These baked vegan banana oatmeal bars are made with wholesome ingredients and come together in about 30 minutes—perfect for breakfast, snacks, or a light dessert.
About the Recipe
These simple baked oat bars work well any time of day. They have a tender, chewy texture and a naturally sweet banana flavor. The recipe uses basic pantry staples and requires minimal prep.
If you prefer a less indulgent treat, leave off the chocolate topping. Add it if you want a more dessert-like bar.
- Quick and easy: A few minutes to mix and about 30 minutes to bake.
- Allergy-friendly: Gluten-free, dairy-free, and egg-free.
- Portion-friendly: Bars are modest in calories—an easy snack or breakfast portion.
Ingredients
Only a handful of ingredients are needed. Substitutions are possible—see notes for alternatives.
- Oats: Rolled, quick, or large-flake oats all work.
- Ground flaxseed: Helps bind the bars and adds nutrition; acts as an egg replacement.
- Coconut: Fine or medium unsweetened shredded (desiccated) coconut adds texture; can be omitted or swapped for hemp seeds.
- Plant-based milk: Almond, oat, cashew, or another plant milk—use one you like the taste of.
- Banana: Ripe or slightly overripe bananas give the best flavor and sweetness.
- Dates: Chopped Medjool dates are optional but contribute caramel-like bites; other mix-ins such as chocolate chunks, walnuts, or raisins also work.
See the recipe card below for exact measurements and full instructions.
How to Make Banana Oatmeal Bars
Step 1. Mix the dry ingredients. Combine oats, ground flax, shredded coconut, salt, and cinnamon in a large bowl and stir until evenly distributed.
Step 2. Add the wet ingredients. Mash the bananas until mostly smooth, then add the mashed banana, plant milk, vanilla, and chopped dates to the oat mixture. Stir until you have a thick batter. Taste and add 1–2 tablespoons of maple syrup if you prefer a sweeter result.
Step 3. Bake the bars. Press the batter into a parchment-lined or lightly greased 7–8 inch square baking pan. Bake at 350°F (175°C) for 30 minutes, until set and lightly golden.
Step 4. Add chocolate (optional). If using a chocolate topping, melt dairy-free chocolate chips in a double boiler or microwave in short bursts, stirring between intervals. Spread the melted chocolate over the cooled bars and let it set.
FAQs
Yes. Store bars in a freezer-safe container or bag for up to three months. Thaw in the refrigerator or reheat briefly in the microwave.
More Baked Oatmeal
- Apple Baked Steel Cut Oatmeal
- Vegan Baked Oatmeal Cups
- Apple Cinnamon Baked Oatmeal
- Baked Blueberry Oatmeal Cups
Vegan Banana Oatmeal Bars
Pin Recipe
Rate Recipe
Print Recipe
Ingredients
- 2.5 cups rolled oats, 275 g
- 2 tbsp ground flax, 14 g
- 1/2 tsp salt
- 1/3 cup unsweetened coconut flakes, 30 g
- 1 tsp cinnamon
- 2 medium ripe bananas, mashed, 220 g
- 1 cup almond milk or other plant-based milk of choice, 240 mL
- 1 tsp vanilla
- 5 medjool dates, finely chopped, 68 g without pits, optional, see notes
- 1-2 tbsp maple syrup, optional, see notes
- 1/2 cup dairy-free chocolate chips for topping, optional
Instructions
-
Preheat the oven to 350°F (175°C). Line a 7–8 inch square baking pan with parchment paper or lightly grease it.
-
In a large bowl, mix the oats, ground flax, salt, coconut, and cinnamon until combined.
-
Stir in the mashed bananas, plant milk, vanilla, and chopped dates to form a thick batter. If desired, add 1–2 tablespoons maple syrup to increase sweetness.
-
Transfer the mixture to the prepared pan and press evenly. Bake for 30 minutes.
-
If using chocolate, melt the chips in a double boiler or microwave in 15-second intervals, stirring often. Spread melted chocolate over the cooled bars.
-
Allow the bars to cool, then slice into 16 squares or 8 larger bars.
Notes
Medjool dates add a caramel note, but you can swap in raisins, chocolate chips, nuts, or other mix-ins. Coconut can be omitted or replaced with hemp seeds.
Cut into 8 larger bars or 16 smaller squares depending on portion size. Store in a sealed container in the refrigerator for up to one week, or freeze for up to three months.
Nutrition
Like this recipe? Rate and comment below!
Originally published on March 8, 2017.