Peanut Butter Banana Oatmeal Breakfast Bars

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


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!

Fill-You-Up Peanut Butter Banana Oatmeal Breakfast Bars

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

This Oatmeal Breakfast Bars 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.

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.

On the oatmeal bar train? Try Carolyn’s Low Carb Pumpkin Oatmeal Breakfast Bars or Nicole’s Dairy Free Pineapple Coconut Breakfast Bars. Yum!

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

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 are sure to satisfy.

Recommended Tools to Make Oatmeal Breakfast Bars

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

Yield: 8 large bars
Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
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.


  • 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


  1. Place rack in the center reheat oven to 375 degrees. Lightly coat an 8x8 inch square pan with cooking spray.
  2. 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.
  3. 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.
  4. 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.

Recipe Notes

*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.
Course: Breakfast
Cuisine: American
Keyword: Healthy Breakfast Recipe, Oatmeal Breakfast Bars

Nutrition Information

Amount per serving (1 (of 8)) — Calories: 210, Fat: 5g, Saturated Fat: 1g, Cholesterol: 23mg, Sodium: 105mg, Carbohydrates: 37g, Fiber: 5g, Sugar: 10g, Protein: 7g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

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

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. I am going to have to make a batch of these. They look perfect for an ever on-the-go person like me!

  2. I NEED THAT BBQ. The fact that it’s in styrofoam and eaten at a picnic tables makes it 100 times better!
    I also need these oatmeal bars. The whole “i forgot to eat” thing is totally a foreign concept for me too. I need all the snacks. At hourly intervals. It’s ridiculous.

  3. These look delicious! I’m with you on needing food every couple hours or I transform into a cranky beast!

  4. Love your Nashville highlights! I’m taking my boyfriend for the first time soon, definitely going have to hit up that BBQ to give him an authentic American experience ;)

  5. These bars look delish! They are the perfect on the go breakfast!
    It looks like you had fun in Nashville!!

  6. I’ve never understood people that “forget” to eat. How??? Mind-boggling. These are perfect for me right now, as I’m currently on a health kick, especially when it comes to breakfast, lunch and snacks. (I tend to still eat whatever I want at dinner!) Lately I’ve just been having whole-wheat toast with avocado and a soft-boiled egg, but something a little sweet would be a much needed change. Pinning and making these this weekend!

  7. LOVE the photo of the two of yall fooling around in front of the guitar! Yall are an adorable couple Erin! Thanks for shairing these bars – 6hrs of feeling full is enough for me to give these a go! Hope you have a wonderful weekend.

  8. I know exactly what you mean about needing to eat *all* the time! I feel like I’m always hungry and am packing multiple snacks (because the absolute worst thing is being hungry with no food, right?!). These oatmeal breakfast bars look amazing and if they would actually fill me up…even better! Thanks for sharing, Erin!

  9. Six hours? I must try these. Bananas and oats is where it is at for me!

  10. These look so good…my daughter would love grabbing one of these on her way out over the boxed ones she takes now! Any chance either you or your friend have made these with quick vs. old fashioned oats? I have a ton to use up if they would work. Thanks so much!

    • Hi Julie! Great question: quick oats will be totally fine. Your bars will be a bit softer (rolled oats have a heartier texture), but they will still taste great. I hope you and your daughter both loved them! Now that these are in my life, I’ve called off the box too :)

      • For the breakfast bars how long should I wait to serve them?

        • Hi Rachel! They longer they cool, the cleaner they will cut. If you don’t mind risking a few crumbs, you should be fine after about half hour. Placing them in the refrigerator once the pan has cooled off a bit will speed up the process too.

  11. I need these in my life! These look so good and healthy! Looks like you had a fab time in Nashville!

  12. I like the combo of bananas and oatmeal. These breakfast bars look delicious and healthy as well.
    Have a wonderful weekend!

  13. could i leave out the peanut butter? my boys are allergic, it looks as though it’s only there for flavor……but these look yummy

    • Hi Cathy! You can definitely leave out the PB. It’s completely optional and there for flavo + a bit of extra protein. If you like, you can stir in other mix-ins your boys enjoy, such as dried fruit, chocolate chips, or another nut to which they might not be allergic. Hope you guys love them as much as we do!!

  14. Breakfast bars that keep you full all morning long?! Sign me up!

  15. Pinned! One of my favorite sandwiches is an open faced one with peanut butter, banana, and honey. What a perfect snack!

  16. Hahahaha Erin, I was laughing during the beginning of this post because I’m the exact same way! I am always so confused when people “forget” to eat. I don’t understand! Every word you said was my life. Haha these look awesome! I definitely want to make them ASAP! They would be perfect for my post-marathon training long runs! I love the flavor combo! :)

    • Erin, these would be amazing for marathon training! You could even throw in some extra PB for an additional boost. If you try them, I’d love to hear what you think!

  17. Okay so obviously during my future life as a medical resident, I need these bars!! Because no patient wants me to treat them while I’m hangry…it will not end well.

    • Joanne, you definitely need these bars in your future life (and I might put in a plug for your current life too!) They’ll give you amazing stamina :) I know the “hangry” feeling too well–it’s out of our control, so let’s pack snacks!

  18. These look like the perfect pick me up snack. Especially for those of us who need to eat every 2 hours. You’re not the only one, but for me it’s just more of the fact that I can’t stay away from food. :)

  19. Hi there,

    What size pan do you bake these in?

    • Hi Lindsay! It’s an 8 x 8″ pan (see step 1). If you would like to make more bars, you can multiply all the ingredients by one and a half and bake in a 9 x 13″ pan (more details in notes). I know the egg is a little tricky to multiply by 1.5 :-) You’ll be just fine if you use two (or one egg plus one egg white). Let me know if you have any other questions and hope you enjoy!

  20. i don’t know how people “forget” to eat either. i just can’t! these bars sound so good. i’m glad you had fun in nashville…we moved here in october and there is so much to see/do/explore here. love it! i learned about some new places from your list :)

  21. Oh, if you were stranded with me we’d deffffinitely need to eat every couple hours. I would be a mess. These bars sound like such a delicious breakfast!

  22. These ARE being made for breakfast this week. MUST HAPPEN.

  23. That looks like so much fun! Was it great to get out of the cold???

    These bars are right up my alley I’m a huge fan of make ahead breakfast for early morning workout days.

  24. These Oatmeal Breakfast Bars look amazing, can’t wait to try them. And I’m totally with you on the concept of ‘forgetting to eat’ being foreign lol.

  25. These breakfast bars sound awesome! I’m always looking for a great snack that is more healthy to keep me full longer. That way I’m not constantly reaching for the sugary goodness I bake! ;)

  26. I love that pic at the Grand Ole Opry! That’s awesome! You should totally make that your Christmas card for next year – Have a Rockin’ Holiday! LOL!!

    These bars look so good! The hubs would love these before a long run (if the snow ever melts) or a big workout. I would love these before a medium-sized run to keep me fueled the whole time. And I might just send one of these genius little bars with my oldest for lunch. Lunch is at 10:20am (can you believe that?!?) – so I’m sure you can imagine how starving a pre-tween is after school! Now that sports season has started, we need something to get through the afternoon, too!

