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Home » Recipes » Breakfast » Banana Oatmeal Energy Bars

May 8, 2020(updated January 20, 2023)

Banana Oatmeal Energy Bars

3.95 from 290 votes
By Dani Spies
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Banana oatmeal energy bars are made with just 5-ingredients and make a delicious, quick and easy breakfast. They’re also great pre- or post-workout and lovely with a cup of coffee in the afternoon.

The Clean & Delicious family loves bananas and oatmeal! My most popular recipes include this dynamic duo. For example, my banana bake oatmeal, 3-ingredient banana oatmeal cookies, banana oatmeal pancakes, and banana oatmeal muffin cups are all community favorites.

This makes sense since bananas and oatmeal are such a tasty combination. Add peanut butter to the mix and suddenly things got even tastier!

How To Make 5-Ingredient Energy Bars

This recipe is super easy to make! It’s free of refined flours and sugars and is 100% plant-based (no eggs, no dairy!).

Here’s all you need to do:

  1. Mash the bananas with the back of a fork in a large bowl.
  2. Add in oats, peanut butter, walnuts, and chocolate chips. I also like to add cinnamon and vanilla for extra flavor (if you have it on hand).
  3. Mix until everything is combined and you have a nice thick batter.
  4. Transfer to a greased quarter sheet pan and bake at 350 for 25 minutes.
  5. Cool completely, slice, and enjoy!

Are Banana Oatmeal Energy Bars Healthy?

Banana oatmeal energy bars are made up of simple, wholesome ingredients and have a great balance of carbohydrates, proteins, and fats.

The combination of oatmeal, banana, and peanut butter is super satisfying and keeps you satiated for hours.

These bars make a great breakfast or workout snack and are great for long car rides. I especially love packing them for an afternoon hike or bike ride with my family.

More Clean & Delicious Energy Bars + Bites:

  • No-Bake Peanut Butter Oatmeal Bars
  • Matcha Protein Bites
  • Chocolate Hemp Brownie Bites
  • Carrot Cake Energy Balls
banana oatmeal bars stacked
Print Recipe
3.95 from 290 votes

5-Ingredient Banana Oatmeal Energy Bars

Banana oatmeal energy bars are made with just 5-ingredients and are a delicious breakfast when you need something quick and easy!
Course: bars + brownies, BREAKFAST, dairy free, DIET, gluten free, oatmeal, vegan
Cuisine: American
Author: Dani Spies
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 16
Calories: 233kcal

Ingredients

  • 3 large ripe bananas, 14-16 ounces
  • 2 cups rolled oats, gluten free
  • 1 cup creamy peanut butter, all natural
  • 1 cup chopped walnuts
  • 1/2 cup chocolate chip*
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon

Instructions

  • Pre-heat oven to 350 F and grease a quarter sheet pan with cooking spray or coconut oil.
    prepared baking sheet
  • Place bananas in a large bowl and mash with the back of a fork until they are broken down.
    mashed bananas in a bowl
  • Add oats, peanut butter, chopped walnuts, chocolate chips, vanilla and cinnamon.
    ingredients in bowl
  • Stir everything together until all of the ingredients are well combined and you have a nice thick batter.
    thick batter
  • Transfer the batter onto the prepared baking sheet and pat done until it's pushed into the corners, along the sides and even on top.
    batter spread on baking sheet
  • Bake for 25-30 minutes or until they are fragrant, lightly browned on top and set through.
  • Cool completely. Slice into 16 bars by making one vertical slice and seven horizontal. Enjoy!
    sliced energy bars

Notes

*To keep this recipe 100% vegan, be sure to purchase vegan chocolate chips.
Stack the bars in an airtight container, with parchment paper in between so they don’t stick.  They will last up to one week in the fridge and several months in the freezer.

Nutrition

Serving: 1bar | Calories: 233kcal | Carbohydrates: 21g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 79mg | Potassium: 265mg | Fiber: 3g | Sugar: 8g | Vitamin A: 29IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

Bars + Brownies, Breakfast, Dairy Free, Dessert, Diet, Gluten Free, Oatmeal, Recipes, Vegan, Vegetarian, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Yum! I love this recipe.

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    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

    Recipe Rating




    Comments

  1. Kuan says

    May 10, 2020 at 10:03 am

    Can use almond butter instead of peanut butter?

    Reply
    • Tami says

      May 14, 2020 at 1:15 pm

      I’m going to try Almond butter and almonds next time to replace the peanut butter and walnuts – which were delicious by the way!

      Reply
      • Dani says

        May 14, 2020 at 2:29 pm

        That sounds great! Enjoy it.

