Baked Oatmeal Breakfast Bars
These Baked Oatmeal Breakfast Bars are SO EASY! Wholesome, chewy, and chocolatey bars perfect for busy mornings or quick snacks.
Equipment
- Mixing Bowl
- Fork or potato masher
- Measuring cups and spoons
- Spatula or spoon
- Baking pan (8x8 inch recommended)
- Parchment paper (optional)
- Oven
Ingredients
- 1 cup mashed banana
- 2 cups rolled oats
- 5 tablespoons water
- a pinch cinnamon
- a pinch salt
- 2 tablespoons honey
- 3 tablespoons canola oil
- 1 teaspoon vanilla extract
- handful chocolate chips
Instructions
Method: Baked Oatmeal Breakfast Bars
- Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper or lightly grease it with canola oil to prevent sticking.
- In your mixing bowl, use a fork or potato masher to mash the banana until smooth, with just a few small chunks remaining for texture.
- Add the canola oil, honey, vanilla extract, and water to the mashed banana. Stir well until all the wet ingredients are fully incorporated.
- In the same bowl, add the rolled oats, cinnamon, and salt. Stir everything until the oats are evenly coated and the mixture starts to thicken.
- Gently fold in the handful of chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into your prepared pan and spread it out evenly with a spatula or the back of a spoon. Press down gently to compact the mixture.
- Place the pan in the preheated oven and bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the bars to cool completely in the pan on a wire rack. Once cooled, lift the bars out using the parchment paper edges if used, and slice into squares or rectangles.
Notes
- For chewier bars, slightly reduce baking time and ensure they cool before slicing.
- If you prefer nut-free bars, simply omit any nuts or seeds; the recipe works wonderfully as is.
- Use old-fashioned rolled oats for the best texture; quick oats can make the bars too soft.