    • I LOVE that idea Gretchen! Our Christmas cards are always goofy and necessarily involve puns, so that would be completely perfect! Thanks for the inspiration :) Thanks for your kind words about the bars too–I hope you and your family love them!

  27. consuelohoneyandfigs Reply

    “So busy that I forgot to eat?” Do you mean… that there are people like that out there?????
    I’m not one to forget my snacks, and I certainly get super angry when it happens.
    And I want these bars. Right now. Oh, they’d make such a perfect snack!

  28. Hey Erin! I just made these today and they came out like bread not bars in your photo. not sure what I did wrong! :(

    • Hi Sarah!
      I’m so sorry to here this. First of all, these are not crunchy like a granola bar–they are more like a cross between a granola bar and a dense, hearty oatmeal banana bread, so you may have created better bars that you think! Were yours still very light and bready? If yes, it could have been that you measured the ingredients differently (for example, did you carefully spoon, then level off your flour?), or you may have added a different amount of baking powder by mistake. Did you try to increase the recipe and add an additional egg? That could cause it too. I have had a few readers try these already and report that they turned out, so I’m not sure what the issue might be :-(. Were there any other substitutions you used? Sorry I can’t be of more help–it’s so hard when I’m not standing in the kitchen right with you!

      • I carefully measured everything the only differences from your recipe is that I used plain silk and an extra half tbsp of peanut butter! They’re still delicious just not as beautiful as yours, haha! I did not document the outcome, the photographer in me was bummed, but my belly was happy. Thanks for the response! :) Sharing my goodies with my bff.

        • Sarah, I’m happy to hear that they at least taste great! People say we eat with our eyes, but I’d WAY rather be concerned with my tummy :)

        • Mine didn’t turn out either! They were more like a dense cake or a scone. I was wondering if maybe the 1 tsp of baking powder was too much.

          • Hi Lauren, I’m sorry these bars weren’t what you expected! I’m not sure if you were after something more like a granola bar, but these are actually more like a super hearty piece of banana bread. They definitely should still be nice and moist though. Whenever I make them, it is with the 1 teaspoon baking powder, and they turn out as I described. I wish I could be of more help!

  29. I’m very glad that I travelled back through the posts I missed to read this one! I’m another hungry hobbit like you… snacks are always stashed in my handbag or desk drawers, I usually crunch through something inappropriate in meetings (last week was an apple, I had to apologise to the doctor I work with as my crunching was as loud as his talking) and I get grumpy when my stomach acid starts to eat my insides (well, at least that’s what it feels like!). I will definitely try making these bars. Love the addition of the egg for extra protein! Oh, and your travel snaps? Awesome. Nice to see that law student unearthed from his mound of books and case notes! Xx

  30. These look wonderful! Do you think I could substitute canned pumpkin for the peanut butter? My kids would love the PB ones but I’m not a big fan of PB in the mornings :)

    • Hi Jacquie! I’m so happy that you like the look of the bars! If you want to give them a pumpkin vs. peanut butter flavor, I would actually recommend substituting pumpkin for the applesauce (since they have a similar consistency), then replacing the 2 tablespoons of peanut butter with two tablespoons of brown sugar (or honey if you prefer), because the pumpkin will need a bit of extra sweetness. You could even throw in a bit of extra cinnamon or nutmeg with the pumpkin too. Yum :) Other ideas: You can leave the banana in or swap it out for a 1/2 cup of your favorite chopped nuts (pecans and pumpkins are great together) or dried fruits. Or you could leave the recipe as is (no pumpkin), omit the peanut butter, and swap in other dried fruits and nuts you like at breakfast. I hope that helps! Let me know if you have any other questions.

  31. These look delicious Erin! Haha I am no fun to be around when I’m hungry too so love the sound of oatmeal bars that will keep me full longer :) Such awesome pics – it looks like such a fun trip :)

  32. We have made these THREE TIMES now. The first time I followed the recipe as directed, and they were delicious. The next time I added chocolate chips, and the third time I added walnuts instead of peanut butter. Every time there were so yummy and so easy to make. My family and kids love these bars. Thanks for a great recipe!

    • Hooray Sandy!!!! I’m thrilled that you and your family love these bars, and all of your combinations sound delightful! Thanks for taking time to share your comment. It means a lot

  33. I caught your segment on channel 27 this morning–so glad I did! I am always looking for a quick, healthy and filling way to make breakfast count. I made them right away. They are outstanding. I added a few heaping teaspoons of flaxseed meal, but otherwise followed exactly. This will be my new go to breakfast/post workout snack. Thank you so much!

    • Great to hear from you Katie! I’m so happy that you tuned in, and I’m pumped that you loved these bars! Thanks for trying the recipe and taking time to share your review. I love that you added flax and will be trying that myself next time!

  34. Why can you use as a substitution for the applesauce?…have everything I need except that!

    • Hi Crystal–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.

  35. Pingback: Strawberry Oatmeal Breakfast Bars - |

  36. These look like the perfect breakfast! I will be making them ASAP! Would steel cut oats work here or is rolled oats a better choice?

    Thanks for posting such delicious recipes – I have loved all that I have tried!

    • Hi Anne! I’m SO SORRY for the super late response. We’ve been traveling, and internet access has been hit or miss. 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.
      Thanks so much for your kind words about my recipes too. It absolutely makes my day!!

      • I get the instant steel cut oats from Costco. They work fine if you microwave them for like 20-30 seconds with some almond milk to soften them up.

        You want them to get a little bit soft but not cook into oatmeal, basically.

  37. Finally, a recipe I can adapt slightly and it will fit my caloric and nutrition profile! These would make an excellent snack for me. You are smart replacing the agave with honey – from what I understand honey is much healthier. If nothing else, honey is way less refined. I’m definitely going to have to check your blog out further.

  38. These sound great for our upcoming camping trip. I was thinking about using almond flour instead because I am gluten free. Any thoughts on whether that will work? I usually stick to already gluten free recipes, but these sounds too yummy.

    • Hi Cindy, I’m sorry, but to be totally honest, I have no idea! I’ve never tried the recipe with almond flour, and I don’t bake with it much, so I am not experienced enough to say how these bars would turn out. I think that you would definitely end up with a heavier, more dense bar (which may or may not be a good/bad thing), but other than that I’m not sure.

      • I’ve been making these for my daughter who is gluten free and have found that subbing oat flour works great. Tried almond flour….tasted good but the finished bars were very crumbly. Thanks for the wonderful recipe!

        • Hi Denise, thank you so much for letting us all know about the oat flour! That will be so, so helpful for anyone who is gluten free. I’m thrilled that you and your daughter are enjoying these. Have a wonderful day!

  39. I made these twice this week. So good and easy!

    • This makes my day! I’m so, so happy that you enjoyed them AND that they made an appearance in your household not once but twice in the same week. Thanks for letting me know and happy munching!

