These healthier peanut butter banana oatmeal bars taste like a peanut butter chocolate chip oatmeal cookie and are easy to make with just 8 ingredients.

Close up of an oatmeal banana cookie bar with chocolate chips in it.
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Recipe Intro
What You’ll Need
How to Make (with Photos)
Frequently Asked Questions
How to Store
Recipe Highlights
Peanut Butter Banana Oatmeal Bars
What to Make Next

Recipe Intro

These peanut butter banana oatmeal bars are the perfect healthy treat for the whole family.

Made with just 8 ingredients and minimal effort, these bars are perfect for when you want something sweet that’s quick and easy to prepare.

The recipe is gluten-free, vegan, low in added sugar, refined sugar-free and made with wholesome ingredients like rolled oats, peanut butter, banana and maple syrup.

A stack of 3 peanut butter banana oatmeal bars with chocolate chips in them. More bars can be seen in the background and foreground.

They have a delicious crisp exterior and soft, gooey inside, they’re naturally sweetened with banana and maple syrup and they taste like a peanut butter oatmeal chocolate chip cookie! What’s not to love?

Gather up your ingredients, give them a try and don’t forget to let me know what you think!

What You’ll Need

Peanut butter banana oatmeal chocolate chip cookie bar ingredients all gathered up and labelled with text overlay.
  • Banana: You’ll need a medium-sized ripe, lightly spotted banana. You can substitute applesauce or pumpkin puree but the bars will be less sweet.
  • Peanut Butter: Use natural peanut butter. You can substitute almond butter to make them peanut free or sunflower seed butter to make them nut-free.
  • Maple Syrup: Use pure maple syrup or substitute agave syrup.
  • Vanilla: Artificial or pure vanilla extract is fine.
  • Oats: Use old-fashioned oats (rolled oats).
  • Oat Flour: You can use store-bought oat flour or homemade oat flour. If you’re making your own oat flour, just make sure it’s finely blended.
  • Baking Soda: Watch you use baking soda, not baking powder.
  • Cinnamon: Technically optional but always a nice addition!
  • Chocolate Chips: You can use any dairy-free chocolate chips or dark chocolate chips such as Enjoy Life or Camino. Chopped dark chocolate would also work.

How to Make (with Photos)

Step 1: Prepare to Bake

Prepare to bake by preheating the oven to 350 F and either spraying an 8×8-inch pan with cooking spray or lining it with parchment paper.

I’d suggest parchment so the bars are easy to lift out of the pan and slice.

Step 2: Mix Wet Ingredients

In a large bowl, mash the banana into a paste with a fork then add the peanut butter, maple syrup and vanilla. Mix until completely smooth.

Peanut butter, mashed banana and maple syrup mixed in a glass mixing bowl.

Step 3: Add Dry Ingredients

Add the oats, oat flour, baking soda, salt and cinnamon and mix to combine, then stir in the chocolate chips.

Thick peanut butter oatmeal chocolate chip cookie dough in a glass mixing bowl with a spoon.

Step 4: Bake the Bars

Spread the mixture into the prepared baking pan, spreading evenly with a spatula, wooden spoon or even your fingers. Sprinkle extra chocolate chips on top – optional but recommended!

Don’t completely smooth the top out, just make sure it’s evenly spread around the pan. Leaving some texture on the surface will help them crisp up on top.

Overhead view into a pan of oatmeal chocolate chip cookie bars.

Bake your bars at 350 F for 17-18 minutes or until a toothpick inserted into the middle comes out clean.

You don’t necessarily have to check with a toothpick. The bars should be fairly firm and crisp on top and golden brown around the edges when they’re done.

Overhead view into a pan of baked oatmeal chocolate chip cookie bars.

Step 5: Cool and Slice

Once they come out of the oven, let them cool for at least 30 minutes in the pan before slicing. This helps ensure the bars will hold together well.

Don’t skip cooling or they may be too gooey and fall apart. I’d suggest at least 30 minutes of cooling if not letting them cool completely.

Overhead view of a batch of oatmeal chocolate chip cookie bars cut into 16 squares on a piece of parchment paper.

Frequently Asked Questions

Do I have to use peanut butter?

