Healthy snack bars without eggs or dairy. Banana peanut butter oat bars are an easy, nutritious snack the whole family will enjoy.
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Looking for a healthy snack that actually tastes great? These banana peanut butter oat bars are simple to make and packed with familiar, wholesome ingredients: whole grain oats, ground flaxseed, natural peanut butter, mashed banana, and a touch of honey. A scattering of mini chocolate chips and a pinch of flaky sea salt finish them perfectly.
Why you’ll love these banana peanut butter oat bars
One-bowl prep: Mix everything in a single bowl for easy cleanup.
No eggs: Ground flaxseed replaces eggs, making this recipe allergy-friendly and heart-healthy.
Dairy-free: These bars contain no dairy or lactose.
Simple ingredients: You’ll need only common pantry staples—no fancy or expensive items.
Dietitian-designed: Created to provide fiber, whole grains, and moderate protein while keeping added sugar low.
Ingredients
- Mashed ripe bananas — use very brown, spotty bananas for best flavor and texture
- Natural peanut butter — unsalted, ideally with only peanuts listed
- Honey — can be swapped for agave if preferred
- Ground flaxseed
- Quick oats — do not use instant or old-fashioned oats
- Baking powder
- Cinnamon
- Vanilla extract or vanilla paste
- Salt
- Mini chocolate chips — mini chips distribute more evenly, but regular chips will work
- Flaky sea salt, for finishing
How to make banana peanut butter oat bars
Preheat the oven to 350°F and position a rack in the middle. Line an 8×8-inch baking pan with parchment paper and set aside.
In a large bowl, combine mashed banana, peanut butter, honey, ground flaxseed, quick oats, baking powder, cinnamon, vanilla, and salt. Stir until evenly combined.
Spread the batter into the prepared pan, pressing to reach the edges. Evenly sprinkle mini chocolate chips on top.
Bake 18–23 minutes, until the top is set and lightly golden and a toothpick inserted near the center comes out mostly clean. While still warm, sprinkle with flaky sea salt. Cool in the pan for 15 minutes, then transfer to a wire rack and cool completely before cutting into bars.
How to store
Counter: Store bars in a covered container at room temperature for up to three days. Reheat briefly in the microwave if you prefer them warm.
Fridge: To keep bars fresh for the week, store in the refrigerator in a covered container.
Freezer: Freeze bars in a freezer-safe container or bag for up to three months. Thaw overnight in the fridge and warm briefly before serving if desired.
Top tips for success
- Use very ripe, spotty bananas — underripe fruit can lead to dry bars.
- Mini chocolate chips give better distribution and texture.
- Don’t skip the flaky sea salt — it brightens the flavor.
Common questions
The oat type affects texture and moisture. For best results, stick with quick oats as the recipe specifies.
Do I have to use mini chocolate chips?
Mini chips give a nicer distribution and mouthfeel, but regular chips will work if that’s what you have.
What if my bars turn out dry?
Dry bars are usually due to under-ripe bananas, overly thick peanut butter, or too many oats. Use very ripe bananas, runny natural peanut butter, and measure oats carefully.
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Banana Peanut Butter Oat Bars
Equipment
- 8×8 inch baking pan
- Large mixing bowl
Ingredients
- 1.5 cups mashed overly ripe banana (about 3–4 bananas)
- 1/2 cup natural unsalted peanut butter
- 1/3 cup honey
- 1/4 cup ground flaxseed
- 2 1/4 cups quick oats
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1/4 cup mini chocolate chips
- Flaky sea salt, to finish
Instructions
- Preheat oven to 350°F and line an 8×8-inch pan with parchment.
- In a large bowl, stir together banana, peanut butter, honey, ground flaxseed, oats, baking powder, cinnamon, vanilla, and salt until combined.
- Spread the batter into the prepared pan and top with mini chocolate chips.
- Bake 18–23 minutes, until the top is set and lightly golden and a toothpick comes out mostly clean.
- Sprinkle flaky sea salt on the warm bars. Cool 15 minutes in the pan, then transfer to a wire rack and cool completely before slicing.
Nutrition
Calories: 251 kcal | Carbohydrates: 32 g | Protein: 7 g | Fat: 12 g | Fiber: 4 g | Sugar: 15 g
Nutrition info is an approximation.