  40. My daughter is training for and competing in the BC Summer Games 3×3 basketball. Takes tons of energy but they can’t be full. They also have long travel days. I’ve made her a batch of these and added raisins to keep her energy steady. Thanks s for the quick and easy recipe!

  41. Just bought 10 pounds of oats from Costco, have to make something.

  42. I made these today. I added flaxseed to it, used crunchy natural peanut butter so it had a little crunch, unsweetened almond milk instead of milk and a mashed ripened banana instead of the applesauce. I also baked them in muffin tins which gave me 12. I like that size for me on the go :) I loved them. Next time I may use a tad more honey.

    • Hi Tanya, I’m so excited that you tried and enjoyed this recipe! I love the idea of adding flaxseeds and baking in the muffin tin. What a perfect, portable treat. Thanks for taking time to share your review and for some fun ways to customize the recipe too.

  43. Made these this week – and they are AMAZING! I was very skeptical that they would keep me full (I pack more snacks for myself than friends that have two toddlers….) but after having one for breakfast it was 1 before I was even thinking about lunch! Thanks for a great breakfast recipe! Love the blog – you have made meal planning so much easier!

    • Anne, I am so happy not only to hear that you liked these, but that they lived up to their promise of keeping you full! Seriously, comments like this absolutely make my day. Thanks for trying the recipe and taking time to share your thoughts. It’s great having you as a reader!

  44. I’m going to have to say these were not good at all. They looked so good in the picture, I really wanted to like them but…..sorry.

    • Hi Gwen, I’m sorry to hear that you did not enjoy these bars! While many people have enjoyed them very much, I understand that different people have different tastes. I know it’s a bummer to try something new and not have it work out, so I really wish that weren’t the case for you! Let me know if you would like me to help troubleshoot the recipe with you.

    • I have to agree, these were the worst things that I have every made in my life. My whole family was disappointed and I wasted multiple ingredients making this inedible dish.

      • Sammy, I wish these bars had been to your liking! As I shared, they are not sweet, so if you prefer a sweeter bar, I recommend adding more honey. I know it’s disappointing to try a new recipe and not enjoy it, so I do wish that had not been the case.

  45. Erin-

    Thanks for this great recipe. My 6 year old and I made them together – a good activity and way to get hime excited about healthy snacks. So that he could take them to school, we substituted sun butter for peanut butter, making them safe for the many nut-free zones.

    Next time we might throw in dried cranberries (for color and added flavor).

    • Hi Mike, I am so happy that you and your son liked these bars, and I love that you made them together. The sun butter is a fantastic idea, and I bet the dried cranberries would be delicious. Thanks so much for trying this recipe and letting me know how it turned out for you!

  46. These are currently in the oven!! I am so excited to try them! I will DEFINITELY be eating them before school! They seem like a great, wholesome breakfast. I was looking for a recipe like this but all of them either are hard granola bars or have nuts in them. Thank you so much for sharing! This is a must have for early mornings. (:

  47. Hello! These look awesome. I am always looking for on-the-go breakfast stuff because I never seem to get up in time… and I am ALWAYS hungry! Could you suggest an alternative to banana? I hate the fruit and the smell makes me nauseous, so I want to make them with something else. More applesauce?

    • Hi Jessica! We both sound like hungry hippos :) The great thing about these bars is how versatile they are. You can substitute any other diced fruit you like (I’ve made them with both strawberries and blueberries), use dried fruit, or even mix in chocolate chips or nuts. You could also add 2 extra tablespoons of peanut butter, but I would not add extra applesauce, as I think it would make the bars too liquidy. I hope you enjoy the bars. Let me know if you have any other questions!

  48. I notice you say old fashioned oats, could it be made with quick oats? What is the difference?

    • Hi Kristen! Quick oats are essentially rolled oats (which are also called “old fashioned oats”)that are a bit ground up for faster cooking. I prefer rolled oats because they are a little heartier and sturdier, but quick oats will work in this recipe just fine. Great question and enjoy the bars!

  49. Love the Oatmeal bars and cant wait to share with family on our vacation!

    • Hi Paula! I’m so happy that you love these bars, and I hope that your family loves them too. What a perfect vacation breakfast or snack. Have a wonderful trip, and thanks so much for letting me know your thoughts!

  50. Came across these on Pinterest and had to look at the recipe. I get disheartened when I found a delicious recipe and it has products that aren’t available in Australia. This was perfect, all the ingredients were in my pantry! Jumped up early this morning to make these for my girls before school. What a super easy recipe! The girls love them and I think they will become a staple in our house for breakfast on the run! Thank you so much!

    • Hi Sally! I’m so happy to hear that you and your girls loved this recipe. It is one of our staples too :-) Thanks so much for taking time to share your thoughts here. It really means a lot!

    • Hi Sally, what did you use instead of applesauce? I’m in Australia too, was thinking maybe melted butter or coconut oil or maybe an extra egg? They sound great otherwise I just don’t know how to get past the applesauce which I can’t get!

    • Hi Elle
      I used Apple purée. I made my own as I had heaps of apples. Hope you have success!!

  51. These looks great – thanks for sharing! Am going to make a test batch with gluten free flour (I have one kid who is allergic) but I am with you – always starving. I forgot my snacks/lunch today and was just counting the change in my wallet because it’s 10 am and even though I ate a good solid breakfast at 7:45 I am absolutely famished and getting that shaky “hangry” feeling like everything needs to I usually have raw almonds in my desk but those are gone.

  52. i have made these bars 3x now differing the ingredients slightly…and the version that we love the best swaps freshly ground almond butter for the peanut butter adds 1/4 cup of mini chocolate chips and uses an entire cut up banana. the extra banana makes the bars a little more moist. thanks for sharing!

    • I am so happy to hear that they are a favorite, and I love the different ways you’ve customized them!! Thanks for the tip on the almond butter, banana, and chocolate chips too. I want to try it myself that way next time!

  53. Thank you so much! Made without bananas but was awesome. I’ve tried making granola bars but these are so much better and the kids love them!

  54. my bars were chewy and not baked inside( I baked then 10 minutes more)..mhm…anyway, I will eat them on the way to school, since I never have a time to eat breakfast ;)

  55. Very good! I was looking for a tasty, sustaining breakfast oat bar, and these fit the bill perfectly. I made a few changes which worked well:
    *I had some Fugi apples kicking around, so I quartered and baked those for around an hour, then I puréed them instead of buying sauce (3 apples yielded about 1 cup), yum!
    *To suit personal taste, I blended the banana in with the liquid ingredients
    *I used Silk, vanilla soy milk
    *I added a handful each of chocolate chips and dried cranberries

  56. I made these and keep some on hand for a quick “bring me through the morning” treat at work. I did substitute the applesauce with unsweetened pumpkin butter made by a local farmer in my community. The pumpkin spices brought another level of flavor to the mix. It added a nice a fall element to the bar. Kudos to you for a wonderful recipe!

