Peanut Butter Banana Chocolate Chip Oatmeal Bars.

If you’ve been following Sally’s Baking Addiction since the beginning, you may remember my peanut butter banana oatmeal bars.  They are, without a doubt, my FAVORITE healthy snack recipe ever.  I played around with the recipe a bit and added some chocolate.

Peanut Butter Banana Chocolate Chip Oatmeal Bars

Because everything is better with chocolate, no? 😉

Peanut Butter Banana Chocolate Chip Oatmeal Bars

It is the super ripe bananas that make these bars so incredibly soft.   Super ripe bananas are super-brown and super-sweet. The natural sweetness of the ripe bananas also lessens the brown sugar needed in these bars, which is always a good thing in my book.

The more ripe your bananas are, the better these bars will taste. And the softer they will be, too.

The peanut butter packs a HUGE flavor punch and the oats give these bars a nice chewy texture.  The chocolate chips and peanut butter chips bring it all together. And these bars are so easy to make.  When it comes to healthy recipes, simple  and quick are the most important to me.

Peanut Butter Banana Chocolate Chip Oatmeal Bars

I loathe long bake times, complicated recipes, and slaving away in the kitchen.

There’s none of that in these bars.  Just mix everything up in 1 bowl and 20 minutes later you’ll be snacking away.

Peanut Butter Banana Chocolate Chip Oatmeal Bars

Print Recipe

Makes 12-16 bars, depending how large you cut them. Bars stay fresh for up to one week in a covered container at room temperature or in the refrigerator. *Vegan option:* see note below. *Gluten Free option:* see note below.

Ingredients:

  • 2 and 1/2 cups (200g) old-fashioned rolled oats (not instant or quick oats)
  • 1/4 cup (50g) dark brown sugar, loosely packed (or light brown sugar)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (120ml) almond milk (regular or soy milk would be fine)
  • 1 teaspoon vanilla extract
  • 1 large egg (or 1 "flax" egg - see note below for vegan option)
  • 2 large very ripe bananas, mashed
  • 1/3 cup (85g) creamy peanut butter
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1/2 cup (90g) peanut butter chips

Directions:

Preheat oven to 350F degrees. Spray 8x8 square (or 9x9 inch) baking pan with cooking spray or line with parchment paper. Set aside.

Mix together oats, brown sugar, baking powder, salt, and cinnamon. Add in the milk, vanilla, and egg. Mix together until evenly combined. Add mashed bananas, peanut butter, chocolate chips, and peanut butter chips. Stir well.

Pour the mixture into the pan and bake for 20 minutes. Allow to cool and cut into bars.

 

Notes:

These bars can easily be made vegan by using vegan chocolate chips + vegan putter butter chips and using a “flax egg” instead of a regular egg. Flax egg = mix 1 tbsp ground flax with 3 tbsp warm water and let it sit for 10 minutes while it “gels” up. Use the "flax gel" as a replacement for the egg. Make sure your oats are certified gluten free to ensure these bars will be gluten free.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Want to see more of my healthy recipes?

 

Pumpkin Chocolate Chip Oatmeal Bars

Pumpkin Chocolate Chip OatmealBars-8

 

Skinny Peanut Butter Swirl Brownies

 

Skinny Strawberry Banana Milkshakes

Skinny Strawberry Banana Milkshake

 

Caramel Apple Peanut Butter Oatmeal Bars

 

Skinny Frozen Peanut Butter Pie

Skinny Frozen Peanut Butter Pie

   

86 Responses to “Peanut Butter Banana Chocolate Chip Oatmeal Bars.”

  1. #
    41
    Christineposted November 13, 2014 at 2:32 pm

    These are so delicious, thanks for sharing. My daughter likes them & consider them healthy with the ingredients in this recipe. I just recently discovered your blog!

    Reply

  2. #
    42
    Joseyposted January 29, 2015 at 11:27 am

    Hi! I’m so excited to cook these today, but I was wondering if I could use honey in place of brown sugar? Or maybe half honey, half brown sugar. Also, can I use previously frozen and thawed bananas? I know in your healthy banana bread recipe, you said that wouldn’t be a good idea.
    Thank you!

    Reply

    • Sallyreplied on January 30th, 2015 at 8:26 am

      I would do half honey and half brown sugar. I’m unsure about the frozen bananas here– sorry! Let me know if you try it.

      Reply

  3. #
    43
    SBakesposted March 3, 2015 at 11:56 am

    I honestly didn’t have high expectations for these peanut butter oatmeal banana bars, but I was looking for a healthier way to use up some ripe bananas and decided to give them a try. Boy, was I pleasantly surprised! These are delicious!! My only regret is not doubling the recipe. I can’t guarantee there will be any for the kids when they get home from school! Maybe I’ll just hide the evidence and pretend like I never made them. ssshhh! I’ll definitely bd making these again and again. FYI: I omitted the PB chips because I didn’t have any, and they weren’t missed at all.

    Reply

  4. #
    44
    Jamposted July 9, 2015 at 1:02 pm

    Hi Sally!! I’m a beginner baker and your blog has helped me to love baking and to actually bake good stuff! Haha. I especially love your chewy fudgy brownies btw. They’re just heaven!!! I just have a question though, what would happen if i use instant oats in this recipe? 🙂

    Reply

    • Sallyreplied on July 9th, 2015 at 1:18 pm

      Hi Jam! Instant or quick oats, which are powdery and thin, will dry these bars out. Best to use thicker cut oats.

      Reply

  5. #
    45
    Aliceposted July 30, 2015 at 10:33 am

    These are the best oatmeal bars ever! I, for one, am always searching the comments for substitutions so here are mine: (1) I omitted the sugar and added some liquid stevia instead (to taste), (2) replaced half of the peanut butter with coconut butter (not oil), (3) used just 25 grams of 86 % chocolate, which was plenty of chocolate flavor for me. They worked great with the flax egg. Thank you so much for the recipe, Sally!

    Reply

  6. #
    46
    Michelleposted September 14, 2015 at 11:02 am

    Hi Sally! I was just wondering about your thoughts on using all natural peanut butter in this recipe, which would maybe require a slight increase in sugar? Love following your blog by the way! 

    Reply

    • Sallyreplied on September 14th, 2015 at 5:24 pm

      Michelle, natural style PB should be just fine in these oatmeal bars. I’d increase the sugar to 1/3 cup!

      Reply

  7. #
    47
    Merciaposted October 20, 2015 at 10:39 pm

    I was wondering about how many calories are in these bars. Planning on taking them to work for our healthy snack days but need to be able to let the ladies know about the calorie count. Can you help me out?

    Reply

  8. #
    48
    June Kochposted April 8, 2016 at 4:55 pm

    Please could you tell me what are “Peanut Butter Chips” maybe I would know them under a different name,I am from Cornwall in Southern UK , this recipe really sounds Yummy !!!  June X

    Reply

  9. #
    49
    Katieposted April 12, 2016 at 10:26 am

    If I am making this and freezing it should I mix, bake, and freeze or should I just mix it all, pour into my pan, and then freeze (thawing before baking when I take out to use)??

    Reply

    • Sallyreplied on April 12th, 2016 at 8:13 pm

      Bake then freeze. Best results that way.

      Reply

  10. #
    50
    Emilyposted June 21, 2016 at 8:15 pm

    Do you think these would work with pumpkin substituted for some or all of the banana?

    Reply

    • Sallyreplied on June 22nd, 2016 at 6:14 am

      I can’t see why not.

      Reply

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