Peanut Butter Banana Chocolate Oatmeal Bars

Out of all the recipes published on my website, I make these peanut butter banana oatmeal bars most often. A one bowl recipe, these healthy snack bars are naturally gluten free, adaptable to many different ingredients, soft-baked, incredibly flavorful, and very easy to make. When filled with chocolate chips, you can count them as dessert too!

peanut butter banana oatmeal bars

Truly one of my favorite homemade snacks, these peanut butter banana oatmeal bars have made their rounds in my kitchen for nearly 10 years. Sometimes I change the recipe based on the ingredients I have and they still manage to turn out wonderfully! Satisfying your sweet tooth and unbelievably easy to make, these healthy oatmeal bars should definitely be on your to-bake list. I can’t get enough.

These Peanut Butter Banana Oatmeal Bars Are:

  • super easy and quick
  • mega flavorful and wholesome
  • gluten free
  • vegan if using dairy-free chocolate
  • filled with healthful ingredients*
  • soft-baked and moist
  • adaptable to what you have on hand
  • freezer-friendly

*Ok ok I know chocolate chips aren’t necessarily healthy but they’re good for the soul! And, of course, they’re totally optional so feel free to leave them out.

peanut butter banana chocolate chip oatmeal bars

Ingredients in Peanut Butter Banana Oatmeal Bars

Over the years I’ve tested a lot of ingredient substitutions for these oatmeal bars. Read about the ingredients and any substitutions below:

  • Bananas: You need 2 large ripe bananas, which is around 1 cup mashed. Want to turn these into pumpkin peanut butter bars? Swap canned pumpkin puree for the mashed banana.
  • Peanut Butter: I used to make these peanut butter oatmeal bars with 1/3 cup of peanut butter, but recently switched it to 1/2 cup for more flavor. You can use any nut butter you want, natural, homemade, or processed.
  • Coconut Sugar or Brown Sugar: I love making these with unrefined coconut sugar. You can use brown sugar instead, but I don’t recommend liquid sweetener.
  • Applesauce: I used to make these with an egg, but found that unsweetened applesauce works like a charm instead of the egg. You can, of course, use an egg or even a “flax egg” substitute. See my recipe notes below.
  • Almond Milk or Regular Milk: I usually make these with unsweetened vanilla almond milk, but any milk works.
  • Vanilla Extract & Cinnamon: Both add flavor.
  • Oats: Whole oats or quick oats work here. I recommend whole oats for a little more texture. Use certified gluten free oats if necessary.
  • Baking Powder: Baking powder adds lift.
  • Salt: Salt balances the other flavors.
  • Chocolate Chips: If you want to make these bars vegan, you can skip the chocolate or use dairy-free chocolate chips instead. You can also skip the chocolate chips or replace with peanut butter chips, chopped nuts, or raisins.


ingredients in peanut butter banana oatmeal bars

Easy Way to Mash Bananas

This trick for mashing bananas is a total game changer whenever I make banana muffins, breakfast cookies, and banana bread. Just use your mixer! Peel and break your spotty bananas into chunks, place in your mixer, and beat until mashed. Beat the rest of the wet ingredients right into this bowl. So easy.

mashed bananas in mixing bowl

peanut butter banana oatmeal bars batter

Mixing Bowl to Oven in 10 Minutes

After you mash the bananas, beat in the rest of the ingredients. This is a 1 bowl recipe! If you don’t have a mixer, you can mash the bananas with a fork, then just stir in the rest of the ingredients. Line a 9×9 inch baking pan with parchment paper, then spread the batter into the lined pan. Give it a taste– the batter itself is SO DARN GOOD.

The bars take about 25-30 minutes to bake. Remove them from the oven, then let them cool completely. I usually cool them on the counter for 30 minutes, then place the whole pan in the refrigerator for 1-2 hours. Without refrigeration, the bars don’t cut as neatly.

peanut butter banana oatmeal bars

What’s the Texture Like?

