Filling, kid-friendly, and packed with a few of my life-long ingredient loves (peanut butter, banana, and honey), these easy homemade baked Oatmeal Breakfast Bars are yummy, hearty, and guaranteed to keep you powered for hours.

Peanut Butter Oatmeal Breakfast Bars surrounded by slices of banana and a spoonful of peanut butter

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These oatmeal breakfast bars are one of the very first recipes I ever posted on my site.

So many of you have written to tell me about how they’ve enabled you to survive long meetings, fueled you after a workout, and become a favorite of your kids. In fact, this recipe is so simple, many of you bake them with your kiddos too!

The origin of this baked oatmeal bars recipe is my friend Elisabeth. She created it in a desperate quest to find a healthy oatmeal breakfast bar that wasn’t as sweet as Healthy Oatmeal Cookies and would keep her first-year medical-resident husband full during the long 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 have been a regular in my breakfast and snack recipe rotation ever since (they’re also the base for my Strawberry Oatmeal Breakfast Bars).

3 healthy Oatmeal Breakfast Bars surrounded by bananas, oats, and peanut butter

5 Star Review

“I made these bars for breakfast every day last year!! They are amazing: keep me full all morning, lightly sweet.”

— Dawn —

How to Make Oatmeal Breakfast Bars

This soft-baked oatmeal breakfast bar recipe combines the three musketeers of breakfast flavors: peanut butter, banana, and oatmeal. It’s a trio that’s comforting, homey, and classic in the best possible way.

For another healthy and hearty breakfast on the go, try my No Bake Granola Bars, or, for a little crunch, my Healthy Granola Bars.


While these oatmeal bars are fine on their own, my favorite way to eat them is warmed up for breakfast with extra sliced bananas and peanut butter.

The Ingredients

  • Old Fashioned Oats. Make these bars wholesome, filling, and slightly chewy (like these Granola Cookies). For best results, do not swap for quick or instant oats as this will impact the overall texture of the bars.
  • Whole Wheat Flour. I will always take any opportunity to sneak in some whole grain goodness into a recipe (see these Apple Oatmeal Cookies. If you don’t have whole wheat flour on hand, you may swap for an equal amount of all-purpose flour.
  • Cinnamon. Warm, earthy cinnamon pairs perfectly with the tender, nutty oats, and creamy dreamy peanut butter.
  • Banana. Adds moisture and naturally sweetens the bars (just like in Healthy Banana Bread). If you don’t love bananas, you may swap for other fresh or dried fruit. Blueberries are a wonderful substitution and raisins or dried cranberries are another great option.
  • Honey. Helps bind the ingredients together, adds sweetness, and helps the bars caramelize and turn golden in the oven.
  • Peanut Butter. Gives these oatmeal breakfast bars a subtle peanut butter flavor. Almond butter, sun butter, or cashew butter may also be used.
  • Applesauce. Another all-natural sweetener for these healthy oat bars that also adds moisture and helps bind everything together. (It does the same thing for these Applesauce Muffins.)
  • Milk. Helps bring everything together into a cohesive batter.
  • Baking Powder. Gives these bars a gentle rise and soft-baked texture.
  • Egg. Keeps these bars soft and tender.
  • Vanilla. Just a kiss of pure vanilla extract to marry everything together.
Bananas, oats, honey, cinnamon, and peanut butter on a weathered wood board

The Directions

  1. Combine the dry ingredients
  2. In a separate bowl, stir together the milk, applesauce, egg, honey, peanut butter, and vanilla until smooth.
  3. Add the dry ingredients into the wet mixture and stir to combine.
  4. Fold in the diced banana.
  5. Pour the batter into a greased baking pan.
  6. Bake in a 375 degree F oven golden. Remove, cool, and cut into bars. ENJOY!
Homemade soft-baked oat bars on a white countertop with bananas and peanut butter

Recommended Tools to Make this Recipe

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 bars are sure to satisfy.

Frequently Asked Questions

Are Oatmeal Breakfast Bars Gluten Free?

No. This recipe, as it is written, is not gluten free. If you would like to make a gluten free oatmeal breakfast bar, readers have reported success swapping the whole wheat flour for an equal amount of oat flour or almond flour. Be advised that the texture of the bars may turn out slightly different however using one of these swaps.

What Can I Swap the Applesauce for?

To be honest, omitting the applesauce isn’t something I recommend. The applesauce both binds and moistens the bars so it’s an important ingredient! The closest thing I can suggest (and readers have reported success with) is pumpkin puree, though it will affect the flavor. Another idea is to try replacing it with half oil and half yogurt, though I haven’t tried it this way, so it would be an experiment.

Can I Make Oatmeal Breakfast Bars Vegan?

Possibly. I have not tried making these oat bars vegan so it would be an experiment. I would suggest swapping the honey for maple syrup and the milk for your favorite non-dairy milk of choice. As for the egg, you could try swapping it for a flax egg.