No. You can make these with almond butter, cashew butter, tahini or sunflower seed butter.

Use tahini or sunflower seed butter if you need them to be nut-free.

Are these bars gluten-free?

This recipe is gluten-free as written as long as you use gluten-free certified oats and oat flour.

Are these bars vegan?

These bars are vegan (egg-free and dairy-free) as long as you use dairy-free chocolate chips or dark chocolate.

Do they taste like banana?

They definitely have a slight banana flavour to them. The most pronounced flavour is peanut butter, followed by banana.

If you don’t like banana, this may not be the recipe for you. You might like these no-bake oatmeal bars, chocolate oat bars, no-bake oatmeal raisin bars or peanut butter bars instead.

What’s the texture like?

The top and edges of the bars are crispy and the inside is soft, gooey and so delicious. The perfect combo!

A stack of 4 peanut butter banana oatmeal bars with chocolate chips in them.

How to Store

  • Let them cool completely before storing.
  • Fridge: Store the bars in an airtight container in the fridge for up to 1 week.
  • Freezer: Wrap the bars tightly and freeze in the pan or slice and transfer to a freezer bag or airtight container and store for up to 3 months.
A number of peanut butter banana oatmeal chocolate chip cookie bars on a piece of parchment paper.

Recipe Highlights

  • Vegan and gluten-free.
  • Low in added sugar.
  • No eggs or dairy needed.
  • Easy to make in 1 bowl.
  • Just 8 ingredients.
  • Great for lunchboxes (can be nut-free).
  • Perfect snack or healthier dessert.
  • Crispy on the outside, soft and gooey on the inside.

Did you try this recipe?
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I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.

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A number of peanut butter banana oatmeal chocolate chip cookie bars on a piece of parchment paper.

Peanut Butter Banana Oatmeal Bars

★★★★★ 5 from 1 reviews
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 16 mins
  • Total Time: 26 minutes
  • Yield: 16 bars 1x
  • Category: Dessert
  • Cuisine: American
  • Diet: Vegan
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Description

Made with 8 simple ingredients, in one bowl – you will love these delicious and wholesome peanut butter chocolate chip oatmeal bars!

Ingredients

Scale
  • 1 small ripe banana, mashed (about ⅓ cup or 80 g)
  • 1 cup natural creamy peanut butter (250 g)
  • ¼ cup maple syrup (60 mL)
  • 1 tsp vanilla extract
  • 1 cup old-fashioned oats (120 g)
  • ½ cup oat flour (55 g)
  • 1 tsp baking soda
  • 1 tsp ground cinnamon, optional
  • ¼ salt
  • ⅓ cup chocolate chips (59 g) + extra for sprinkling on top

Instructions

  1. Preheat the oven to 350˚F (177˚C) and coat an 8×8 inch baking pan with non-stick cooking spray.
  2. Mix Wet Ingredients: In a large bowl, mash the banana into a smooth paste using a fork or immersion blender. Add the peanut butter, maple syrup, and vanilla extract. Mix until well combined.
  3. Add Dry Ingredients: Mix in the old-fashioned oats, oat flour, baking soda, cinnamon, and salt and mix to combine into a thick dough.
  4. Stir in the chocolate chips.
  5. Bake Bars: Transfer dough to the prepared 8×8 inch pan and use a spatula, wooden spoon or your fingers to press it an even layer. You don’t want them completely smooth on top, just be sure to spread the mixture evenly in the pan. Sprinkle a few extra chocolate chips on top if desired. Bake at 350˚F (177˚F) for 17-18 minutes or until a toothpick comes out clean.
  6. Cool, then Slice: Let cool for at least 30 minutes before slicing and serving. This helps ensure the bars stay together. I recommend letting them cool completely.

Notes

Store leftovers in the fridge for up to 1 week or in the freezer for up to 3 months.

Nutrition

  • Serving Size: 1
  • Calories: 174
  • Sugar: 8 g
  • Sodium: 221 mg
  • Fat: 10 g
  • Carbohydrates: 17 g
  • Fiber: 2 g
  • Protein: 5 g

Did you make this recipe?

Tag @runningonrealfood on Instagram and don’t forget to leave your review below.

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