Peanut Butter Banana Oatmeal Bars (with Blueberries)
These wholesome Peanut Butter Banana Oatmeal Bars are the perfect grab-and-go snack that both kids and adults will love! Packed with naturally sweet banana, juicy blueberries, and creamy peanut butter, these soft and chewy bars come together with incredible ease.
This no-fuss recipe is perfect for busy mornings, after-school snacks, or a quick energy boost any time of day. The combination of ripe bananas, peanut butter, and oats creates a satisfyingly chewy texture that feels like a treat while still being nutritious enough for even the littlest eaters.
I love making a batch of these in my 8×8 pan, cutting them into squares, and popping them in the freezer. They’re always ready to grab for my grandkids when they come over – they absolutely devour them! And not too sweet!
What are Peanut Butter Banana Oatmeal Bars?
These delicious snack bars are soft, chewy baked oatmeal squares featuring mashed banana, creamy peanut butter, and burst-in-your-mouth blueberries. Unlike traditional granola bars, these have a tender, cake-like texture that’s perfectly satisfying without being heavy. They’re naturally sweetened with fruit, making them a wholesome choice for babies, toddlers, and adults alike.
Why you’ll love this recipe
- These bars freeze beautifully, so you always have a healthy snack on hand.
- Ripe bananas, fresh blueberries, and maple syrup provide all the natural sweetness you need to make them feel like a treat.
- They’re totally kid-approved! The soft and chewy texture also makes them ideal for babies learning to self-feed.
Ingredients needed
- Ripe bananas: The riper the banana, the sweeter and more moist your bars will be.
- Creamy peanut butter: Provides creamy richness and helps bind the bars together.
- Large egg: Adds more moisture and also provides structure so that the bars hold their shape.
- Milk: Adds flavor and moisture for the perfect chewy texture. You can use reduced fat milk or plant-based milk instead, if you prefer.
- Vanilla extract: Enhances all the flavors beautifully.
- Maple syrup (optional): Adds a touch of natural sweetness, if desired. Feel free to use honey instead.
- Rolled oats: Finely chopped in a food processor. They provide heartiness and texture.
- Fresh blueberries: These add bursts of juicy sweetness in every bite.
- Baking powder: Helps the bars rise slightly for a softer texture.
- Ground cinnamon (optional): Adds warm, cozy flavor that pairs perfectly with banana and blueberries.
- Chia seeds or ground flaxseed (optional): Boosts fiber and nutrition.
How do you make these oatmeal bars
Prep the pan and oats:
- Preheat your oven to 350°F and position a rack in the center.
- Line an 8×8-inch baking pan with parchment paper, leaving extra overhang on two sides to easily lift the bars out later. For a neat fit, snip small slits in each corner of the parchment, then press it into the pan – it will lay perfectly flat against the sides.
- Place the rolled oats in a food processor or blender. Pulse several times until they’re finely chopped. You are aiming for a coarse, sandy texture similar to oat flour. Leave some small pieces for texture; you don’t want a fine powder.
PRO TIP: If you don’t have parchment paper, lightly grease the pan with cooking spray or butter. The parchment method makes removal and slicing much easier!
Mix the wet ingredients:
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they’re mostly smooth with just a few small lumps.
- Add the peanut butter, egg, milk, vanilla extract, and maple syrup (if using). Whisk everything together until the mixture is completely smooth and uniform.
PRO TIP: Peanut butter that’s at room temperature blends easily with the other ingredients.
Combine the dry and wet ingredients:
- Add the chopped oats, baking powder, cinnamon, and chia or flaxseed (if using) to the bowl. Stir with a spatula until all the ingredients are evenly incorporated and no dry spots remain.
- Let the batter rest for about 5 minutes. This important step allows the oats to absorb moisture, which helps the bars hold together beautifully after baking.
PRO TIP: Don’t skip the resting time. It makes a noticeable difference in the texture and structure of the finished bars.
Add the blueberries:
- Gently fold the fresh blueberries into the batter using a spatula. Be careful not to crush them; you want whole berries scattered throughout for those juicy bursts of flavor.
Bake:
- Transfer the mixture to your prepared baking pan. Use a spatula to spread it evenly into all the corners and smooth the top.
- If you like, sprinkle a few extra blueberries on top for a pretty finish.
- Bake for 26-30 minutes. The bars are ready when the center is set and the edges are lightly golden. A toothpick inserted near the center should come out mostly clean without wet batter clinging to it.
PRO TIP: Every oven is different, so start checking at 26 minutes. The bars will continue to set as they cool, so don’t overbake or they’ll become dry.
Cool and slice:
- Allow the bars to cool in the pan for at least 15-20 minutes. For the cleanest slices, let them cool completely before lifting out and cutting.