        Reply
  2. Teri lin Keplinger says

    May 10, 2020 at 2:28 pm

    Can I make muffins instead of sheet pan

    Reply
    • Dani says

      May 14, 2020 at 2:30 pm

      I bet that would work just fine. Not sure how many muffins it would make though?

      Reply
  3. Lisa says

    May 13, 2020 at 1:25 pm

    Hi!

    What size baking sheet are you using?

    Reply
    • Dani says

      May 13, 2020 at 9:22 pm

      It is a quarter sheet pan -> 9 in × 13 in (230 mm × 330 mm).

      Reply
  4. Lisa says

    May 15, 2020 at 7:35 pm

    Thank you! Making this weekend! Loved the 3 ingredient banana cookies and the peanut butter cranberry bars!

    Reply
  5. ChrisyG says

    May 17, 2020 at 3:33 pm

    I made these bars this morning and they were fantastic! I got 16 bars out of the batch. My 17 and 20 year old boys had 5 each! I had 3 and my wife had 1. 2 bars left and they’re well hidden for my breakfast tomorrow .

    I used slivered almonds instead of walnuts. I added craisans and next time will add pumpkin and sunflower seeds. I also added a couple heaping tablespoons of milled flaxseed. I baked them for the full 30 minutes to get them at the texture I liked.

    This will become a weekend staple in our house. Thanks Dani. Another great, healthy recipe!!

    Reply
  6. Carmen says

    May 19, 2020 at 2:37 pm

    So good! I made these a few days ago and are already gone!

    Reply
  7. Sama says

    May 24, 2020 at 1:41 pm

    5 stars
    Loved these bars! so Yummy ^_^

    Reply
    • Dani says

      June 3, 2020 at 5:45 pm

      Thanks so much Sama!! Glad you liked them.

      Reply
  8. Adele says

    May 29, 2020 at 12:02 am

    What can I use instead of peanut butter or any nut butter as allergic to it?

    Reply
    • Dani says

      June 3, 2020 at 5:45 pm

      You can use sunflower seed butter 🙂

      Reply
  9. Carolyn says

    May 31, 2020 at 3:47 pm

    Think it would be ok to defrost frozen bananas to use for this recipe?

    Reply
    • Dani says

      June 3, 2020 at 5:45 pm

      That should be fine!

      Reply
      • Gill says

        June 7, 2020 at 8:20 am

        5 stars
        Yes, it’s perfect for frozen bananas. I build up a supply of over ripe bananas In the freezer. I add a few more oats if the bananas are more fluid once defrosted.

        Reply
  10. Michel says

    June 1, 2020 at 11:28 pm

    5 stars
    I am obsessed with your 3 ingredient oatmeal banana cookies so when I saw this I was excited to try it. I made these tonight and my fiancé and I love them!!! They are SOO good!! Thank you so much for sharing.

    Reply
    • Dani says

      June 3, 2020 at 5:45 pm

      It’s my pleasure! So glad you enjoyed them.

      Reply
  11. Gill says

    June 7, 2020 at 8:17 am

    5 stars
    Thank you for sharing you recipes. I have made this twice now. It’s a perfect lockdown treat that keeps me away from munching crisps when working from home. I have cut them into smaller bite sized pieces to spread the joy during the day! I have also added some chopped dried apricots as they are nice and chewy.

    Best wishes

    Reply
  12. Ashley says

    June 7, 2020 at 10:21 pm

    These are yummy and very filling! Thanks for this healthy treat recipe, Dani! I love watching your videos! I even got my mom hooked on tuning in! Thanks again!

    Reply
  13. Marge Teilhaber says

    June 19, 2020 at 9:19 pm

    5 stars
    Made this last night on my new quarter sheet pan. I followed the recipe except (1) I toasted 1.5C large walnuts (250 oven for 30M) and then chopped them. I meant to carefully measure the chopped nuts but forgot so I’m guessing that the 1.5C unchopped came to 1.25C chopped. Second tweak was I added splashes of soy milk because the batter was like cement. I used the equivalent of maybe 1/4C. Any nut milk would have loosened the batter. I used organic crunchy PB, no salt, roasted peanuts being the only ingredient. THEY’RE FABULOUS. Maybe even a tad too sweet, so next time (1) I’ll use at least 1/2C nut milk, (2) stick with whatever 1.5C of nuts equals when chopped (sunflower & pumpkin seeds, almond slivers, slices or toasted chopped hazelnuts would be great too), (3) double the cinnamon and vanilla, and (4) 1/4C chocolate chips and 1/4C cacao nibs to tamp down the sweetness and add crunch and nutrition. Dani, you are GOOD!!! Thank you!