So what’s the texture of these peanut butter banana oatmeal bars like? Following the recipe, bake time, and cooling instructions below, the bars are somewhere between baked oatmeal and a soft granola bar. They’re very moist, but maintain their bar shape when you’re holding/biting into one. I recommend storing them in the refrigerator.

peanut butter banana chocolate chip oatmeal bars

See more of my egg free baking recipes and gluten free recipes.

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peanut butter banana chocolate chip oatmeal bars

Peanut Butter Banana Chocolate Chip Oatmeal Bars

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours (includes cooling)
  • Yield: 16 bars
  • Category: Bars
  • Method: Baking
  • Cuisine: American


These quick and easy peanut butter banana oatmeal bars are adaptable in many different ways. See my blog post above and recipe notes below. They’re a more solid form of my delicious baked oatmeal.


  • 2 large ripe bananas (about 1 cup mashed)
  • 1/2 cup (125g) creamy or crunchy peanut butter*
  • 1/4 cup (50g) coconut sugar or brown sugar
  • 1/4 cup (45g) unsweetened applesauce*
  • 1/2 cup (120ml) almond milk (or any nondairy or dairy milk)
  • 2 and 1/2 cups (200g) old-fashioned whole oats or quick oats (not instant)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 cup (180g) semi-sweet chocolate chips*


  1. Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
  2. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the remaining ingredients in the order listed. Batter will be a little thick, but still pourable.
  3. Pour/spoon the mixture evenly into the prepared pan and bake for 25-28 minutes or until the center is set (it will still look relatively soft!).
  4. Remove from the oven and cool in the pan at room temperature for 30-60 minutes. After that, place the pan in the refrigerator for 1 hour until chilled. The bars are difficult to cut if they haven’t been chilled.
  5. Remove bars from the pan using the overhang on the sides then cut into bars. Sometimes I drizzle melted peanut butter over each, but that’s optional. (Note: the parchment paper is always a little moist from soaking up some moisture from the bars.)
  6. Cover leftover bars tightly and store in the refrigerator for up to 10 days.


  1. Freezing Instructions: Freeze squares in single layers between sheets of parchment paper in a freezer-friendly container for up to 3 months. Thaw overnight in the refrigerator.
  2. Peanut Butter: You can use any nut butter (peanut, almond, cashew) you want– natural, homemade, or processed.
  3. Applesauce: I used to make these bars with 1 egg instead of the applesauce, but love their flavor with applesauce a bit better. You can, of course, use an egg instead or even use a flax egg substitute. 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 applesauce/egg.
  4. Oats: Use certified gluten free oats to ensure the bars are gluten free.
  5. Chocolate Chips: You can skip the chocolate chips or replace with peanut butter chips, chopped nuts, or raisins. Or use a combination of any of those add-ins.
  6. Vegan: Use dairy-free chocolate chips and nondairy milk to ensure the bars are vegan.
  7. Gluten Free: Make sure your oats are certified gluten free to ensure these bars are gluten free.

Keywords: oatmeal bars, peanut butter bars


Comments are closed.

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

    1. Yep that would be fine!

  2. 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 🙂

    1. Updated!

      1. Thank you so much! You are officially the loveliest blogger!

  3. 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!

    1. Thanks Ana. Let me know anything else you try!

  4. 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!

  5. 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!

    1. 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.

      1. Julie Slim says:

        I used previously frozen ripe bananas for the recipe, and it worked out great. I would say to thaw them in the fridge for a few hour or until just thawed in order to avoid extra water from thawing at room temperature.

      2. Hi Sally

        Can you please tell me what you have drizzled over top of these bars to make them look so fancy? It’s not mentioned anywhere in the recipe or the instructions.

        Thanks 🙂

      3. See #5– melted peanut butter!

  6. 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.

  7. 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? 🙂

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

  8. 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!

