Peanut Butter Banana Oatmeal Breakfast Bars aren’t just a healthy breakfast recipe; they make great afternoon snacks, too. Filling, kid-friendly, and packed with a few of my life-long ingredient loves (peanut butter, banana, and honey, I heart you), these easy homemade baked oatmeal 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

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 these baked oatmeal bars 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 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. Peanut Butter Oatmeal Breakfast Bars have been a regular in my recipe rotation ever since.

3 healthy Peanut Butter Banana Oatmeal Breakfast Bars surrounded by some of the ingredients needed to make them

Fill-You-Up Peanut Butter Banana Oatmeal Breakfast Bars

This recipe combines 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 trio that’s comforting, homey, and classic in the best possible way.

Ingredients needed to make Banana Honey Oatmeal Breakfast Bars
The texture of the banana honey oatmeal breakfast bars is noticeably denser than banana bread, but they are not dry or crunchy like a granola bar either. They are somewhere in between, which it turns out is a very good place for an oatmeal bar to be.

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.

I also like having these bars on hand to get me through that last two hours before dinner, when it’s still too early to eat a full meal, but I’m hungry anyway.

What Is a Healthy Oatmeal Breakfast?

These delicious bars are not only a healthy oatmeal breakfast, but they’re also EASY.

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.

Like my similarly hearty and healthy Granola Cookies, these oatmeal bars can also be frozen for up to four months. Go big and bake them in bulk.

4 Peanut Butter and Honey Oatmeal Breakfast Bars on a white countertop

Tools Used to Make These Bars

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.

Peanut Butter Oatmeal Breakfast Bars with Banana and Honey. Healthy, filling, and absolutely delicious!

Oatmeal Breakfast Bars

4.56 from 61 votes
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.

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*
  • 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 8x8 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 bake in a 9x13 inch pan for 25-30 minutes.


Serving: 1(of 8)Calories: 210kcalCarbohydrates: 37gProtein: 7gFat: 5gSaturated Fat: 1gCholesterol: 23mgSodium: 105mgFiber: 5gSugar: 10g

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.


Share this Article


This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

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!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. I have made these twice! The first time I added around 1/4 cup of sugar are they were a hit. The second time, I made them exactly as the recipe calls and they are too plain tasting. I made a sweetened PB glaze so that they would be eaten. (Only adults in this household!)4 stars

  2. We did not care for these. I’m an experienced baker and I made them exactly as written.  The diced banana is weird. They’re sweet enough but the texture is not great IMO and they weren’t flavorful enough. If I had to make them again, I’d increase the vanilla, cinnamon, and add nutmeg and other spice cake spices. 1 star

    1. Hi Maddi, I’m sorry to hear that these bars weren’t to your tastes. I (and many other readers) have truly enjoyed them, so I wish they would’ve been a hit for you too!

  3. Made these tonight. Cant wait to try them. Added a tsp more of cinnamon, another tb of honey and 2 tb ground flaxseed. Smells delish! Thanks for the beautiful recipe5 stars

  4. I really wish I’d scrolled to the bottom of the comments first, because everyone who actually baked and loved these, and they are there, if you start with the last/most recent, added more of something or changed it out- banana, peanut butter, 1/4 c sugar, a glaze…
    But of the early reviews, which appear first, time  after time, each was a fan saying how the recipe sounded good/ couldn’t wait to try…sigh. I wish everyone who comments would make the recipe first, it’s like reading book reviews where no one’s read the book.  Anyway, I got tired of scrolling and started baking, and here we are.
    I wanted thinner bars so I used a 9X13” pan. I wound up cutting them into 14 bars. I had a powdered sugar and lemon juice glaze left over from a coffeecake I’d baked last week- trying to bake healthier this week!- so when I tried a bar and it wasn’t as flavorful as I liked, I drizzled what I had left over the bars. This perked up the flavor and added a touch of sweetness. But they still seemed bland.
    So I added a few grains of salt- that was all it took to really dial up the other flavors. I sprinkled them with pinches of salt before the glaze dried. If I make them again, I will add another half teaspoon salt to the batter, for sure.
    I think if I were going to pack them to go,  I would forgo that sticky glaze and try adding spreadable fruit to the batter, or maybe try to layer it in the middle, rather than just add sugar or more honey.
    Thank you for an interesting baking adventure!3 stars

    1. I’m so happy that you’ve enjoyed them, Carole! To be honest, I would stay away from steel cut oats in this recipe. Because they are much harder than rolled oats, I think the bars might fall apart or be hard to eat.

  5. I’m a fitness freak person and i can’t compromise on my and my family health. and I think the oatmeal bars are the best breakfast, that i should make for my kids and family. thanks for sharing and keep on sharing.5 stars

  6. This is a nice, not too sweet breakfast bread (I used 4 TB honey.) I’m not much of a baker and so I didn’t have vanilla ( I used maple syrup) and I only had an 8×11 pan, but the cook time still worked. Fed most of it to some very grateful workmen! I only got one piece myself and it cried out for blueberry jam. Quick and easy.5 stars

Load More Comments