These soft banana oat breakfast bars are naturally sweetened and made with simple, wholesome ingredients. They’re perfect for busy mornings, lunchboxes, or an afternoon coffee.
Made with gluten-free oats, ripe bananas and a touch of cinnamon, they bake into a soft, lightly chewy bar that holds together beautifully once cooled. A reliable way to use up overripe bananas without any fuss.
Gluten-free, lactose-free and wonderfully easy to make.
Why This Recipe Works
- Ripe bananas add natural sweetness and moisture.
- Pressing the mixture firmly into a lined tin helps the bars hold their shape.
- They slice cleanly once completely cooled.
- Perfect for making ahead and keeping on hand.
Ingredient Notes
- Bananas: The riper the better. Very soft bananas give the best sweetness and texture.
- Oats: Use gluten-free oats.
- Cinnamon: Adjust to taste — more gives a warmer flavour.
- Optional Add-ins: 30g chopped dried apricots add a lovely fruity contrast.
How To Serve
- Great slightly warm or at room temperature.
- Lovely with coffee or tea.
- Keeps well for a few days in an airtight container.
Storage
- Store in an airtight container at room temperature for up to 3 days.
- Can be refrigerated for longer freshness.
- Freezes well — slice first for easy portions.
Banana Oat Breakfast Bars
Soft, chewy banana oat bars made with gluten-free oats, coconut and raisins.
Ingredients
Method
- Preheat oven to 180°C.
- Line a 20 × 20 cm square tin with baking paper.
- Mash the bananas until mostly smooth.
- Stir in honey, oil and vanilla.
- Add oats, coconut, raisins, cinnamon, baking powder and salt.
- Mix thoroughly.
- Press firmly into the tin.
- Bake 20–25 minutes until lightly golden.
- Cool completely before slicing.
Notes
- Press firmly so the bars hold together.
- These bars are soft and slightly chewy.
- These are lovely as written, but adding 30g chopped dried apricots gives a deeper fruity sweetness and works beautifully with the cinnamon.
- Chill before slicing for firmer bars.