Naturally sweetened and grab n’ go friendly, Peanut Butter Banana Chocolate Chip Breakfast Bars double as breakfast or snack. Make once, eat all week! They’re freezer friendly too. This recipe is vegetarian, vegan and easily gluten free.
Why You’ll Love this Recipe
- A long shelf life: I’ve squeezed 5 days out of these bars – at room temperature.
- Freezer friendly: this recipe makes a BIG batch and BIG bars. Cut them small and freeze half or more if needed.
- Classic and wholesome ingredients: rolled oats, bananas, walnuts, peanut butter, chocolate
- Naturally sweetened: maple syrup hero
- Over the top moist!
- Hello (!!) breakfast or snack.
Easy Pantry Ingredients
Yet, while I’d consider these Peanut Butter Banana Chocolate Chip Breakfast Bars a bit of an indulgence, they’re made of all the good things and a few more, that would go into a bowl of oatmeal, granola or granola bars with a bit of chocolate, of course.
I couldn’t help but add it in.
These bars come together with ease, and using mostly pantry staples. Ingredients such as oats, sunflower seeds, walnuts, peanut butter, bananas, maple syrup, chocolate chips, cinnamon and vanilla come together to make a crave-worthy grab n’ go breakfast or afternoon snack. Simply mash-up and mix all the wet ingredients, then pour them into the dry ingredients. Spoon into a pan and bake.
A Few Recipe Notes
- Look for fresh raw, unseasoned, unsalted sunflower seeds in the bulk bins for best value. If seeds set too long they can go rancid, so taste test before using.
- For a less crumbly bar, rest in the fridge overnight, then cut individual pieces.
- Freezer friendly! Yes please! Freeze individual pieces on a parchment lined sheet pan. Once frozen, transfer to a freezer storage container. Thaw at room temperature
These little oat bars are a delicious addition to road trips, hiking, picnics or for anytime, a simple breakfast or afternoon pick-me-up.
More Banana Recipes to Love
- Fluffy Sourdough Banana Muffins
- Banana Nut Muffins – gluten free + vegan
- Banana Pecan Oat Waffles
- Banana Oat Crunch Muffins
Peanut Butter Banana Chocolate Chip Breakfast Bars
Servings:20 Pieces
Calories:381kcal
Naturally sweetened and grab n' go friendly, Peanut Butter Banana Chocolate Chip Breakfast Bars double as breakfast or snack. This recipe makes a BIG batch, so make once, eat all week or freeze half because they're freezer friendly!NOTE: If you find your bars are a bit crumbly, an overnight rest in the fridge and/or storing them in the fridge will firm the bars up. **Start with room temperature ingredients. This makes it easier to mix and incorporate all the ingredients. This recipe is vegan and easily gluten free.
Ingredients
Dry Ingredients:
- 3 1/2 C (435g) Thick Rolled or Old Fashioned Oats not quick or instant, gluten free if needed
- 1 C (100g) Walnuts chopped
- 1 C (90g) Shredded Unsweetened Coconut
- 1/2 C (80g) Hulled Sunflower Seeds raw, unsalted
- 2/3 C (140g) Mini Chocolate Chips
- 1 1/2 tsp Ground Cinnamon
- 2 tsp Baking Soda
- 1 tsp Fine Sea Salt
Wet Ingredients:
- 1 1/4 C (440g) Mashed Bananas about 4 medium bananas
- 1 2/3 C (335g) Natural Peanut Butter , unsalted, creamy or crunchy - about one small jar, room temperature
- 1 C (306g) Maple Syrup room temperature
- 1/4 C (50g) Coconut Oil unrefined, melted and warm to the touch
- 1/4 C (55g) Water
- 2 tsp Vanilla Extract
Instructions
- In 9"x9" baking pan (22cm X 22cm) - or see the link in notes to use a different size pan - use coconut oil to oil the pan making sure the corners are well covered. Use parchment paper to line the pan leaving handles hanging over the edge to lift the 'cake' out of the pan easily after baking. Set aside. Set oven rack in center and preheat oven to 350F (177C).
- For the dry ingredients: Reserve a few tablespoons of oats and chocolate chips for sprinkling on top, if desired. In a large mixing bowl, mix the oats, walnuts, coconut, sunflower seeds, chocolate chips, cinnamon, baking soda and salt. Set aside.
- For the wet ingredients: Make sure to start with room temperature ingredients. In a medium mixing bowl, mash the bananas, then add the peanut butter, syrup, oil, water and extract. Use the masher to mix the ingredients, then whisk vigorously until all the wet ingredients come together and are smooth(ish).
- Pour the wet ingredients into the dry ingredients. Using a sturdy wooden spoon and a strong arm, mix the ingredients throughly so that all the dry ingredients are coated in the wet (undermining can cause a crumbly set). Spoon into the prepared pan, spread the mixture evenly and press firmly into the pan, making sure to push the batter into the corners. Sprinkle the reserved oats and chocolate chips on top.
- Bake the 'cake' for 30-35 minutes, using a toothpick to check for doneness starting at 30 minutes. The 'cake' is done when the top is golden and the center slightly springs back when gently pressed. The toothpick will come out clean or with very few crumbs, yet with some chocolate holding on to it. Cool completely (very important), then use the parchment as handles to lift the 'cake' out of the pan. (See notes below on cutting). The pieces will be slightly crumbly and very moist. Store at room temperature for up to five days, covered. These freeze beautifully too for up to two weeks.
- NOTE: If you find your bars are a bit crumbly, an overnight rest in the fridge will firm the bars up a bit. These bars may also be stored in the fridge, covered for up to six days.
