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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

  • 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


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


  • 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


  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.


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


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