    • Beth, I can only imagine how delicious pumpkin butter would be in these breakfast bars! Thank you so much for letting me know how they turned out for you, and for sharing your recipe idea too.

  57. I found this today and just had to make tonight, they just came out of the oven and look amazing. They smell terrific… Can’t wait to try them in the morning… I used a can of coconut milk and no other changes. My oldest daughter, she’s 11, is ridiculously hungry when she gets home from school and she takes ballet lessons in the evenings so we really need good, healthy, filling treats for her.

    • Theresa, I’m so glad that you found and tried this recipe. I bet the coconut milk will be just delicious. I hope you and your daughter enjoy them, and thanks for your note!

  58. These Look great! However, I have a wheat intolerance, would it still work if I substituted the whole wheat flour for something else, like oat flour? Thanks!

    • Hi Danielle! I’m going to be honest that I have never tried that substitution, but I think that oat flour is worth a shot. I would think that it will make the bars more dense, but they are pretty hearty anyway, so you will just get an extra boost. If you do experiment, please let me know how it turns out! This is a great question and I’m sure would be helpful for others too.

  59. Holy cow, reading this I thought…she is describing me to a T! It makes me happy to know I am not the only one that is always hungry and always eating and can’t even imagine forgetting a meal! :) Thanks for the awesome recipe, I am making them this weekend for sure!

  60. These were good! I modified them by mashing the banana and I added about half a cup of unsweetened coconut, quarter cup of flax seed, half a cup of walnuts and half a cup of dark chocolate chips. I also used almond butter instead of peanut butter because it’s what I had.  I enjoyed the texture, sort of a dense bread.  Thanks for the recipe!!

  61. I actually was really excited to try these, they looked so good and reading the ingredients I thought it would be sure hit but  sadly was very disappointed.  They honestly don’t have much flavor and because of the whole wheat flour they are very dense, which is ok with me, but with the lack of flavor it did nothing for me.   My husband came home and saw them and was very excited, thought they looked great and took a bite and spit it back out.   I’m all for healthy cooking and baking but I would like it to still have flavor and this recipe was a miss for me.  

    • Maggie, I know it’s disappointing to try a new recipe and not have it taste like you expect, so I’m very sorry these bars weren’t to your liking! Though many readers have enjoyed them, they are far less sweet than standard store bought bars. If you’d like to try them again, I’d suggest adding extra honey and peanut butter. That might give them the extra “flavor” you are after.

  62. I am OBSESSED with these bars!!!  I made my second pan this week, tweaked ever so slightly (I used a whole RIPE banana, all mushed up).  To me, tastes like a hearty banana bread – I’ve been sharing the recipe with everyone I know because I am convinced the world would  be a better place with more people eating these for breakfast or snacks.  I think these will be extra handy to have around this summer when I start training for my second marathon and am ALWAYS hungry and will want to eat everything in sight. :) 

    • KC I am so so happy to hear this! Thanks so much for trying the recipe, for letting me know how it turns out, and for sharing it too. That means the world :) Best wishes on your marathon training. I think these bars will be perfect (and you can spread them with extra PB too if needed!!)

  63. Yum! I just made these and they are perfect! I added pecans but otherwise followed the recipe exactly. These are perfect for an easy freezer snack. Thank you very much!

  64. Delicious! I added chocolate chips and avocado oil, not sure if the avocado oil made them more moist but mine turned out rather crumbly but moist at the same time… I was able to cut them into small pieces, I guess maybe two or three would be good for breakfast. I also didn’t have an 8×8 inch pan, so that may have been a factor as well :-) Thank you for sharing!

    • Hi Sunnefa, I’m glad you were happy with the bars! I think that they probably came out differently for a combination all of the reasons you mentioned (I can really only guarantee the recipe as written, since that’s how I made them at home). The biggest factor from the sound of it was your pan size, but I’m glad to hear you enjoyed them. Thanks for letting me know!

  65. As someone getting ready to start clerkship, I’m actively looking for quick, healthy and filling recipes to have in my arsenal of snacks come September. Thanks so much! This one is added to my list :) :)

  66. Pingback: 30+ Make Ahead Back to School Breakfast Recipes - My Pinterventures

  67. hi there! These look great can’t wait to try them! Going on a camp hunting trip out west and would love to make these so I can stay healthy do they need to be stored refrigerated or could they be left out? How fast would they spoil? 

  68. Loving the video, Erin!

  69. These do look like a perfect mid-day snack option, as you suggest!  LOVE the combo of flavors but I was wondering if I can just leave out the honey altogether? Not a fan of the taste nor is my son.  Can I just simply omit it?  I wouldn’t mind them being less sweet anyway :)  Thanks!

    • Hi Kristin! Unless you are used to eating breads and muffins without any kind of sweetener added at all, I would recommend adding a little something. Pure maple syrup is another option, as is agave nectar. You could always start with a tablespoon or two, then add/reduce as needed once you try them out (you can taste the batter before baking too to see if you want to add more—that does involve eating raw eggs, so just make sure you used pasteurized eggs or don’t mind the risk!)

  70. I’m going to try these soon for a homemade snack for my kids and I! I’ll use almond butter instead of peanut butter since my daughter doesn’t like peanut butter (silly girl!).

    I love the video! You are so calm on camera! :)

  71. I just took these bars out of the oven. I made them for my recently-picky-eater grandson. They smell divine! I can’t wait until they cool so I can cut and sample. Thanks!

  72. Hi! I just pulled these out of the oven and can’t wait to try them. I put blueberries in mine. I’m curious, though, what do you think the cook time should be adjusted to if I wanted to make them in a regular 12-count muffin tin?

    • Lauren, these are fabulous with blueberries! I’ve never tried making this recipe in a muffin tin, so this would definitely be an experiment on your part. I would definitely line the muffin pan with paper liners, and coat the liners with cooking spray. They will also bake more quickly— again, since I’ve never tried them this way, I can’t give you a specific time. Maybe try checking them at the 12 or 15 minute mark, and keep an eye on them after that. If you do try them in a muffin pan, I would love to hear how they come out!

      • My son and I LOVED them with blueberries. Sadly, they weren’t sweet enough for my 3 year old daughter’s liking. This next time I did chocolate chips and added 2 tbsp of brown sugar (probably not necessary with chocolate chips, I’m going to try without next time!) and they were a huge hit. We did the muffin tins, I used the silicone cups I have. It made 16 (¼ cup +/- scoops) muffins. I checked them at 15 min and they were still fairly gooey inside so I threw them back in for 10 more min and they came out perfect! Yum!

  73. How would you make these peanut free? I’m a teacher so I can’t bring peanut butter into the school (or eat it before hand if I’m in class with a student who’s highly allergic)

  74. Just made these—and, I’m sorry to say, I agree with the poster that states these have zero flavor and were bland! I’m glad to have tried a healthy recipe, but these need some further sweetness or texture for these to be enjoyable! I didn’t read your ‘very lightly sweet’ note until after these went in the oven, but if I should make these again, I will add nuts and double the honey and maybe add chocolate chips.. I did make a peanut butter sweetened glaze for the tops of these and now they taste considerably better! 