  9. 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! 

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

  10. 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?

  11. 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

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

  12. 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)??

    1. Bake then freeze. Best results that way.

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

    1. I can’t see why not.

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

    1. I can’t see why not. I’m unsure of the bake time though.

  15. 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. 

  16. 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!

  17. Hi- the link to your old peanut butter and banana bars recipe simply redirects to this page… If I want to make these without using the chocolate or peanut butter chips, do I need to make any adjustments? Thanks!

    1. No adjustments necessary, just leave out the chocolate and peanut butter chips. Thank you for asking!

  18. I can’t stop making these! Quick, easy, delicious…amazing!

    We live in Saudi Arabia and I have a zillion bananas growing in my backyard – I’m sneaking three or four bananas into this recipe and making it a bit too gooey but still, yum! A smooshed up banana, fresh from the hot sun, part coconut milk, and gooey oats (also good for breastfeeding Mamas, or so I tell myself while devouring a third or fourth helping!.

  19. Hi Sally! I cant seem to find peanut butter chips in my part of the world and was wondering if you could suggest a different ingredient (as I do not want to replace it with more chocolate chips). Thanks! 🙂

  20. These are perfect! I substituted 2 tbsp of maple syrup instead of sugar. I used quick cooking oats, and left them in the oven for 10 extra minutes. Honestly, they don’t even need a sweetener.
    Delicious – thanks!!!

  21. I haven’t made these in a long time and forgot how yummy they are! I always double the recipe and bake in a 13×9 pan for about 30 minutes. I never have peanut butter chips on hand, so I just skip those and throw in a few extra chocolate chips instead. Easy, delicious and a great way to use up those super ripe bananas.

  22. Hi Sally, I love all your recipes, specially your cakes. First time thought of trying out these bars for my husband who has heart problems and I was very skeptical as to how they would taste, but he totally loved them .. so much that I have been asked to make a double batch next time and also try out all the possible healthy snacks from your site. I only have one question, my bars didn’t get brown from the top like yours are in the picture. Any idea on what I could have done wrong ? I would love it if they looked as good as they taste. Thanks in advance.

    1. Hi Seema, I’m so happy the he enjoyed them! If the bars are the right taste and texture then you didn’t do anything wrong! It’s possible I just left mine in the oven a little longer than you or the lighting in the picture is darker.

  23. So glad you had your website on the bottom of the recipe page. This is a favorite in our house. My husband takes them to work for breakfast. Today I had the windows open and the printed recipe blew to the floor and my dog shredded it. Whew! Found it again and printed it so I can make these tonight. Thank you!

  24. I used up small amounts of chocolate, peanut butter and butterscotch chips – delicious! Just the right amount of liquid ingredients for great texture.

  25. These are amazing, Sally! I have made them several times recently and they get devoured quickly. This is a top recipe for me!

  26. I know Sally doesn’t like to give nutritional information on her recipes. Hubby and I are trying to cut carbs. Would these be considered low carb compared to other desserts. I know bananas are high in carbs. Thanks!

    1. No, Jo Ann these would definitely not be considered low carb as the oats, the bananas, and the added sugar are all high carb foods. The majority of my own baking and cooking is low carb (predominantly paleo with carbs coming from fruits and veg (low glycemic foods), not grains and starches which are high glycemic foods) so you can explore paleo baking recipes specifically as they do not use grains.

  27. Yum!! I found these to be addictive! I love that they’re an easy, delicious gluten free snack. Thanks for another amazing recipe!

  28. Making these tomorrow, is it possible to halve the sugar?

    1. You can definitely try it!

  29. Tried this yday.. n as always ur recipe rocked the show. My family n i enjoyed it thoroughly!!!!! Thank u so much such amazing recipe.

  30. I appreciate how user friendly your website is more than I can say!
    It’s clean, easy to find recipes, and I don’t have an overwhelming number of pop ups to deal with.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally