Cozy Morning Banana Oatmeal Bars
Soft, bakery-style banana oatmeal bars perfect for cozy weekday breakfasts.
Ingredients
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 large very ripe bananas mashed
- 1 large egg lightly beaten
- 1/3 cup unsalted butter melted and slightly cooled
- 1 teaspoon vanilla bean paste
- 1/2 cup chocolate chips or chopped walnuts optional
- Nonstick spray or butter for greasing the pan
Instructions
- Preheat the oven to 350°F. Lightly grease an 8x8 or 9x9 inch baking pan with nonstick spray or butter, or line it with parchment paper, leaving an overhang for easy removal.
- In a large mixing bowl, whisk together the oats, flour, brown sugar, baking soda, cinnamon, and salt until evenly combined and no visible brown sugar clumps remain.
- In a separate medium bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
- Add the egg, melted butter, and vanilla bean paste to the mashed bananas and whisk until the mixture looks smooth and well blended.
- Pour the banana mixture over the oat mixture. Gently fold with a spatula just until everything is moistened and combined. Do not overmix.
- If using, fold in the chocolate chips or chopped walnuts or sprinkle them evenly over the top after spreading the batter in the pan.
- Transfer the batter to the prepared pan and spread it into an even layer, smoothing the top with the back of a spoon or spatula.
- Bake for 20 to 25 minutes, or until the edges are lightly browned, the top feels set and slightly springy to the touch, and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Place the pan on a wire rack and let the bars cool in the pan for at least 15 to 20 minutes.
- Lift the cooled slab out of the pan using the parchment overhang if lined, then slice into 12 squares and serve warm or at room temperature.
Notes
- Store cooled bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- For longer storage, wrap bars individually and freeze for up to 2 months; thaw at room temperature or warm briefly in the microwave.
- Very ripe bananas with plenty of brown spots give the best sweetness and flavor for these bars.
- You can substitute chocolate chips with chopped nuts, dried fruit, or a mix to change the flavor and texture.
- For longer storage, wrap bars individually and freeze for up to 2 months; thaw at room temperature or warm briefly in the microwave.
- Very ripe bananas with plenty of brown spots give the best sweetness and flavor for these bars.
- You can substitute chocolate chips with chopped nuts, dried fruit, or a mix to change the flavor and texture.