Breakfast Bars made gluten and dairy free on a sheet pan with a sprinkle of chocolate on top! Eat them for breakfast or whenever a sugar craving strikes. 
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Meal Prep
Servings: 12 bars

Ingredients

  • 4 large bananas ripe
  • 2 large eggwhites
  • 1/4 cup Unsweetened Almond Milk
  • 1/4 cup Coconut Oil
  • 1 tsp. Vanilla extract
  • 2 cups Gluten Free rolled oats *not quick oats
  • 1/4 cup Coconut Sugar or brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. cinnamon 4
  • 4 tbsp 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 for 1 out of 12 bars:
3g Protein | 7g Fat | 28g Carbs
*Please note these bars can be cut into any amount you'd like depending on your desired want for size. We calculated the nutrition based off of 12 medium sized bars
 
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

10 Comments on "Banana Oat Breakfast Bars"

  1. Sort of a silly question, but, do the chocolate chips get sprinkled in before or after baking?

  2. Just wondering what the calorie amount is please?

  3. Can you freeze them?

    • 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.

    • 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!

  4. 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!

    • 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.

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