In an effort to make something with my overripe bananas that wasn’t banana bread, I made this recipe! It uses 2 bananas which is perfect because I always feel like I have just 1 or 2 lingering bananas on the counter waiting to be used. These oatmeal breakfast bars come together easily and are so satisfying. Perfect for busy mornings or when you need a quick bite in the afternoon to hold you over until dinner.
Reasons Why You Will Love My Oatmeal Breakfast Bars
Gluten free breakfast (be sure to look for gluten free oats) Dairy free Vegetarian An easy make-ahead breakfast Better tasting than a packaged breakfast bar!
Oatmeal: I tested this recipe using quick cook oatmeal and I love the texture of it. Using the old fashioned rolled oats will give the bars a chewier texture. You can pulse old fashioned oats a few times in a food processor or blender to break them down a bit if you don’t have any quick oats. Bananas: 2 medium over ripe/spotty bananas are perfect for this recipe. About 1 cup mashed is what you’ll need. Coconut sugar: either coconut sugar or organic cane sugar may be used here. Honey: you can also use maple syrup, agave nectar or date nectar. Creamy peanut butter: you’ll need some peanut butter for the bar and the chocolate topping layer, too! Almond flour: almond meal also works well as an option. You can use them interchangeably in this this recipe. Flaxseed: good source of fiber and omega-3’s. Chocolate: I love using dark chocolate for this recipe. Feel free to use your favorite!