Notes
*Cutting the Bars: Since this recipe is somewhat crumbly when cutting, I've found they're easier to cut when lifted from the pan whole (although I cut them in the pan when in a hurry - it is messier). Use a serrated bread knife to gently saw through the top crust, then swiftly press to cut all the way down, then slide the knife out while gently holding the rows together. Repeat as needed. Several readers commented (see below) that they refrigerated the bars after they cooled which resulted in a less crumbly bar.
This recipe is versatile! Feel free to play with the ingredients and use what you have on hand. No chocolate? Throw in some diced, dried fruit. Not a fan of walnuts? Toss in some chopped pecans. Have a sensitivity or allergy to peanuts? Give almond butter a go.
All Recipes has a pan conversion chart here if you need. Please note that I've only made this recipe in a 9"x9" pan.
Recipe inspired by Vitamix Create.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 381kcal | Carbohydrates: 35g | Protein: 10g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 1mg | Sodium: 350mg | Potassium: 353mg | Fiber: 5g | Sugar: 18g | Vitamin A: 25IU | Vitamin C: 1.5mg | Calcium: 53mg | Iron: 1.7mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Been looking for a breakfast bar for my 1 yr old so I tried this recipe due to using all natural ingredients. I let it cool for hours before cutting, and while moist, they held up well. I guess my only feedback is to hold off on the sunflower seeds. The ones I used had a very overwhelming taste maybe from being salted, roasted and then sitting for way too long. All I taste is that over the top sunflower seed/oil taste.
Hi Brian…. it sounds like your seeds were rancid. Sunflower seeds should have a nice, nutty neutral flavor.
These were just ok, in my opinion. Great flavor, hearty snack, but in no way are these a portable breakfast. There needs to be something that binds them better as they completely fall apart. Maybe baking them as muffins would be a better idea, as one comment suggested. Or cutting the recipe in half. They are too thick.
Hi Julie, I’m sorry the recipe didn’t work out for you. Muffins sound like a delicious idea!
I made these tonight – a big hit! I wanted to make a half recipe so instead of hunting around for a smaller pan I used a mini muffin tin. I greased some/used paper liners in others & baked them for 15 minutes. They came out easily & held together well. A great new breakfast bite for my fussy morning eaters!
Yahoo! Thank you for sharing your tips and success, Lisa! I love the little bites idea and that your fussy morning eaters are happy! A win-win!
These are really delicious, can’t stop eating them!! I’m curious, have they ever turned green for you? I substituted sunflower seed butter for the almond butter and maybe that created a green result somehow? It really looks like I added spinach…so crazy.
Hey Jessica! Thank you for your note… so happy you’re enjoying the recipe! Thank you for your note on sunflower seed butter – yum! I’ve never seen these bars turn green – but I’ve not used sunflower seed butter in them either. I don’t understand how that would make them green! haha… So glad they still taste good!
Its due to the chlorophyll from the sunflower seeds reacting to the baking soda. Its harmless but if you dont like the green color, try adding lemon juice a 1-2 tsp of lemon juice or another acid such as yogurt or buttermilk. You can also try reducing the baking soda. Hopefully it helps!
Oh wow! Thank you for your note and tip, Julie. That’s so interesting!
These bars are delicious frozen and reheated. It makes the bars gooey and the chocolate all melty!! I think a warm bar with a scoop of vanilla ice cream would be the perfect dessert. Just saying.
Oh goodness…. Stephanie! I’m heading to the kitchen right now to make another batch and to see if I have any ice cream! And I will be reheating them :D ! Thank you for your tip!
I made these yesterday and they are so delicious! The only thing I added was sesame seeds. However, even though they cooked beautifully when they cooled I could not cut and remove them from the pan without falling apart a bit. After refrigerating overnight they have firmed up a bit. My question is, was my mixture too wet perhaps? Or do are these bars a bit crumbly? I love them and am, happy I can save myself from finishing the pan with keeping the remaining bars in the freezer. How long do they take to thaw…do you know?
Love!
So happy you’re enjoying the bars and thank you for your note! The bars are a bit crumbly by nature, but it looks like refrigerating helps them hold together better (as you and another commentor indicated). I just leave mine out on the counter as I find them to hold together enough for handling. The mixture is very wet , prior to baking – this creates a very moist bar. Just make sure it’s mixed throughly so that every piece of oat is covered and moist. Undermixing may be causing the crumbly, I’m not sure. As far as freezing then thawing, I simply place mine on the counter overnight and they’re thawed by morning. I hope this helps!
Thanks, I appreciate the follow-up!
I’m pretty sure I mixed the batter well but the 4 bananas are probably a bit of a guess factor as bananas vary quite a bit in size. But these bars did not disappoint and over time I am sure I will get a “feel” for what the recipe needs.
Bring on another recipe!
I made these over the weekend…I couldn’t resist the ingredient combo. They are pretty darned easy to make and you need just to keep an eye on these (as noted) at the 30 minute mark. Mine actually needed 35 minutes to return a clean toothpick. I only had an 8″ x 9″ square, so I used the “overflow” batter in a small round baking dish…so I got 2 for the price of 1! Definitely let them cool all the way. They were slightly crumbly as described but actually served up nicely on a plate once they were cool to the touch. My teenage son (who can never seem to eat enough) was surprisingly (albeit temporarily) satisfied after eating one square. I recommend storing in the fridge as they firmed up nicely overnight and I was able to leave this morning with one in a napkin, yielding very few crumbs. Bonus, they are indeed as delicious as they sound.
Oh my Gennis! Thank you so much for your detailed notes… I love the refrigerator, no crumbs part and two for the price of one. I lol about your teen! That makes me happy, Gennis as does your note. Hooray!