    • Brooke, these are definitely on the less sweet end, especially when compared to typical granola bars you’d find at the store. I’m glad the PB glaze did the trick! That sounds super tasty :)

  75. These are a lot thicker than I expected, with a definite muffin texture, and a little blah on taste. Next time I’m going to add a handful of mini chocolate chips, raisins, or nuts for more interesting flavor. I’m trying to “eat real food” and these are a great homemade sub for my usual granola or protein bars that I eat for breakfast at work. Thank you for the recipe!

    • Hi Robyn,
      Thanks for trying the recipe and taking time to leave your review! If you find the bars not sweet enough as is, then I think adding the chocolate chips should do the trick. You can always try the recipe with an extra tablespoon of honey too.

  76. Very filling; not a lot of flavor but a good base recipe that I’ll probably tweak next time. I made them for breakfast for a sort of camping trip and they definitely did the job :) I used yogurt instead of applesauce since that’s what I had on hand. And FYI, I did leave them unrefrigerated for several days and they’ve been fine! 

    • Hi Amanda! That’s great to know that these bars kept you full during your camping trip, and I’m glad to know that you had luck with them at room temperature too. If you’d like additional flavor, feel free to tweak the recipe by adding more honey and/or PB, chocolate chips, or a mix of dried fruit and nuts. Thanks for trying the recipe!

  77. Today I made them for a second time and I love them!!
    I’m a really “sweet girl” :-) but I like these bars because there’re plain and yes, a little blah and bland on flavor. But I’m a huge fan of oats (overnight oats are also a favorite of mine)! 
    And what I like about these bars, there’s no extra added sugar in it and very filling. 
    Besides of eating the bars, it’s also fun to make them. I’ve just cut them in 8 and put them in the freezer (wrapped separately).
    Thanx for a great recipe and greetings from the Netherlands!

    • Yvonne, thanks so much for taking time to leave this review! These bars are similar in flavor to overnight oats—that’s a great comparison. Wrapping and freezing them is just what I do too :)

  78. So I’m not a fan of bananas but I don’t mind the taste of banana bread. Does this recipe have a strong banana taste?

  79. I just made  these breakfast bars, and they are wonderful! I made them without bananas because they were all gone by this morning(not unusual). I added some extra applesauce, used agave instead of honey(more than a little bothers my stomach), and an extra tablespoon of peanut butter. I also made a double batch(brave of Me). I was searching Pinterest(first time there) because I heard there were many receipes. In winter I eat hot oatmeal, but living in the desert makes that hard to do in summer. I wanted something healthy, filling, and no sugar. I don’t usually use whole wheat flour, and had problems years ago baking with applesauce, but I watched your video and decided-why not? I think my daughter will like them too, as she usually skips breakfast, it is something she can take with her easily. Thank you so very much. Also, I used organic oatmeal because it is what I prefer. Looked very much like your photo and texture reminded me of banana bread. Janet B.

  80. These sound great, be perfect for to take to work when on the go to. Thanks for sharing :-) simon

  81. Hi Erin!

    I feel truly blessed to have stumbled across you website through Pinterest. 
    My husband and I moved to East Africa about 8 months ago as missionaries. When we relocated here from Oregon, I was 21 weeks pregnant with our first baby, a girl. This gave us us some time to get acclimated in our new environment and now, our baby is 5 months old. That being said, things are very busy around our house and I’m always looking for a quick, easy snack to grab throughout the day and these were perfect in addition to the fact that I was able to locate all of the ingredients (which is rare). 
    I was wondering, could you add ground flaxseed to this mixture for a little extra nutrition?

    Thanks so much!

    • Lacey, this is such a kind comment—thank you! I’m also glad you are able to find the ingredients even on the other side of the world. I think you can definitely add flaxseed. I’d start with two tablespoons and see how you like it from there.

  82. I am in love with these bars!! ♥ Made them with Apples, Made them with Strawberries, Made them with blueberries, and I even made Chocolate Bars! Thank you for this recipe! :D

  83. Hi Erin, thank you so much for your great recepies and videos which make life easier for me ??
    I have a question, can I substitute quick barley instead of oats in this recepies? In my country barley is very cheaper and more reachable ( more available ) than oats.

    • Hi Ayda! I’m sorry, but I can’t help you here—I’ve never cooked with quick barley before. If quick barley cooks in about the same amount of time as rolled oats on the stovetop (about 5 min), the two are probably similar enough to where it could be worth an experiment.

  84. Hi I know I’m late to the party but I couldn’t not let you know how amazing these bars are! I followed your video and 30 minutes later out popped the most delicious filling oatmeal bars. My kitchen smelled amazing by the way with the cinnamon and peanut butter. I didn’t have any apple sauce so just used about a quarter cup of oil – so not as healthy as yours – but tasted delicious. Thank you so much!!

    • I am so so happy to hear this Eleninha! Thanks so much for trying the recipe and taking time to stop back by and leave this lovely review. I hope you and the kiddos enjoy every bite :)

  85. I had two ripe bananas on my counter this morning and wanted to make something that I could easily grab-and-go for my first week of grad school (which starts tomorrow – eeeeek!). I’m so glad I stumbled on your recipe – these fit the bill perfectly! I made a few changes just because I am not very good at following a recipe and used a combo of rolled oats + rolled barley + puffed kamut + wheat bran instead of just rolled oats, sunflower butter instead of PB, mashed banana instead of applesauce, and I added in raisins and chopped almonds too. They turned out simply delicious and are very filling! As an R.D. to be, I always appreciate whole-food focused, hearty and energizing recipes, thanks for sharing!

    P.S. I read your “About” page and huge shout-out to Madison, WI and the farmer’s market – I am right there with ya!

    • Jenni, I am so excited to hear that you enjoyed these bar so much, and also that you appreciate their nutritional value. That really means a lot! And isn’t the Madison farmers market the best? I miss it!

  86. I made my version of these bars all summer! I add dried apricots and frozen blueberries. I also like raw pumpkin and sunflower seeds. Chocolate chips were a must. I do add ground flax seeds and have since the beginning of summer, I do not remember if there is a noticeable change except that I can detect their flavor. I live in the desert(100+ temps lately) so to save energy and heat, I make a double batch. I package in week’s worth amounts in double bags in the freezer. Just take out night before needed. My daughter likes mango, but frozen did not have any taste. Dates, figs, maybe dried mangos are in my future. Prices are a concern as well as how they are processed. I love oatmeal, but not in the summer. I like it hot when it is cold(9 degrees last winter). I am enjoying the ability of taking a bar to work. Also, for a change, I have added cardamom, ginger, and nutmeg for 1/2 of cinnamon. I think this is a flexible recipe for different ingredients, as long as you stick to things you have eaten before(no taste surprises/allergy issues) and do this over time. After I got use to chocolate chips being in recipe, I got distracted and forgot them. Well, instead of suffering without, I smeared a little trail of peanut butter down the middle and stuck chocolate chips to it here and there. Yum.