Oatmeal Breakfast Bars

4.85 from 79 votes
Healthy soft-baked oatmeal breakfast bars with peanut butter, banana, and honey are an easy, on-the-go snack made with wholesome ingredients.

Prep: 10 mins
Cook: 35 mins
Total: 45 mins

Servings: 8 large bars


  • 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 (or more if a sweeter bar is preferred)
  • 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 preheat oven to 375 degrees F. 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.


  • TO STORE: Once cooled, bars can be wrapped individually in plastic and kept in the refrigerator for 5 days.
  • TO FREEZE: Freeze in a zip-top bag for up to 4 months. Let thaw in the refrigerator for 24-48 hours before serving.
  • BIGGER BATCH: You may increase the ingredient quantities by 1.5 and bake in a 9×13 inch pan for 25-30 minutes to yield more bars.


Serving: 1(of 8)Calories: 224kcalCarbohydrates: 40gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 23mgSodium: 121mgPotassium: 349mgFiber: 5gSugar: 13gVitamin A: 133IUVitamin C: 1mgCalcium: 104mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Made these today and they are delicious. I made a few substitutions as with the diet I follow I am unable to consume apples, honey or bananas. Used maple syrup in place of the honey and yogurt in place of the applesauce. Cut up some green grapes for the fruit- made for a nice moist cake.

    We like that the sugar is minimal- trying to lower/limit the family’s sugar intake.5 stars

  2. I am trying to keep calories low, can I leave out the peanut butter and add in egg whites to help with the combining property?
    also can I use oat flour not wheat flour?

    1. Hi Tami! I’ve only tested the recipe as written, so it would be hard for me to say how those substitutions would work. If you decide to experiment, let me know how it goes!

    2. I tried this recipe yesterday, it is so easy to make and taste so delicious! I have to make some changes because i don’t have all of the ingredients. I skipped the cinnamon. I used overripe mashed banana in place of apple sauce. And i used half cup of coconut flour & half cup of whole wheat flour. These bars are still so delicious with all of those changes! Will definetely make this again soon. Thanks Erin!!5 stars

  3. There’s no way this has 8g of protein per serving. 2 Cups of oats has about 20g and an egg has about 6g but there are 9 servings sooo where is all the protein coming from??

    1. Hi Sarah! This is a rough nutritional count and unfortunately the way the nutritional facts are set up, I am not able to change them. For anything else you can calculate the calories/protein for free at MyFitnessPal (there are other similar sites too). I hope that can be a helpful resource for you! When in doubt, you should definitely check them out yourself with the ingredients you use at home!

    2. Recipe states 8 servings, not 9. Also, the peanut butter contains significant protein, which you didn’t mention.

    3. Milk (12g), peanut butter (8g), whole wheat flour (16g) and banana (1.3g) all have protein sooo that’s where it’s coming from.5 stars

    1. Hi Elena! Yes you can use almond butter but I’ve not tested the recipe with almond flour. If you decide to experiment, let me know how it goes!

  4. I made these bars yesterday and had bhopes based on the reviews. I followed the recipe except only had mashed bananas so used those instead of diced bananas. I have to say they are so bland, I’m considering throwing them out, but I’ll put some jam or honey on them first to see if that helps. I don’t have a super-sweet tooth, but these definitely need more honey or something! Also, beware of making these in muffin cups because they do NOT release from the paper.

    1. I’m sorry this recipe wasn’t to your tastes, Elizabeth. I (and many other readers) have truly enjoyed it, so I wish you would’ve too!

  5. These were excellent. Used a whole banana and mushed it, no applesauce so added an extra egg. Used oat milk. Was 1/2 cup short of oats, so added 1/4 chia seeds and 1/4 cup flax seeds. Also added some walnuts and pumpkin seeds (1/2 cup each), a little dried cranberry. I was nervous about my changes with chia and flax, so I let it sit for 15 minutes to absorb before baking. Texture is spot on (soft and slightly chewy), just delicately sweet and loaded with protein and fiber. Will make on repeat. Many thanks for the excellent base recipe. Also love reading about everyone else’s adjustments, so helpful.5 stars

  6. I LOVE this recipe! I eat these for breakfast on busy days and give them to my kiddos for afternoon snack. Great alternative to overnight oats for a whole grain breakfast.

    I made these subs and loved the outcome:
    -Original Soy milk, instead of unsweetened

    -Sunflower seed butter instead of peanut butter

    -Flax egg instead of egg (separately mix 1TB ground flax mixed with 2.5TB water, wait 5 mins, then combine with wet ingredients.

    -1.5tsp Baking Powder instead of 1tsp

    2 bananas instead of 1

    Then I topped with hemp hearts and chocolate chips. I lined the pan with parchment paper and it worked great.

    Thanks for the amazing recipe!!5 stars

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