- Using the parchment overhang, carefully lift the entire slab out of the pan. Place it on a cutting board and slice into 16 squares.
PRO TIP: These bars have a soft, baked-oatmeal texture rather than a crunchy granola-bar consistency. This makes them especially perfect for babies and young children!
Serving
Serve these wholesome oatmeal bars as a quick breakfast on busy mornings, or as an after-school snack for hungry kids. They’re also perfect for baby-led weaning since the soft texture is ideal for little hands learning to self-feed!
These bars are great alongside a glass of milk, a cup of tea, or crumbled over yogurt for an extra-special breakfast. Perfect for playdates, road trips, or simply keeping in the freezer for when grandkids visit!
For an extra bit of decadence, enjoy them alongside a scoop of vanilla ice cream!
Sandy’s tips and substitutions:
- Choose the ripest bananas: Look for bananas that are heavily speckled with brown spots. The sweeter the bananas, the less added sweetener you’ll need.
- Use creamy peanut butter: Natural peanut butter works great, but make sure to stir it well before measuring. Any nut or seed butter can be substituted.
- Make ahead: You can prep the dry ingredients ahead of time. Store the bars in an airtight container in the fridge for up to 5 days.
- Freezer-friendly: These bars freeze beautifully for up to 3 months. Place them in a single layer in a freezer-safe container or bag, separating layers with parchment paper.
- Storage: Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
- Process the oats: Processing the oats helps the bars hold together better while still giving them that satisfying chewy texture.
Variations:
- Dairy-free oatmeal bars: Use your favorite plant-based milk (oat milk, almond milk, or coconut milk) and the recipe is completely dairy-free.
- Chocolate chip: Fold in ½ cup of mini chocolate chips (milk chocolate or white chocolate) along with the blueberries for a more indulgent treat.
- Apple cinnamon oatmeal bars: Swap the blueberries for finely chopped apple pieces and add an extra ½ teaspoon of cinnamon.
- Nut-free: Use sunflower seed butter and skip the nuts for an allergy-safe snack.
- Add crunch: Sprinkle toasted pumpkin seeds, sunflower seeds, shredded coconut, or chopped nuts on top before baking.
For more snack ideas, try my Watermelon Feta Bites, Apple Fritter Bites, or Baked Cheesy Zucchini Bites.
More oatmeal-inspired recipes you may want to try:
- Peanut Butter and Oatmeal Cookies
- Blueberry Coconut Baked Oatmeal
- Chocolate Raspberry Oatmeal Muffins
- Apple Butter Oatmeal Bars Recipe
Get the Recipe:
Peanut Butter Banana Oatmeal Bars (with Blueberries)
Ingredients
- ¾ cup mashed ripe banana, about 2 small bananas
- ⅓ cup + 1 Tbsp creamy peanut butter
- 1 large egg
- 2 Tbsp milk
- 1 tsp vanilla extract
- 2 tsp maple syrup, optional
- 1¾ cups rolled oats, finely chopped in a food processor
- ¾ tsp baking powder
- 1 tsp ground cinnamon, optional
- 1 Tbsp chia seeds or ground flaxseed, optional
- ⅔ cup fresh blueberries
Equipment
Instructions
- Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- Pulse the rolled oats in a food processor several times until finely chopped but still with some texture.
- In a large bowl, mash the bananas thoroughly with a fork until mostly smooth. Add the peanut butter, egg, milk, vanilla, and maple syrup if using, and whisk until completely smooth and combined.
- Stir in the chopped oats, baking powder, cinnamon, and chia seeds if using, mixing until everything is evenly incorporated. Let the batter sit for 5 minutes to allow the oats to absorb moisture.
- Gently fold in the blueberries, taking care not to crush them. Transfer the mixture to the prepared pan, spreading evenly and smoothing the top.
- Bake for 26-30 minutes, until the center is set and the edges are lightly golden. A toothpick inserted near the center should come out mostly clean. Cool in the pan for 15-20 minutes before lifting out and slicing into 16 bars.
Notes
Sandy’s tips:
- Choose the ripest bananas: Look for bananas that are heavily speckled with brown spots. The sweeter the bananas, the less added sweetener you’ll need.
- Use creamy peanut butter: Natural peanut butter works great, but make sure to stir it well before measuring. Any nut or seed butter can be substituted.
- Make ahead: You can prep the dry ingredients ahead of time. Store the bars in an airtight container in the fridge for up to 5 days.
- Freezer-friendly: These bars freeze beautifully for up to 3 months. Place them in a single layer in a freezer-safe container or bag, separating layers with parchment paper.
- Storage: Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
- Process the oats: Processing the oats helps the bars hold together better while still giving them that satisfying chewy texture. TIP: I’ve tried NOT processing the oats, and they are not as good (not a good texture).
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
