Banana Oat Bars

December 3, 2010

The creator of the recipe calls these guys “yummy oat bars,” but as you can see, I made them into bite sized muffin-thingys instead. They sort of taste like a chewy bowl of oatmeal in a portable package. Highly customizable, nutritious and convenient, they’re the perfect on-the-go breakfast or snack. I also happen to think they’re pretty “yummy.”

These are the basic ingredients. There aren’t too many of them and I like that.

The directions couldn’t be simpler: combine ingredients.¬†That’s it.

You can press the mixture into a square pan and cut it into bars after they are baked. I eliminated the cutting step by baking them in a mini muffin tin (mine fit a dozen). I cooked them until they were slightly golden brown around the edges. It took right around 30 minutes and they popped right out of my nonstick pan. I prefer the mini muffin shape for the convenience.

The outside is a little crunchy and the inside is moist and chewy.

I’ve made these a few times now and I’ll continue to test different ingredient combinations. This is a super healthy recipe and a great way to use up some of those brown bananas that you don’t know what to do with:

Yummy Banana Oat Bars

Adapted from Dr.

  • 2 cups quick-cooking rolled oats (not instant)
  • 1/2 cup shredded coconut (unsweetened)
  • 1/2 cup dried fruit (raisins, chopped dates, cranberries)
  • 1/4 cup chopped nuts (walnuts, pecans, almonds)
  • 2 large ripe bananas, mashed
  • 1/4 cup unsweetened applesauce or pumpkin puree
  • 1 tablespoon brown sugar (optional)
  • 1 tsp cinnamon (also optional)


Preheat oven to 350 degrees. Thoroughly mix all ingredients in a large bowl. Press into a 9-by-9-inch baking pan or a mini muffin pan and bake for 30 minutes. Cool on a wire rack. Cut into squares or bars when cooled.

Notes: This is hardly¬†sweet at all without sugar, but I prefer not to add it. I think a touch of honey would work to sweeten it up a bit…maybe I’ll try that next time. I substituted pumpkin because I didn’t have any applesauce and it worked well (you can’t really detect a pumpkin flavor at all). You can leave out the applesauce/pumpkin if you want a crunchier bar (the original recipes lists it as “optional”). I used pecans and a mixture of raisins and dried cranberries for this batch, but you can throw in just about anything.

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