    • Janet, I am so happy to hear that you enjoy this recipe so much, and that it has taken so many different forms and flavors. Thank you so much for making it a part of your routine, and for taking time to share your review here!

  87. I keep hearing so many bad things about wheat flour, that I’d like to try making these with either almond flour or coconut flour. What do you think of this idea? I love the flavors of coconut & almond. Have you tried baking with these flours? I do know it would cost a little more. Thanks. Amy

    • Hi Amy! Although I do bake with both almond and coconut flour, I would not recommend either for this recipe. Almond and coconut flour behave very different in recipes (and from each other), so it’s not a simple swap. Honestly, I don’t think wheat flour is bad, as long as you a) can tolerate gluten and b) choose WHOLE GRAIN flour, like the whole wheat flour I recommend for this recipe. It’s filled with more fiber and protein than regular white flour. If you do want to bake w/ coconut flour, this is a great recipe that was designed for it:

  88. Do you think it would work if I used oat flour instead of whole wheat flour? I wanted to try making these tonight to bring camping this weekend but won’t have time to go to the store first. I don’t have oat flour either but would grind up oats that I have to make it.

    • Hi Leanne! I’ve never tried oat flour, so I can’t say for certain. It might make the bars a bit more dense, but I think that you are likely to have good results. If you decide to experiment with oat flour, I’d love to hear how the recipe turns out! Have a great time on your trip.

  89. Carmen in Copenhagen Reply

    A great basis recipe for healthy lunchbox treats. I’ve only made it once where I lightly cooked and mashed four small pears to substitute for applesauce which I didn’t have. I also only used 2 tablespoons of honey. After they cooled, I cut them out with cookie cutter hearts and dipped the tops in melted dark chocolate. (I saved the scraps for my own healthy treat). My kids LOVED them – a wonderful surprise at school. Next time I’ll add some nuts and raisins and maybe dark chocolate chips. Thanks so much. My new favourite blog. 

  90. These look great! Would they still work if I substituted Almond Flour for Whole Wheat and Almond Butter instead of Peanut Butter?


    • Hi Brooke! You can definitely substitute almond butter for the peanut butter. I would not, however, use 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. As always, I recommend that you use your best judgment, and your safest option is always to try the recipe as written. I hope this helps!

  91. I do not have access to applesauce. Can I substitute that with something else?

    • Michelle, I developed the recipe with applesauce, so this is the only way that I can say works for certain. You could experiment with canola or coconut oil, or try doing a 50-50 blend of oil and Greek yogurt. Use your best judgment, and if you decide to try something new, I would love to hear how it turns out.

  92. Oh no! Too funny. I hope they go better the next time around!

  93. THANK YOU for this recipe! I went on a weekend trip recently so I made my first batch of these. I didn’t have a square pan so I baked in a loaf tin and sliced it like banana bread, then wrapped up 6 slices in wax paper to take on the go.
    My subs included using a cup of oat flour for half of the oats, almond instead of peanut butter, 1.5 mashed bananas instead of 1 diced and no applesauce, adding some vanilla extract, and only a tablespoon of honey.
    It was the perfect thing to keep my tummy happy when I got hungry on a bus at 2 a.m. :) I’ll definitely be coming back to this recipe for my future trips!

    • IJ, I’m so glad you enjoyed the recipe and that it was just the thing for your 2 a.m. snack. :) Thanks for leaving such a nice review!

  94. These look delicious! Do you have to use applesauce to get the right consistency? I’m really trying to cut out ll of the added sugar.

    • Hi Sash! Yes, the applesauce is essential for moisture, to bind the bars, and for flavor. I did use unsweetened applesauce though, which shouldn’t have any additional artificial sugar added. It sweetens with the natural sweetness of the fruit itself. I hope you enjoy the recipe!

  95. Hi! I love trying out new recipes. If it works out well the first time, then I have no problem adding it to my recipe book and making it again. If it doesn’t work out, well, then, I just move onto the next recipe.

    So, this is the second time I made these bars this week. When I first tasted them, I thought, “Well, these are a little bland…” But, I made them and they weren’t terrible, so I figured I would use this batch until it was gone. And then a funny thing happened – it turns out I wanted another one… and the next morning I looked forward to settling in at work and having another one (with a little bit of blueberry preserves on top).

    These are a good breakfast bar to hold me over until lunch and it breaks up the routine of yogurt or a banana for breakfast.

    For the second batch, I did the 1.5 measurements and made a 9×13 pan so I can wrap them up and have them in the freezer. I did add a little more honey to make them just a tiny bit sweeter.

    • Hi Cat! I’m so happy to hear these breakfast bars ended up being just the ticket for you! Topping with blueberry preserves sounds absolutely delicious. Thanks so much for taking the time to leave this nice review!

  96. One of my favorite recipes to make. My boyfriend requests this more than anything else! He likes it when I put mini chocolate kisses on top. It can easily be made vegan as well! :)

    • Hi Beth, I’m so happy to hear that this recipe is one of your favorites! Mini chocolate kisses on top sound delicious. :) Thanks for taking the time to leave this wonderful comment!

  97. Made it. Love it. I’ve only baked 3 times in my life. Always from a box. Always a disaster. But not this time. I can’t wait to make this over and over and over again. Since I workout I added scoop of unflavored, dairy-free plant based protein for that extra nutritional punch. Didn’t modify any other part of the recipe to compensate and the bread came out risen, moist, and 110% delicious. My printer is getting tired from printing every other recipe I find on your site. Do you have a book?? I’m late to the well plated party but I’m here and I’m staying! 

    • I’m so glad to hear it, Sid. Thank you for leaving this great feedback! I don’t have a book, but it means so much that you’re finding a lot of recipes to try—so happy you’re here!

  98. Hi I live in france, what can I use instead of applesauce? not sure if they sell that here

    • Hi Abbey! You do need to use some kind of fruit puree like applesauce, as it provides sweetness, moisture, and binds the bars. You could try making homemade applesauce. Otherwise, you might try swapping a puree made of very ripe bananas, though that would be a bit of an experiment. Good luck, and I’d love to hear how they turn out!

  99. Chelsea Oliver Reply

    I made these and used maple syrup instead of honey (I added extra) and substituted a flax egg for an egg to keep it vegan. I also left out the banana. They turned out great and taste very healthy and are quite filling. I’ve been having them for breakfast with extra pb and jelly on top. I’ll make these again for sure.

    • I’m so glad you enjoyed the muffins, Chelsea! Thank you for sharing your tweaks. That peanut butter and jelly topping sounds delicious!

  100. Nice. Will try baking some this weekend….best part is, it doesn’t have any oil/butter. Thanks so much.

  101. We don’t happen to have applesauce on hand. Could I use butter or oil? I know they won’t be as healthy but….if so is the equivalent amount? (1/2 cup?)

    Thank you!

    • Subbing applesauce and butter/oil is usually a 1:1 swap, but for this recipe, I wouldn’t recommend swapping more than half the applesauce (1/4 cup) for butter or oil because I fear they’d be too greasy. I hope you enjoy the recipe if you do give it a try!

