Addictive Recipes from a Self-Taught Baker

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

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.


  • 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


  1. Preheat oven to 350F degrees. Spray 8x8 square (or 9x9 inch) baking pan with cooking spray or line with parchment paper. Set aside.
  2. 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.
  3. Pour the mixture into the pan and bake for 20 minutes. Allow to cool and cut into bars.

Sally's 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.

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© 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


  1. These bars are heavenly! I only used the chocolate chips since I don’t have peanut butter ones, but these were awesome all the same. I just had two, and the melty chocolate chips just oozing out of the bar… I’m speechless. 😀

  2. I didn’t realize until I was ready to make these that I only had quick oats on hand… but they turned out great anyway! We baked them a bit longer, because they seemed a bit too soft/mushy, but I’m assuming that was due to the oats. Still, very delicious, and I will be making them again! Thank you 🙂

  3. Does anyone know how much longer to bake them if I double use and 9×13?

  4. These were the first flourless treat I’ve ever baked and I am so happy that I did. Great way to use up my ripe bananas! Love the flavor combination, thanks for the tasty recipe!

  5. Great recipe! I’m starting to drool just looking at those pictures. Just wondering- do you think it’ll be okay if I substitute applesauce for the banana? Everyone in my family but me hates bananas. Thanks!

  6. I made these tonight after searching for a quick breakfast recipe. THEY ARE AMAZING! Thank you so much for sharing! I did the ‘flax egg’ (a first for me!) and added some chia seeds. They were delicious–I will most definitely be making these again! 🙂

  7. Hi Sally!
    I have made these bars a few times. They are absolutely delicious and so easy to make! I love the fact that they do not contain flour. This last time, I added a few tablespoons of unrefined cocoa powder and only added the chocolate chips on top. They are a little less sweet, but still divine. Great recipe!!! Thanks for sharing it with us. 🙂

  8. would it be okay to use almond butter instead?

  9. Hey Sally, I’ve made these bars a few times and I really love them. My problem is that because I can’t get to grips with cooking in cups, they sometimes come out too dry or too soggy ect. I was wondering if you could put the grams in this recipe? That would be amazing. Thank you 🙂

  10. Sally – I’ve just discovered your blog, and I’ve tried 2 of your recipes this week: pumpkin chocolate bread and these bars. Both of these have been -major- hits with my family. I am not a good cook and I rarely have 1, let alone 2 consecutive successes when trying new recipes! So thank you very much for sharing your talent and beautiful blog, and helping an inept cook like me look like a domestic goddess to my family!

  11. 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!

  12. 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!

    • 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.

  13. 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.

  14. 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? 🙂

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

  15. 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!

  16. 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! 

  17. 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?

  18. 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

    • Hi June!
      Peanut butter chips are basically chocolate chips but made out of peanut butter instead of chocolate!

  19. 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)??

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

  21. Can you provide the nutritional information, they sound amazing!

  22. Do you think these could be made in muffin tins as well? Same ingredients and measurements, but poured into muffin tins?

  23. I made these with a “flax egg” and substituted in pure Almond Butter amd Raisins and dried Cranberries instead of the chocolate chips and  PB chips, turned out great especially for my friend who don’t eat egg or chocolate! Thanks for the tips in your recipes – very helpful! By the way the link in paragraph one you referred to your first “Peanut Butter Banana Oatmeal bars” isn’t working. Only thing wasn’t unclear to me in the recipe was when taking it out of the oven if to let it cool in the pan  for a while or immediately turn it out onto the wire rack. 

  24. These are delicious, I make these almost every other week, another amazing recipe from Sally! Instead of making them into bars, I drop them on to a cookie sheet to make these delicious to-go balls — the perfect mid-workday snack. Thanks, Sally!

  25. Hello!

    Would a 9×13 pan work for this recipe? Would I need to double the ingredients? Or just increase the bake time, if so, for how long? I would love to try this recipe, but would want to use a 9×13. Thanks!

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