    Reply
  14. Aleena says

    June 30, 2020 at 2:33 pm

    I’m allergic to all nuts so, I’m going to use sunflower seed butter instead of peanut butter. But instead of walnuts what do you recommend using?

    Reply
    • Dani says

      February 16, 2021 at 6:10 am

      Any nut would work!

      Reply
  15. Aleena says

    June 30, 2020 at 4:48 pm

    Hi Dani!

    I just found about you and ‘Clean & Delicious’ through this recipe, which has opened my eyes to a whole world of clean, healthy and most especially delicious eating.

    Therefore I’m kind of a beginner when it comes to this lifestyle. This recipe looks so oooo tasty, and it would be a shame to not try it out due to my nut allergy. I saw from your previous comments to replace peanut butter with sunflower seed butter. But what would you recommend to replace the walnuts? Thank you 🙂

    Reply
    • Dani says

      February 16, 2021 at 6:11 am

      Maybe try subbing in some seeds (sunflower or pumpkin!) or you can try some shredded coconut.

      Reply
  16. Rgh says

    October 12, 2020 at 8:23 pm

    5 stars
    Oh, these are so delicious!!!

    Reply
  17. Maria O’Connell says

    November 7, 2020 at 4:13 am

    5 stars
    Made these yesterday and they are super yummy!! My little girls age 5 and 3 loved them aswell. Will definitely make them minus the chocolate so my eldest can bring them in her lunchbox for school. Then make an extra batch with chocolate home treats! Love this receipe and the Oat muffin cups, always have these in the fridge!

    Reply
  18. Mac says

    January 15, 2021 at 8:12 pm

    Hi I made these following the recipe to the letter. They turned out perfect!
    I have a question. Are they supposed to be soft / chew or crunchy?
    Thanks

    Reply
  19. Joanna says

    January 28, 2021 at 8:16 pm

    5 stars
    Just wanted to add myself to the list of huge fans of this recipe! I’ve been making these regularly since May and LOVE them. I make minor tweaks – my son is allergic to tree nuts so I always use seeds instead (usually a mix of raw/shelled pumpkin + flax seeds). I don’t have a big sweet tooth so I use just-ripe bananas and very dark chocolate (72-85%; I chop up a bar into small pieces). I use a regular 9×13 pan lined with parchment since I don’t have a quarter sheet pan and it works fine. I can’t say enough about these bars. I look forward to having one each day with my mid-morning coffee. Thank you for sharing it! LOVE!

    Reply
  20. Robyn Edwards says

    January 31, 2021 at 8:28 am

    4 stars
    These are super! They are not too “banana-y”, a bit soft and a great snack size portion. The hint of cinnamon is bang-on. I added about 1/4 cup each of ground flax and pepitas, reducing the amount of walnuts slightly. I used half smooth and half crunchy PB. Advice – use room temperature peanut butter and perhaps mix it into the bananas first before adding the other ingredients. Half of my PB was from the fridge, so it was a bit hard to blend evenly and I was afraid I’d have pockets of PB in the bars. Not the worst problem to have tho! I am bringing these to snack on after a cross country ski with friends today.

    Reply
  21. Erin says

    February 7, 2021 at 7:54 pm

    5 stars
    Thank you for this amazing recipe Dani! These are sooooooo delicious. My hubby and i made the exact recipe the first time, but have since experimented. I feel like a mad food scientist. Hahaha! We just recently tried dried blueberries, chopped almonds and pecans. Yummy! These are perfect for breakfast on the go, or a snack when we’re craving something sweet. I love that we can grab these and not feel guilty about eating them. We also LOVE the overnight oats as well. We love you and All your recipes!

    Reply
  22. Sonya says

    May 8, 2021 at 3:58 pm

    5 stars
    I just made these bars for the first time and love them! I made them as per recipe with the exception of adding cocoa powder and dried goji berries. They are really easy and taste great. Love that they are a very filling and satisfying snack or even breakfast, without being too sweet. The bananas are just the right amount of sweetness. Thanks for a great recipe.

    Reply
  23. Jill Hughes says

    July 16, 2022 at 12:10 pm

    5 stars
    Love these! They are quick, easy and last a long time. You can use a little variety to change it up.

    Reply
  24. Jackie says

    July 18, 2022 at 2:00 pm

    5 stars
    Absolutely delicious!

    Reply
    • Dani Spies says

      July 19, 2022 at 2:49 pm

      Yay! So glad you liked this one!

      Reply
  25. Judi C., says

    August 6, 2022 at 12:02 am

    4 stars
    I didn’t use vanilla or cinnamon, but added a little coconut and some dried cherries. Also used mini chocolate chips. These babies are fully loaded. They are in the oven now and smelling awesome! Thanks, Dani.

    Reply

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Hi, I’m Dani.

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