These Chocolate Banana Oat Bars are a wholesome yet indulgent treat perfect for breakfast, snacks, or dessert. They combine ripe bananas, oats, and chocolate chips for a chewy, satisfying bite. This easy recipe transforms simple pantry staples into a family favorite.
Looking for Chocolate Banana Oat Bars inspiration? You'll love what we have! Explore more Snacks recipes or discover our Chicken favorites.
Why You’ll Love This Chocolate Banana Oat Bars
- Ultimate multitasker: Works for breakfast, snack, or dessert.
- Uses spotty bananas: Perfect for overripe fruit, adding natural sweetness.
- Perfect texture: Chewy oats with melty chocolate surprises.
- Forgiving & customizable: Easy to adapt with nuts, fruit, or other add-ins.
Ingredients & Tools
- 3 large very ripe bananas (about 1 ½ cups mashed)
- 2 cups old-fashioned rolled oats
- ½ cup chocolate chips (dark or semi-sweet)
- ⅓ cup pure maple syrup
- 2 tablespoons coconut oil, melted (or neutral oil like avocado)
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
Tools: 8×8 inch baking pan, parchment paper, a large mixing bowl, a fork or potato masher, a spatula
Notes: The quality of your bananas really makes a difference here—the spottier, the better, as they’re naturally sweeter and mash more easily. And while any chocolate chips will work, I find a good quality dark chocolate chip provides a lovely, rich contrast that isn’t overly sugary.
Nutrition (per serving)
| Calories: | 210 kcal |
| Protein: | 4 g |
| Fat: | 7 g |
| Carbs: | 35 g |
| Fiber: | 4 g |
Serves: 9 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- How ripe should the bananas be? Think black spots and a very soft texture. If your bananas aren’t ripe enough, they won’t mash well or provide enough sweetness. If you’re in a pinch, you can place yellow bananas on a baking sheet in a 300°F (150°C) oven for 15-20 minutes until the skins blacken.
- Can I use quick oats instead of old-fashioned? You can, but the texture will be different. Quick oats are cut smaller and absorb more moisture, which can result in a denser, sometimes gummier bar. Old-fashioned oats give you that classic, chewy texture we’re after.
- What’s the deal with the coconut oil? It helps create a slightly crisp edge while keeping the interior wonderfully moist. If you don’t have it or don’t like the flavor, a neutral-tasting oil like avocado or even light olive oil works perfectly well.
- Is the maple syrup absolutely necessary? The bananas do a lot of the sweetening, but the maple syrup adds a deeper, caramel-like flavor and helps with the final texture. You could substitute with honey or agave nectar if you prefer.
How to Make Chocolate Banana Oat Bars
Step 1: First, preheat your oven to 350°F (175°C). This is a quick recipe, so you want the oven ready to go. Grab your 8×8 inch baking pan and line it with parchment paper, leaving a little overhang on two opposite sides. This little trick is a lifesaver—it creates a sling that will let you lift the entire block of bars out of the pan perfectly clean for easy slicing.
Step 2: Now, let’s tackle the bananas. Peel them and add them to your large mixing bowl. Take a fork or a potato masher and go to town on them until they’re a smooth, lump-free puree. You’ll notice the mixture looks a bit like a thick, pale baby food. This is your base, and getting it smooth is key to an even texture in the final bars.
Step 3: To the banana puree, add the melted (but not hot) coconut oil, maple syrup, and vanilla extract. Stir everything together with a spatula until it’s fully combined and looks homogenous. The mixture might look a little separated at first, but just keep stirring—it will come together into a lovely, fragrant liquid base.
Step 4: Time for the dry ingredients. Add the old-fashioned oats, cinnamon, and salt directly into the wet mixture. Switch to a folding motion with your spatula, making sure every single oat is coated in the banana mixture. You’re not looking for a perfectly uniform batter; it should be a thick, shaggy, and somewhat sticky dough.
Step 5: Here comes the best part—the chocolate chips! Fold them in gently, trying to distribute them evenly so every bar gets its fair share of chocolatey pockets. Be careful not to overmix at this stage; you just want them incorporated.
Step 6: Transfer the oat mixture to your prepared baking pan. Use your spatula, and then clean, slightly wet fingers, to press the mixture down firmly and evenly into every corner of the pan. This is a crucial step—pressing it down firmly ensures the bars hold together once they’re baked and cooled. You should have a nice, even layer.
