Oatmeal Breakfast Bars
It’s an exciting day! I have another recipe video for you, this time for Peanut Butter Oatmeal Breakfast Bars.
These Peanut Butter Oatmeal Breakfast Bars with Banana and Honey are actually one of the oldest, best-loved recipes on my site, so much so that I wanted to show you them in action. Watch the video at the top of this post for a step-by-step of how to make this recipe!
These Oatmeal Breakfast Bars are healthy, ultra filling, and so easy to make, many of my readers have written to let me know they often bake them with their kids.
The origin of this recipe is my friend Elisabeth, who created it in a desperate quest to find an oatmeal breakfast bar that would keep her first-year medical-resident husband full for the hours he had to endure between breaks at the hospital. She offered me one while Ben and I were visiting her in Nashville, and I was simultaneously hooked and FULL. Oatmeal Breakfast Bars been a regular in our recipe rotation ever since.
These Oatmeal Breakfast Bars combine the three musketeers of peanut butter, banana, and oatmeal. I also took the liberty of swapping out the agave Elisabeth uses for honey, because I love its flavor with the peanut butter and banana. It’s a combo that’s comforting, homey, and classic in the best possible way.
The texture of Oatmeal Breakfast Bars is noticeably denser than banana bread, but they are not dry or crunchy like a granola bar either. They are hearty, filling, and absolutely delectable. I love eating one warmed up for breakfast with extra sliced bananas on top, and a few bites post-workout keep me going until dinner.
Final selling points: Oatmeal Breakfast Bars are easy, fast, and flexible. Elisabeth is a busy mom with two toddlers and the last person you will find fussing over a recipe. Simply stir together the dry and wet ingredients, pour them into a pan, and bake. You can swap the banana for different fresh or dried fruits or try a different nut butter instead of peanut butter (I used this same base recipe to make Strawberry Oatmeal Breakfast Bars). Oatmeal Breakfast Bars can also be frozen for up to four months. Go big and bake them in bulk.
Whether you are seeking to survive a shift at the hospital, your 8 a.m. meeting, or looking for an easy snack your kids will love, these portable, tasty, and super-satisfying Oatmeal Breakfast Bars will keep you powered for hours.
Tools I used to make this recipe:
Oatmeal Breakfast Bars
Oatmeal Breakfast Bars are a healthy, filling, and absolutely delicious! With peanut butter, banana, honey, and oatmeal, these yummy bars will keep you powered for hours. These breakfast bars are easy to make, can be frozen for up to four months, and are great for snacks too.
Yield: 8 large bars
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
- 2 cups old fashioned oats
- 1 cup whole wheat flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 1/2 cups milk (I used unsweetened vanilla almond, but any kind will do nicely)
- 3 tablespoons honey*
- 2 tablespoons peanut butter (creamy or crunchy—I used natural creamy)
- 1/2 cup unsweetened applesauce
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 medium banana, quartered and diced
- Place rack in the center reheat oven to 375 degrees. Lightly coat an 8×8 inch square pan with cooking spray.
- In a medium bowl, stir together the oats, whole wheat flour, cinnamon, baking powder, and salt. In a separate large bowl, combine the milk, applesauce, egg, honey, peanut butter, and vanilla.
- Pour the dry ingredients into the wet mixture and stir to combine . The batter will be very wet. Fold in the diced banana, then pour into the prepared baking pan.
- Bake for 35 minutes or until thickened and golden and a toothpick inserted in the center comes out clean. Cool, cut into bars, and serve.
*As the recipe is written, these bars are very lightly sweet. If you prefer a sweeter bar, increase the honey to 4-5 tablespoons.
Storage: Once cooled, bars can be wrapped individually in plastic and kept in the refrigerator for 5 days or frozen in a zip-top bag for up to 4 months. Let thaw in the refrigerator for 24-48 hours before serving. For a larger yield, increase the ingredient quantities by 1.5 and bakes in a 9×13 inch pan for 25-30 minutes.
Nutritional Information: Servings: 1 (of 8) | Calories: 210 | Fat: 5g | Saturated Fat: 1g | Sodium: 407mg | Carbohydrates: 37g | Sugar: 10g | Fiber: 5g | Protein: 7g
Recipe adapted from my friend Elisabeth// All images and text © /Well Plated.
Once again, a huge thank you to my videographer Andrew. If you live in the Milwaukee area and need production assistance, check him out!