Vegan Baked Banana Oatmeal Bars
These healthy, vegan baked banana oatmeal bars are just what you want to wake up to in the morning. Made with heart-healthy oats, shredded coconut, chopped banana and dates, they’re packed with both flavour and nutrition. If you’re feeling like you need some chocolate in your life, top them with melted dairy-free chocolate chips for a special treat!
Breakfast-Sized or Snack-Sized
You can cut these bars into 8-16 pieces depending on how large you want each serving to be. If you make 16 bars out of this recipe, each bar will have 119 calories with 3.4 grams of fat, 20 grams of carbohydrates and 2.7 grams of protein. Not bad, not bad at all! Of course, if you leave out the chocolate the fat will be reduced to next to nothing.
I like to make 16 squares but if you plan to eat these for breakfast, you could cut them into 8 larger bars. The texture of these is similar to a muffin so they are quite filling either way! Oh, and they go very nicely with a cup of coffee as a mid-morning treat!
Baked Banana Oatmeal Bars
These oil-free bars have no added sugar so they aren’t super sweet however, the bits of dates and bananas add a really nice natural sweetness throughout. They’re gluten-free and vegan and really easy to make with just a few simple ingredients.
If you’re a fan of baked oat bars, I’ve posted a few others that require even fewer ingredients and taste just as good! Baked oat bars are vegan baking made super simple, pretty much fail-proof, low sugar, low fat with all the yumminess.Print
- 2.5 cups (275 g) quick or rolled oats
- 2 tbsp ground flax
- 1/2 tsp salt
- 1/3 cup (30 g) unsweetened coconut flakes
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 cup almond milk or other plant-based milk of choice
- 2 medium-sized ripe bananas (220 g), mashed
- 5 medjool dates (68 g without pits), finely chopped
- 2 packets stevia, optional, to taste
- Optional: 1/2 cup dairy-free chocolate chips for topping
- Pre-heat oven to 350 degrees.
- Add the oats, flax, coconut, salt and cinnamon to a bowl and stir to combine.
- Mix in the vanilla and almond milk.
- Fold in the chopped banana and dates. (Taste the dough and add a bit of stevia if you want them a little sweeter.)
- Line an approximately 8 inch square baking pan with parchment paper or give it a light spritz of non-stick cooking spray. Add the batter to the pan.
- Bake for 30 minutes.
- If adding the chocolate topping, melt the chocolate chips stovetop in a double boiler or in the microwave in 15-seconds increments, stirring often. Spread the melted chocolate over the bars.
- Let cool before slicing into 16 squares.
- Store in a sealed container in the fridge for up to 1-week or freezer for up to 3 months.
It’s not necessary to use additional sweetener, especially if you plan on topping these with chocolate. If you’re not using a chocolate topping, taste the batter add a few liquid stevia drops or raw stevia if you’d like to sweeten it up a bit. The bars aren’t super sweet but the bits of dates and banana do add a nice sweetness throughout.
These can be frozen and taken out as needed. Try them heated up, YUM!!
Nutrition facts below include chocolate topping.
Keywords: low-fat, healthy, plant-based, oil-free, gluten-free
- Serving Size: 1 bar
- Calories: 119
- Fat: 3.4 g
- Carbohydrates: 20 g
- Protein: 2.7 g