1. Can I make Peanut Butter Banana Chocolate Chip Oatmeal Bars without chocolate chips?

Yes! You can easily omit the chocolate chips or replace them with other add-ins like raisins, chopped nuts, or even peanut butter chips. If you're looking to reduce sugar, these bars are just as delicious without any sweet chocolate.

2. Are Peanut Butter Banana Chocolate Chip Oatmeal Bars gluten-free?

Yes, these bars are naturally gluten-free when you use certified gluten-free oats. Be sure to double-check that all other ingredients, like the chocolate chips, are also gluten-free if you're following a strict gluten-free diet.

3. How should I store Peanut Butter Banana Chocolate Chip Oatmeal Bars?

Store these bars in an airtight container in the refrigerator for up to 10 days. For longer storage, you can freeze them for up to 3 months. Just be sure to separate the bars with parchment paper before freezing to prevent them from sticking together.

Peanut Butter Banana Chocolate Chip Oatmeal Bars

Description

Peanut Butter Banana Chocolate Chip Oatmeal Bars are the ultimate healthy and indulgent snack. Combining the natural sweetness of ripe bananas, the richness of peanut butter, and the crunch of oats, these soft-baked bars are perfect for breakfast, a snack, or even dessert. Gluten-free and adaptable to various dietary needs, they’re a wholesome treat you can feel good about.

Ingredients

Scale

1 cup (230g) mashed bananas (about 2–3 ripe bananas)
1/2 cup (125g) creamy or crunchy peanut butter
1/4 cup (50g) coconut sugar or brown sugar
1/4 cup (60g) unsweetened applesauce
1/2 cup (120ml) almond milk (or any non-dairy milk)
2 and 1/2 cups (213g) old-fashioned whole oats or quick oats (not instant)
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 cup (180g) semi-sweet chocolate chips (use dairy-free for vegan)

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Instructions

Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving some overhang to easily remove the bars once baked.
In a large mixing bowl, mash the bananas using a fork or mixer until smooth.
Stir in the peanut butter, coconut sugar (or brown sugar), applesauce, almond milk, cinnamon, vanilla extract, baking powder, and salt. Mix until fully combined.
Add the oats to the mixture and stir until incorporated. The batter will be thick but still spreadable.
Fold in the chocolate chips, ensuring they’re evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 25-28 minutes, or until the center is set and a toothpick inserted into the center comes out clean. The bars will still look soft, but they will firm up as they cool.
Allow the bars to cool in the pan at room temperature for 30-60 minutes. For the best results, refrigerate the bars for 1-2 hours before cutting them into squares.

Notes

Check for doneness by testing the edges; they should be slightly golden and the center firm.
For best results, refrigerate the bars before cutting them for cleaner slices.
Store the bars in the refrigerator for up to 10 days or freeze for up to 3 months, separated by parchment paper.
You can substitute bananas with canned pumpkin or unsweetened applesauce if preferred.
For a vegan option, use dairy-free chocolate chips and non-dairy milk.

Prep Time: 10 minutes
Cook Time: 25-28 minutes
Category: Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 200
Sugar: 12g
Sodium: 150mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 5g
Cholesterol: 0mg