      • Thank you for the reply! I ended up making it to the store for some applesauce, so will bake this weekend as written. I will let you know how they turn out.

  102. I’ve been looking for something like this for my 15 m/o (I’ve tried different muffin recipes but all were too sweet, even with cutting back on sugar, and not filling enough). To make them more “cakey” (he only has 4 teeth) I ground up 1/2 of the oats into a coarse meal and used whole milk yogurt instead of applesauce to amp up the fat and protein. I also added more spices (nutmeg, ginger) and a little molasses for flavor. We gave him one (cut up into 1in squares) after dinner as dessert and he insisted on a 2nd! This will be a staple in our freezer. Thanks so much!

    • Woohoo, Novia! Thanks for giving the recipe a try. I really appreciate your taking the time to share the tweaks you made and to leave this awesome feedback!

  103. I made this oatmeal breakfast bars today! I didn’t have bananas so used 1 cup of dry cranberries instead. Turned out pretty good :) I used 9×11 inch pan, and it came out with 1 inch thickness. It was a nice surprise that this turned out as rather moist (not a crunchy kind as so the typical granola bar is), almost like an oatmeal version of muffin cake or something. I DO LOVE these moist and cake-like bars! Thank you for posting :) Can’t wait to try your other bar recipes :)

    • Monty, I’m glad to hear you enjoyed the recipe. Thanks for sharing your feedback—I really appreciate it!

  104. These were very filling and not too sweet. I’m making them again w/ chocolate chips for my daughter who has more of a sweet tooth.

    • I’m so glad to hear you liked them! I’m sure the chocolate will be a delicious addition :-) Enjoy and thank you for taking time to leave this review!

  105. Hi, my sons are allergic to peanut better, would it taste good without the peanut better?


    • Hi Kelly, although it is a small amount, because there isn’t any oil or butter in the recipe, the peanut butter is actually pretty important to flavoring and binding the bars. I would suggest using a different nut butter or sunbutter instead—that would be delicious!

  106. I am adding this recipe to my regular rotation- it hit ALL the spots!!! I love that you use whole and healthy ingredients without compromising taste or texture (and no fancy or obscure ingredients either, at least for U.S. residents!). I love that it’s low sugar, too. I am working really hard to reduce the amount of added sugar I consume, which is quite difficult, especially when I LOVE to bake. I read a lot of comments about how people were dissatisfied with how little sweetness there was, but this recipe is not meant to be a super sweet dessert (make banana muffins or bread w/lot’s of sugar if you want dessert! Or add more honey! chocolate! etc!). These bars are dense as described, but also quite moist and delicious. I warmed my slice and spread with a teaspoon of almond butter. Thanks for creating such wonderful recipes! I’m going to try the strawberry oatmeal bars next.

    • YAY Becca! I’m so happy to hear this recipe was a winner for you! Thank you so much for giving the recipe a try and for your kind words about my recipes. I hope you enjoy the strawberry bars too!

  107. love the video! thanks!

  108. I’d like to add 2-3 scoops whey protein powder.  Should I modify any other ingredients to compensate?  I’m concerned they’ll come out too dry from the extra powder. 

    • Hi Dee! I haven’t tried this, but commenter Sid (a few comments up from the bottom) successfully added 1 scoop of protein powder without having to change any other ingredients, so you might start with 1 scoop to be safe! If you’d like to experiment with more scoops, you will probably want to add more liquid to prevent the bars from becoming too dry.

      • Thanks for the quick input!  I’ll give it a try this weekend and let you know my results (can’t wait!). Which liquid would you increase if I add a few scoops of whey protein powder?  I’d love to add another egg if you think that should do it?

        • I haven’t experimented with protein powder or altering the recipe to be anything other than what’s listed. I think that increasing the milk may work best, but if you do decide to play around I’d love to hear how it goes. Unfortunately I’m just not able to offer specific direction since I’ve never added protein powder myself!

  109. Delicious, easy and healthy with high protein!  I followed Erin’s advice – I increased almond milk to 2 cups since I added 3 scoops whey protein powder (vanilla). Also added a handful mini chocolate chips. But followed recipe other than that. Came out PERFECT and so yummy and very satisfying for hours.  Like dense but still moist banana bread. WINNER!  I will be making different versions regularly going forward for my weekday meal prep bfasts. Thank u, Erin!

  110. These are definitely yummy. I added some mini chocolate chips for a bit more sweetness. They are very soft, cheer and thick.

    • Hi Shelby, the mini chocolate chips sound like a delicious addition! Thanks so much for giving the recipe a try and reporting back!

  111. Was wondering what can be substituted for bananas? My family doesn’t like bananas unfortunately?

  112. Hi! I just discovered this recipe a few weeks ago and I must say, I love it. My son just started school and with how rushed our mornings are I really wanted him to have a healthy, portable breakfast that he would actually eat (we leave the house at 6:30am so I can drop everyone off before work, so our mornings are early).
    So far I have made the bars 3 weeks in a row and Em (my kindergartener) loves them (which is amazing because he’s quite a picky eater).  I make a whole 9×13 pan because my husband and I have been taking them for breakfast and also giving our toddler half of a bar as well.
    So far I have made them as is, then I tried adding some chocolate chips both were a huge hit.  
    I want to vary up the flavours a bit. Are there any other flavour variations you can suggest? 
    I’m definitely going to check out your other recipes!

    • Hi Jenn, I’m so glad to hear the recipe is a hit! As for additional flavor combos, another reader subbed pumpkin for the applesauce and added pumpkin spice to the batter. Dried fruit and nuts would also be delicious mixed in!

  113. Have you ever made these without banana’s? I kind of hate them (and all cooked fruit for that matter) :( Would you recommend I substitute with more egg? Nut butter? Would love to hear your thoughts. Thanks! :)

  114. I love the sound of these bars, can you breakdown the 24 grams of protein for me please.

    • Hi Melody, thanks for this question! It made me take another look at the nutritional info listed, because while these bars do have protein, that number seemed high. It should actually be closer to 7g per serving, so I’ve fixed the error in the box. My apologies for any confusion! The nutritional info is just an estimate and will vary depending on the products you use, so if a precise breakdown by ingredient is what you’re looking for, I’d recommend plugging the recipe into a resource like My Fitness Pal (it’s free to use!) to check it out. I hope you enjoy the recipe!

  115. Hi There, I would like to know if there is anything that can substitute the apple sauce?


    • Hi Winky, 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.

  116. These are so good!!!!  I’m a nursing mom and this hungry all the time, and these bars have hit the spot….although my husband keeps eating them all now! We just kept them in the baking pan and cut of pieces as we go.

  117. i made these over the weekend. i basically really like them but they needed to be a little sweeter in my opinion. i would leave out the honey next time and add some brown sugar. not a ton 1/3 cup? i also found that they are much better warm. so i heat them in the microwave. i also tried them with some yogurt on top.

