Name: Easy Banana Peanut Butter Oatmeal Bars
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 2 ripe bananas, mashed (about 1 cup); 1/2 cup creamy peanut butter (natural peanut butter works great); 1/4 cup honey or maple syrup (adjust to taste); 1 teaspoon vanilla extract; 2 cups old-fashioned rolled oats (gluten-free if needed); 1/4 cup ground flaxseed (optional); 1/4 cup chopped nuts (almonds, walnuts, or pecans); 1/4 cup mini chocolate chips or dried fruit (optional); A pinch of salt

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These banana peanut butter oatmeal bars are the kind of snack I love keeping on hand. They’re no-bake, packed with wholesome ingredients, and deliver just the right balance of sweetness, chewiness, and crunch. Ripe bananas and natural peanut butter come together to create a nourishing base, while oats, flaxseed, and optional add-ins turn them into satisfying bars perfect for breakfast, dessert, or on-the-go snacking.

Why You’ll Love This Recipe

I love how incredibly simple and quick these bars are to make—no oven required. They’re naturally sweetened with bananas and honey or maple syrup, making them a healthier option. The recipe is easy to customize with whatever nuts, dried fruits, or chocolate I have on hand. Plus, they store beautifully, so I can enjoy them all week long or stash them in the freezer for later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 ripe bananas, mashed (about 1 cup)
1/2 cup creamy peanut butter (natural peanut butter works great)
1/4 cup honey or maple syrup (I adjust based on sweetness preference)
1 teaspoon vanilla extract
2 cups old-fashioned rolled oats (I use gluten-free oats when needed)
1/4 cup ground flaxseed (optional, for added nutrition)
1/4 cup chopped nuts (almonds, walnuts, or pecans)
1/4 cup mini chocolate chips or dried fruit (optional)
A pinch of salt

Directions

I start by mashing the ripe bananas in a large mixing bowl until smooth.
Then, I stir in the peanut butter, honey (or maple syrup), and vanilla extract until well blended.
I add the oats, flaxseed (if using), and salt to the wet mixture and mix everything until it’s fully combined.
If I’m using nuts, chocolate chips, or dried fruit, I fold them in at this point.
I line an 8×8-inch baking dish with parchment paper, then press the mixture firmly into the pan using a spatula or my hands.
I chill the mixture in the refrigerator for at least 2 hours, so it sets and becomes easy to cut.
Once firm, I lift the parchment out of the dish, transfer it to a cutting board, and slice into bars.
The bars are ready to enjoy immediately or store for later.

Servings and timing

This recipe makes about 12 bars, depending on how large I cut them.
Prep time: 10 minutes
Chill time: 2 hours
Total time: approximately 2 hours 10 minutes

Variations

I switch up the nut butter and use almond or cashew butter for a different twist.
Instead of chocolate chips, I sometimes add coconut flakes or chopped dates for a naturally sweet bite.
For a crunchier texture, I toast the oats and nuts before mixing them in.
Adding a touch of cinnamon or nutmeg gives the bars a warm, spiced flavor.
For a protein boost, I mix in a scoop of my favorite protein powder.

storage/reheating

I store these bars in an airtight container in the refrigerator for up to 1 week.
For longer storage, I wrap individual bars in plastic wrap and freeze them for up to 3 months.
I grab one straight from the fridge, but if I want it softer, I let it sit at room temperature for a few minutes.

FAQs

How ripe should the bananas be?

I like using bananas that have lots of brown spots—they’re softer and sweeter, which adds natural sweetness and moisture to the bars.

Can I make these bars nut-free?

Absolutely. I substitute the peanut butter with sunflower seed butter and skip the chopped nuts or replace them with seeds like pumpkin or sunflower.

Are these bars gluten-free?

Yes, as long as I use certified gluten-free oats, the bars are completely gluten-free.

Can I bake these bars instead of chilling them?

This recipe is designed as no-bake, but if I want a firmer texture, I bake them at 350°F (175°C) for about 15 minutes. It gives a slightly toasted flavor.

Do I have to use flaxseed?

Not at all. The flaxseed is optional, but I like it for the extra nutrition. I can leave it out or replace it with chia seeds if I prefer.

Conclusion

These easy banana peanut butter oatmeal bars are my go-to for a quick, nutritious, and satisfying snack. Whether I’m looking for a grab-and-go breakfast, a post-workout bite, or a healthy dessert, these bars always hit the spot. They’re endlessly adaptable, freezer-friendly, and a joy to make.