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

4.52 from 74 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

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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. They were delicious
    Very filling. I added 1/4 c walnuts and chocolate chips. I made a double batch and will freeze some.5 stars

  2. A little too bland for my taste. Next time I’ll add more spice and maybe use brown sugar or maple syrup for honey. ?3 stars

  3. Erin,

    In trying to switch up my typical breakfast of cottage cheese and banana, I made these bars. I think, however, I might add the extra honey you suggest to add a bit more sweetness for my taste. Meanwhile, they were easy to make and turned out perfect.

    Thank you.
    Lucy5 stars

  4. These bars were super flavorful and had a great texture for having no added sugar and using all whole grains! They are a perfect make ahead breakfast to warm up during busy weekdays!5 stars

  5. I’ve liked other recipes of yours I’ve tried, but I just did not enjoy these bars at all. The overall texture was all right, like a nicely-dense muffin, and the oats added some pleasant chewiness. But they were just so flavourless, and the peanut butter was impossible to blend in completely by just “combining” it with the rest (in retrospect, I should have used a hand mixer or immersion blender on the wet ingredients). This led to gooey landmines of peanut butter hidden within the pieces, which were not really a treat to find in random bites.
    I think the only way I would try these again would be to up the spices considerably with more cinnamon and some nutmeg, skip the banana and replace it with chopped apple (to build on the applesauce flavour), and also skip the peanut butter. It could have potential to be modified as an oatmeal-apple cake.2 stars

    1. I’m sorry that the bars weren’t to your tastes, Kathryn. I (and many other readers) have enjoyed the recipe, so I truly wish you would’ve too!

  6. I can’t wait to try this recipe. PB, banana and honey are my faves. I’d like to go wheat-free either by blending additional oats to make oat flour or using something like almond flour. I’m also interested in adding protein powder. Have you tried the recipe this way? Can you make any recommendations?

    1. Hi Libby! I would not recommend using almond flour in place of the whole wheat flour. They do have pretty different properties, so I don’t know how well it would come out. You could try oat flour, but I’ve never tried the recipe this way, so it would definitely be an experiment. While I haven’t tried it myself, other readers have added protein powder with success. I hope this helps!

      1. Hi Erin!
        I made this recipe with almond flour because I didn’t have WW flour at the time. I did add 1/4 of ground flaxseed, so not sure how that may have changed the outcome, but they were good! My family critiqued … what I will try next time is an extra banana, a little more cinnamon, and brown sugar instead of honey only because honey is messy and I cant be bothered. Overall, great recipe and can definitely be tweaked for individual preference … thank you!5 stars

  7. My husband and I are doing a 40 day sugar fast. I was looking for some breakfast options (we’re getting tired of eggs lol). This looks great! I used pure maple syrup instead of honey and sprinkled a little nutmeg on top. Looking forward to tasting them!5 stars

  8. Just tried this recipe – it really is the perfect afternoon snack, filling – and just enough sweetness! I will definitely make these again!5 stars

  9. Hi, I am looking forward to trying this recipe, would using regular rising flour be ok?? I dont have whole wheat flour…..just curious.

  10. I made these are they are hearty, and were a little on the bland side for my kids. I used regular flour and added mini chocolate chips, but, not enough for the kiddos. So, I dipped them in white and semi-sweet chocolate and now, the kids think they are fantastic. I also didnt have applesauce so I used more banana, overall, it’s a nice snack bar and I’m glad I tried them.4 stars

  11. Thanks for this great recipe! The sweetness was perfect.
    The bars came out tasting a bit too heavy for a snack. I substituted whole wheat for spelt flour and oil for applesauce.
    Next time I guess I’ll try following the recipe exactly :)5 stars

    1. Hi Karen, to be honest, that is kind of tricky, because the applesauce both binds and moistens the bars. It’s an important ingredient! The closest thing I can suggest is pumpkin puree, though that will have an effect on the flavor (I’d add a bit more honey or even try swapping maple syrup for sweetness and maybe extra cinnamon for fun). Another idea is to try replacing it with half oil and half yogurt, though I haven’t tried it this way (or with pumpkin puree), so I’m afraid I can’t guarantee the results. I’m sorry I can’t be more helpful. The applesauce is just a key component.

  12. Hi, Can you tell me if the Oatmeal Breakfast Bars are a chewy bar or a hard bar. My husband does not want to break his teeth. Thank you!

  13. I added some dried apricots and did part oats and part quinoa and pulsed it through the food processor. Thus helped with the texture for me, abs I also added some maple syrup, great!4 stars

  14. I am looking for something to replace the Quaker Oats breakfast flats. These look very promising but can I make the thinner? Maybe bake the original recipe in a 9 by 13 pan?

    1. Hi Debbie! You can definitely use a 9×13 pan. All of the instructions for this is listed in the recipe notes of the recipe card. Hope you enjoy them!

  15. Hello!
    I am going to attempt these soon, although I do have a question. I’m not particularly fond of honey, is there something else you’d recommend? Thank you.

      1. Thanks for the recommendation! I made them with 25ml of maple syrup, and also refined white flour since I didn’t have any whole wheat, and they turned out perfect! Thank you so much, this is now a staple to always keep in my purse for emergencies.

    1. Hi Randy, I’m sorry to hear this wasn’t what you hope for. Many other readers have tried it and loved it, but I know everyone has different tastes. I truly wish you would have loved it!

  16. I made these bars for breakfast every day last year!! I’m an educator, who eats breakfast at my desk when I get to work. They are amazing: keep me full all morning, lightly sweet, and I cut them into 10 bars, which last two weeks for me. I freeze them individually and just put one in the frig the night before. I’m back to baking these breakfast bars once again and just love this recipe. I do add raisins, or dried cranberries sometimes. Just perfect! Thank you :).

    1. Hi Dawn! That makes me so happy to hear! So glad that you are enjoying these bars and I’m loving your additions!

    1. Hi Lorena! I’m not sure what size your pyrex is but you can bake in a 9×13 inch pan pan. Increase the ingredient quantities by 1.5 and bake for 25-30 minutes. Hope this helps!

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