Step 7: Pop the pan into your preheated oven and bake for 23-28 minutes. You’re looking for the edges to turn a beautiful golden brown and the top to look set and dry to the touch. The center might still seem a tiny bit soft, but that’s perfect—it will firm up as it cools.
Step 8: This is the hardest part, I promise. Remove the pan from the oven and place it on a wire rack to cool completely. I mean completely. If you try to cut into these while they’re warm, they’ll crumble. Letting them cool allows the oats to fully absorb the moisture and the structure to set, giving you those perfect, clean-cut bars.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze between parchment layers for up to 3 months.
- Reviving: Thaw at room temp or microwave briefly to refresh.
Serving Suggestions
Complementary Dishes
- A bowl of Greek yogurt with fresh berries — The tanginess of the yogurt and the bright burst from the berries cut through the sweetness of the bars beautifully, making for a wonderfully balanced breakfast or snack.
- A warm, spiced chai latte — The cardamom and cinnamon notes in a milky chai are a dreamy companion to the oat and chocolate flavors, creating a cozy, almost decadent feeling.
- A simple green smoothie — Pairing something indulgent with something light and refreshing just feels right. The earthy greens in the smoothie make the bars feel like a true, well-rounded treat.
Drinks
- Cold brew coffee — The deep, smooth, and slightly bitter notes of cold brew are the ultimate contrast to the sweet, chewy bars, elevating your morning routine instantly.
- A glass of cold whole milk — Sometimes, the classic pairing is the best. There’s nothing quite like the combination of a dense, chocolatey bar and a cold glass of milk—it’s pure, simple comfort.
- Peppermint tea — The cool, refreshing flavor of peppermint acts as a lovely palate cleanser and makes the chocolate taste even richer and more pronounced.
Something Sweet
- A small scoop of vanilla bean ice cream — For a true dessert transformation, serve a warm bar (gently reheated) with a melting scoop of high-quality vanilla ice cream. The hot and cold contrast is divine.
- A drizzle of salted caramel sauce — Take these bars to the next level of indulgence by adding a zigzag of salty-sweet caramel over the top just before serving. It’s a game-changer.
- A handful of fresh raspberries — The tart pop of a fresh raspberry alongside a bite of the bar is a sophisticated and surprisingly delightful flavor combination.
Top Mistakes to Avoid
- Mistake: Using under-ripe bananas. Yellow, firm bananas lack the necessary sweetness and moisture. Your bars will be bland and dry, and they won’t hold together properly. I’ve made this error in a hurry, and the difference is night and day.
- Mistake: Not pressing the mixture firmly into the pan. A gentle pat won’t do it. You need to really compact the oat mixture to encourage it to bind during baking. Loose pressing is the number one reason for crumbly bars that fall apart.
- Mistake: Cutting the bars while they are still warm. I know the temptation is real, but patience is your friend here. The structure needs time to set as it cools. Cutting warm will result in a messy, crumbly disaster, no matter how perfect your recipe was.
- Mistake> Over-baking. You’re not looking for a hard, crunchy texture. The bars continue to cook and set from residual heat as they cool. If you bake them until a toothpick comes out completely clean, you’ve likely gone too far and they’ll be dry.
Expert Tips
- Tip: Toast your oats for a deeper flavor. Spread the raw oats on a baking sheet and toast them in a 350°F (175°C) oven for 8-10 minutes before adding them to the mix. You’ll be amazed at the nutty, rich dimension this simple step adds.
- Tip: Add a tablespoon of nut or seed butter. Stirring in a spoonful of almond butter or tahini along with the wet ingredients adds a subtle richness and helps create an even more fudgy, cohesive texture.
- Tip: For a crispy top, broil for the last minute. If you like a bit of textural contrast, pop the pan under the broiler for just 60 seconds at the very end of baking. Watch it like a hawk—it can burn in a flash!
- Tip: Use a pizza cutter for clean slices. When it’s finally time to cut the cooled bars, a sharp pizza cutter glides through the dense oats and chocolate chips much more cleanly than a knife, giving you perfect squares every time.
FAQs
Can I make these gluten-free?
Absolutely! This recipe is naturally gluten-free as long as you use certified gluten-free oats. Oats themselves don’t contain gluten, but they are often processed in facilities that also handle wheat, so cross-contamination can be an issue for those with celiac disease or a severe sensitivity. Just double-check the packaging on your oat container to be safe.
