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Peanut Butter Banana Oatmeal Bars

My nieces came over unexpectedly today. My gluten/dairy free sweet lovelies. I had just pulled a Blueberries & Cream Pie out of the oven…which, (of course) they cannot eat. It’s absolutely unacceptable for my sweet girls to come over to Auntie’s house and not get a treat. But what to make?

I remembered seeing this recipe on Pinterest ages ago and thought I remembered it being gluten free. A couple quick keystrokes and I the recipe pulled up. A speedy scan of the confirmed I had all the ingredients and was gluten free as I remembered. Bonus, it got rid of some bananas that were rapidly heading towards a ripeness only enticing to fruit flies.

Do not be tempted to sub out the sugar for applesauce (as someone started suggesting on Pinterest to do). Applesauce will make these bars turn into a mushy mess. You can however sub out the milk for almond milk (or rice milk) to make these gluten & dairy free.

These are sweet enough to pass off on unsuspecting children as dessert and nutritious enough to eat yourself for breakfast.  Top with extra peanut butter if desired. Or, if you are feeling wild and crazy, (and are a fan of chocolate hazelnut in general) give it a little dollup of Nutella. Hello delicious! It should be noted that Nutella is not a low calorie or “health” food. Shocking, I know. Enjoy!

Print Recipe for Peanut Butter Banana Oatmeal Bars

Peanut Butter Banana Oatmeal Bars
adapted from Gingerbread Bagels

1 1/2 cups quick cooking oats
1/4 cup packed light brown sugar (I rounded my measuring cup just a bit)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1 large egg, lightly beaten
2 medium mashed bananas
1/4 cup creamy peanut butter

Directions:

Preheat the oven to 350°

Mix together the quick cooking oats, light brown sugar, baking powder, kosher salt and ground cinnamon.

Add in the vanilla extract, milk and egg. Mix the ingredients together.

Add in the mashed banana and peanut butter. Combine all of the ingredients.

Pour the mixture into a lightly greased 8 by 8 inch metal baking pan. Bake for 20 minutes.

Cool Completely.  Cut into squares and enjoy!

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Comments

  1. I made these last night! They were amazing! Thanks for the recipe!

  2. Do you think Almond Butter or another nut butter could be substituted for the peanut butter?

  3. Hello BakerLady,

    I really want to make these to have around for an on-the-go breakfast. How would you suggest storing these?

    Thanks!

  4. I just made these, and they are completely delicious! I had to stop myself from eating the whole batch! Wasnt expecting them to be so soft and scrumptious! Love the change from basic oatmeal

  5. courtney says:

    does anyone have the nutrition information on these?

    • Elizabeth says:

      I calculated about 110 calories per bar if you made 12 bars from the recipe above, adding raisins…mine came out a bit mushy tho, I think I used too much mashed banana.

  6. These are not gluten free unless you specifically bought gluten free oats. Oats are frequently contaminated with wheat.

  7. These came out delicious. The recipe was great – I used almond milk and also added just a few dark chocolate chips 🙂

Trackbacks

  1. […] These Peanut Butter Banana Oat bars have been a long-time favorite in this household. They are chewy, slightly sweet, and full of banana and PB flavor- two of my favorite combos ever! I love this treat before a run, as an afternoon pick-me-up, as dessert, or breakfast! SO VERSATILE! […]

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