‘Peanut Butter’ Banana Oatmeal Bars
These little ‘peanut butter’ banana oatmeal bars are ‘clean’, meaning no refined sugars or flours and only high quality ingredients. They are great for a quick morning breakfast or a snack at school or work. Using Sunflower seed butter keeps these nut free, which makes them allergen safe for many schools and gatherings. If you can tolerate tree nuts, these are quite good with almond butter and unsweetened almond milk.
I found this recipe on Pinterest and the original came from Cooking To Perfection and Gingerbread Bagels (which is no longer a working site). Are you on Pinterest? If so, follow me here for ‘pinspiration’ on clean eating, motivation, education, support for moms and more.
Okay, back to the recipe…
These little yummies travel well and have made an appearance on many a family road trip. I make them ahead so the boys have something healthy to snack or in case we need a quick breakfast but don’t have many healthy options. Our family and friends love them as well! I have made a few tweaks to the original recipe to eliminate refined sugars and clean them up a bit. I list the egg free modification in the recipe description below and have made it both ways, and they both turn out perfect. My oldest son had an egg allergy and has outgrown it. I recall the challenges and will help if I can!
Optional additions for the bars:
- If you want to make them a little more like a ‘special treat’, a small handful of Enjoy Life Foods mini chocolate chips is nice and gets a big smile from my kids.
- To up the protein, add 1 scoop protein powder of choice.
- A small handful of organic raisins is nice as well – more like an oatmeal raisin ‘peanut butter’ bar. Yum!
I am testing some versions to create a grain free option or a soaked grain option. Stay tuned! Speaking of, do you receive updates from me? If not, sign up here:
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| Servings | Prep Time |
| 10 squares | 5 minutes |
| Cook Time |
| 20 minutes |
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These little yummies are great for a quick breakfast, a snack on the run and can even be packed for kids to take to school. They are made with Sunflower Seed Butter, which makes them nut free. To make them egg free, replace the egg with 1 Tbsp Flax meal that is combined with 3 Tbsp of warm water (let that sit for a few minutes before adding in).
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- 1 1/2 cup quick oats Organic and Gluten Free if needed
- 1/8 cup Coconut Palm Sugar Organic, Fair Trade
- 1 packet Stevia SweetLeaf brand
- 1 tsp Baking Powder Aluminum Free
- 1/2 tsp Salt sea salt
- 1 tsp Cinnamon Organic
- 1 large Banana Organic, ripe and mashed
- 1 large egg Organic, Cage Free OR egg replacement note in description above.
- 1 tsp Vanilla Extract Organic
- 1/2 cup Milk Or Milk alternative. Of course, if using almond milk these are no longer nut free.
- 1/4 cup Sunflower Seed Butter Or any nut butter you prefer, Almond is really good
- 1 small handful Mini Chocolate Chips Enjoy Life Foods are top 8 allergen free
- Preheat oven to 350 degrees. Grease an 8x8 baking dish with coconut oil or grass fed butter.
- You can use a stand mixer, a hand mixer or even a fork and spoon to make this recipe. I use my stand mixer, mostly because my oldest likes to help and loves using it 🙂
- In a bowl, mix together all of the dry ingredients: quick oats, coconut palm sugar, stevia, baking powder, salt and cinnamon.
- In your stand mixer or a separate bowl, mash the ripe banana, then add the egg, vanilla, milk and seed or nut butter. Mix until combined.
- Add the dry mixture to the wet mixture, mix until combined well.
- Now, fold in your addition of either mini chocolate chips or raisins.
- Pour the mixture into your prepared 8 x 8 baking dish and bake for 20-25 min or until set.
- Remove from the oven and let them cool completely before slicing. These will make 10-12 bars. Depending on how big or small you slice them, you could potentially have more.
I hope you enjoy! And as always, if you have questions or want to share – all the action happens in the comments below!
Enjoy!