How should I store these bars, and how long do they last?
Once completely cooled, store them in an airtight container at room temperature for up to 3 days. For longer storage, I highly recommend freezing them. They freeze beautifully for up to 3 months. Just place parchment paper between the layers in a freezer bag, and you can grab one whenever a craving strikes. You can thaw them at room temperature or pop them in the microwave for 15 seconds.
Can I add protein powder to this recipe?
You can, but it will change the texture. Add 1-2 scoops of your favorite vanilla or chocolate protein powder along with the dry ingredients. Be aware that the powder will absorb extra moisture, so you might need to add a tablespoon or two of milk (dairy or plant-based) to the wet ingredients to keep the mixture from becoming too dry and crumbly.
My bars turned out a bit crumbly. What happened?
This usually boils down to one of three things: the bananas weren’t ripe/moist enough, the mixture wasn’t pressed firmly enough into the pan, or they were cut before being fully cooled. Don’t worry, they’ll still taste delicious! Crumble them over yogurt or ice cream for an instant “granola” topping—no waste!
Can I use steel-cut oats instead?
I wouldn’t recommend it for this particular recipe. Steel-cut oats are much harder and haven’t been steamed like rolled oats, so they won’t soften properly during the relatively short baking time. You’d end up with very hard, crunchy, and potentially tooth-breaking bars. Stick with old-fashioned or quick oats for the best results.
Chocolate Banana Oat Bars
Make easy, no-fuss Chocolate Banana Oat Bars with ripe bananas, oats, and chocolate chips. Perfect for breakfast or a healthy snack. Get the simple recipe now!
Ingredients
For the Ingredients
-
3 large very ripe bananas (about 1 ½ cups mashed)
-
2 cups old-fashioned rolled oats
-
½ cup chocolate chips (dark or semi-sweet)
-
⅓ cup pure maple syrup
-
2 tablespoons coconut oil (melted (or neutral oil like avocado))
-
1 teaspoon pure vanilla extract
-
½ teaspoon ground cinnamon
-
¼ teaspoon fine sea salt
Instructions
-
First, preheat your oven to 350°F (175°C). This is a quick recipe, so you want the oven ready to go. Grab your 8x8 inch baking pan and line it with parchment paper, leaving a little overhang on two opposite sides. This little trick is a lifesaver—it creates a sling that will let you lift the entire block of bars out of the pan perfectly clean for easy slicing.01
-
Now, let's tackle the bananas. Peel them and add them to your large mixing bowl. Take a fork or a potato masher and go to town on them until they’re a smooth, lump-free puree. You’ll notice the mixture looks a bit like a thick, pale baby food. This is your base, and getting it smooth is key to an even texture in the final bars.02
-
To the banana puree, add the melted (but not hot) coconut oil, maple syrup, and vanilla extract. Stir everything together with a spatula until it’s fully combined and looks homogenous. The mixture might look a little separated at first, but just keep stirring—it will come together into a lovely, fragrant liquid base.03
-
Time for the dry ingredients. Add the old-fashioned oats, cinnamon, and salt directly into the wet mixture. Switch to a folding motion with your spatula, making sure every single oat is coated in the banana mixture. You’re not looking for a perfectly uniform batter; it should be a thick, shaggy, and somewhat sticky dough.04
-
Here comes the best part—the chocolate chips! Fold them in gently, trying to distribute them evenly so every bar gets its fair share of chocolatey pockets. Be careful not to overmix at this stage; you just want them incorporated.05
-
Transfer the oat mixture to your prepared baking pan. Use your spatula, and then clean, slightly wet fingers, to press the mixture down firmly and evenly into every corner of the pan. This is a crucial step—pressing it down firmly ensures the bars hold together once they’re baked and cooled. You should have a nice, even layer.06
-
Pop the pan into your preheated oven and bake for 23-28 minutes. You’re looking for the edges to turn a beautiful golden brown and the top to look set and dry to the touch. The center might still seem a tiny bit soft, but that’s perfect—it will firm up as it cools.07
-
This is the hardest part, I promise. Remove the pan from the oven and place it on a wire rack to cool completely. I mean completely. If you try to cut into these while they’re warm, they’ll crumble. Letting them cool allows the oats to fully absorb the moisture and the structure to set, giving you those perfect, clean-cut bars.08
Not what you're looking for?