    • Hi Ali, the bars are definitely not very sweet, but it sounds like you have a good plan to tailor them more to your preferred sweetness next time! Thanks so much for giving the recipe a try and reporting back!

  118. Sure. I plan on making them again. And I froze some. I thought of adding some dehydrated strawberries I have too. 

  119. Would you know by chance how this would be classified on 21 day fix program?

    • Hi Deb, unfortunately I’m not familiar with that program. I hope you’re able to find a helpful source on classifying recipes through an internet search!

  120. These look so good. I’m needing something I can eat at work as my breakfast after I go to the gym so these will do the trick! I have frozen bananas (don’t we all lol) and was wondering if I could thaw one of those and use it or should I use a fresh one? Thanks :)

  121. “For a larger yield, increase the ingredient quantities by 1.5 and bake in a 9×13 inch pan for 25-30 minutes.”


  122. Can a different kind of flour be substituted succefussly to make the bars gluten free?

  123. I just made these and I really enjoyed the flavor. Thanks for the recipe. I did a double batch and only added 10 mins of extra cooking time on top of what you recommended in your recipe. The bars came out too soft. What temp and time do you recommend for a double batch? Thanks!

    • Mark I am so glad you enjoyed these! It’s hard to give an exact time. I’d start with adding 3-5 minutes to the baking time used already, then see what you think from there (I’m not sure how soft they were when you took them out, so I can’t give you an exact number). These bars are soft not crunchy though, so don’t expect a crunchy texture. You just don’t want them to be gooey in the middle.

  124. Added chopped almonds and chia seeds for more health-punch. Used vanilla yogurt instead of applesauce because that’s all I had. Doubled the banana and used generous scoops of peanut butter. I did the 9X13 quantity and it took about 50 minutes to bake through. Really tasty. Cannot mistake that these are health bars, but my kids are eating them as we speak, and even my sweet-tooth kid likes them. At my first bite, I thought ‘Pretty good, kids won’t like them though’ but I kept going back for more, and so did my kids. They leave a really pleasant taste in your mouth, and you just want to keep eating them. They smelled great baking too. Thanks for the recipe.

  125. Loving this recipe, sounds divine and will definitely help with my “forgot to eat” moments! one question, could the apple sauce be substituted with something else? If so, what would be recommended? thanks!

    • Natassia, you could try experimenting with extra banana, mixed with a tablespoon or so of oil. I’ve only tried the recipe with applesauce though, so that’s how I’d recommend it if you want to be 100% sure it will come out.

  126. This recipe is amazing. I tripled the recipe and we grind half the oats for the texture sensitive family members. We’ve been using it for maybe 3 years now. I freeze them in quart size freezer bags and pull them out as we finish one bag. Most of us are hypoglycemic so we need “fast” food that won’t make us tank (like Clif bars…ugg). My son just started kindergarten and his tummy wasn’t ready to eat that early in the morning but he happily ate his favorite oat bars. 100% whole grains, protein, and cheap? Yes please! Can’t send my kids to school on an empty stomach.

  127. Do you think these would turn out if I used black bananas, that are perfect for banana bread?

  128. Hi! Can these be left out of the fridge for about a day? I want to take a few with me on an international trip and my plane ride is 14 hours so wondering if they’d be find out of the fridge for that time.

    Thank you!

  129. I reduced the honey to 1 tablespoon, used 1/4 cup of Greek yogurt and 1/4 applesauce and threw in a handful of mixed seeds and dried fruit instead of bananas. I absolutely adore these bars, they are perfect as a portable breakfast to take to work and are hearty and satisfying. 

  130. I made these for our son and his friend to snack on while hunting as they like to eat healthy. I followed the ingredients exactly. They were awful and tasted like cardboard.  I do not usually comment but felt a need to because I wasted good ingredients. 

    • Hi Kim, I’m sorry to hear you didn’t enjoy the bars. As you can see from the comments, many readers have tried and loved them, but everyone has different tastes. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish you would have loved these!

  131. Do you have to use that type of flour or will white flour work the same?

  132. These were easy to make and very filling. I used almond flour added some chopped almonds to the tops of mine and liked them even better that way!

  133. Hi! I’m wondering if I can leave out the banana since my hubby is allergic? I wasnt sure if it would change the consistency or texture and make them too soft. I really want to try these soon, I look forward to your reply!

  134. Title of recipe is a bit misleading. Between the cup of flour and teaspoon of baking soda,  the texture of the end product is much more like a cake vs a “bar”.  A bar evokes the idea of a chewy oatmeal Cliff-style snack bar , or in the very least a blondie style flat treat, which this recipe does not produce.  Additionally, when this amount of mixture is placed in an 8×8 pan, the finished product rose to a 1”  height.  Sorry, Erin. This may be what you intended but it is not what I was hoping for and the taste was mediocre so I was disappointed on this one. 

    • Hi Lisa, I’m sorry to hear the recipe wasn’t what you were expecting. I know it’s disappointing to try something new and not enjoy it, so I truly wish you would have loved this!

  135. This was super easy to make and delicious! I love the lightly sweet approach. I added help hearts and some extra banana slides on top before baking. I’ve been eating it warm with berries! It’s like a berry cobbler!

  136. I loved the idea but in execution, not a breakfast bar recipe. I’m not sure what it was. A) too much flour and baking powder. The bars puffed up like a loaf and were doughy in the middle, and I did it exactly per recipe. B) way too sweet. Oats, any kind of fruit, a little honey… should be enough. I made the applesauce homemade and without any sugar added and the loaf still ended up tasting like a sugar loaf – and can’t even taste the peanut butter.
    For anyone really reading and assuming this review doesn’t get demoted just because it’s negative – please do look at reviews first before wasting your money on ingredients with bad recipes. Look at the first 20 posted reviews. None of them are about actually “making” the recipe. They are all phrased as “what a great idea!” “Looks like a great thing to do!” Unfortunately I didn’t read deeper until after I made this – and then saw all the comments that were so similar to my experience. Great recipe sites take input and adjust recipes or at least give you options to adjust to tweak. Sorry Erin, but these bars are just bad.

    • Susan, I am sorry you didn’t enjoy these—they are meant to be more like a cross between a very hearty banana bread and a baked oatmeal. We enjoy the recipe very much as it is written, as have many other reviewers. Regardless, everyone has different tastes, and I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish you would have loved these!

  137. What a wonderful recipe! I didn’t have bananas on hand so I made it instead with cranberries in the mix and almonds on top & it still came out great.  I also used hazelnut butter instead of peanut butter. The texture came out perfect & they’re just the right amount of sweet.I can’t wait to try it again with bananas how it’s meant to be!  

  138. These were even better than I had hoped they would be! I added a teaspoon more of more cinnamon and honey to these because I like sweet, and oh boy, I can’t keep my hands off of them! They are great, and exactly as described in your recipe video. Fluffy and soft and very filling. My Dad really loves sharing them with my son and since they’re chewy and soft they’re easy on his teeth, or lack there of. Next time I’m making them with blueberries which are Dad’s favorite, and I can’t wait until strawberries come back in season to try the other variation!

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