The easiest healthy Peanut Butter Oatmeal Chocolate Chip Bars! Made with rolled oats, bananas, peanut butter, chocolate chips, and lightly sweetened with maple syrup. These peanut butter oatmeal bars make the perfect make ahead healthy recipe for breakfast, snack, dessert, or meal prep that everyone will love. Vegan, gluten free, and dairy free.
Bring on the snacks! With everyone spending more time at home these days, and you guys loving my oatmeal chocolate chip muffins, I figured let’s do a fun spin on them. Enter the peanut butter oatmeal chocolate chip bars.
I tweaked my muffin recipe slightly and made the addition of peanut butter and decided to make them into bar form. Because who doesn’t like the chocolate and peanut butter combo in snack form?! When I shared a sneak peak on Instagram, you guys got pretty excited so here we are!
And chances are you probably have everything you need to make them at home already. Made from things like bananas, rolled oats, peanut butter, and chocolate chips, and slightly sweetened with just a tablespoon of maple syrup. No flour or refined sugar needed!
They make an easy throw together snack or dessert when you are craving something sweet, but still want to keep it healthy. The macronutrient ratio is great and they have a good balance of carbs, healthy fats, fiber, and 7 grams of protein in each one!
I’ve been loving them as a snack or dessert, but they could really be an on-the-go breakfast too. Nothing wrong with a little chocolate for breakfast! If you really want to do it up, warm one up and top it with some ice cream! Michael did it he other night and the combo is epic!
Peanut Butter Oatmeal Chocolate Chip Bars
Healthy oatmeal chocolate chip bars only require 9 ingredient (plus some salt) and in one bowl. They are super easy to make, sweetened with just a bit of maple syrup and bananas, and make a delicious gluten free and vegan breakfast, snack, or healthy dessert.
Here is what you need:
- spotted or brown bananas
- peanut butter – look for a drippy and all natural variety
- rolled oats
- chocolate chips – I used dairy free dark chocolate chips
- almond milk
- maple syrup
- vanilla extract
- cinnamon
- baking powder
- salt
First mash your bananas in a large mixing bowl. For these peanut butter oatmeal bars, we are looking for brown or spotted bananas. They are easy to mash and the more ripe they are, the sweeter they are.
Next add your peanut butter and mix well to combine with the mashed bananas. Then add the oats, chocolate chips, almond milk, maple syrup, vanilla extract, cinnamon, baking powder, and a pinch of salt. Mix well to combine.
Add the mixture to a lightly greased 8×8 baking dish. Bake for 25 minutes at 350 degrees until golden brown on top and a toothpick comes clean. Let them cool for 5 minutes and enjoy!
Can you use another nut butter?
If you can’t have peanut butter, any kind of nut butter with work! I would suggest almond, cashew, or even pecan.
For nut free, sunbutter or tahini will work.
Can you use quick oats?
Rolled oats and quick cooking oats can be used interchangeably. Rolled oats will provide more of a chewy texture while quick oats are more chopped up, but both will work.
You cannot use steel cut oats in this recipe though. Steel cut oats are a lot coarser (they aren’t as processed as rolled) and also take longer to cook and need more liquid to soften – the results will not be the same.
Gluten free oatmeal bars
Oats are naturally gluten free, but they can be one of the most cross contaminated products. To ensure this recipe is gluten free, look for certified gluten free oats.
How to store oatmeal chocolate chip bars
To store – first, let the bars cool completely. Add to an airtight sealable glass container or silicon bag. I found you can store them on your counter top (if it’s not too hot) or in the fridge, but for best results, store in the fridge. They will last up to 5 days in the fridge.
To freeze – let cool completely and place on a large plate or baking sheet. Place in the freezer and let freeze for 2 hours until harden. This will help ensure they freeze individually and won’t stick together. Transfer to a large bag (we love these reusable silicone bags) and freeze for up to 3 months. You can defrost by placing in the refrigerator and then warming in the microwave if desired.
Additions to Peanut Butter Oatmeal Chocolate Chip Bars
These peanut butter oatmeal chocolate chip bars are great as is, but you can definitely change it up to keep it interesting. Here are a few suggestions:
- more peanut butter! – these have a slight peanut butter flavor, but you love it, feel free to add more
- chopped nuts – walnuts, peanuts, or pecans would be great
- fresh or dried fruit – strawberries, raspberries, blueberries, or cranberries would all be great – kind of like a PB&J!
- shredded coconut – chocolate, peanut butter, and coconut are always a good idea
- protein powder – for a little extra protein boost, you can add a scoop or two of your favorite protein powder. I would suggest adding a little more almond milk as well to make sure they aren’t too dry.
- cacao powder – to make them extra chocolatey, stir in some cacao powder to the batter
More Healthy Oatmeal Recipes
Oatmeal Chocolate Chip Muffins
Chocolate Peanut Butter Overnight Oats
Apple Cinnamon Slow Cooker Steel Cut Oats
Gingerbread Baked Oatmeal Bars
Peanut Butter & Jelly Stuffed Oatmeal Cups
Peanut Butter Oatmeal Chocolate Chip Bars
ingredients
- 2 small-medium spotted or brown bananas, mashed (200 grams/about 3/4-1 cup)
- 1/2 cup peanut butter (128 grams)
- 2 cups rolled oats (about 180 grams)
- 1/2 cup dark chocolate chips (I used dairy free)
- 1 tablespoon maple syrup
- 1 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk
- salt, to taste
instructions
- Preheat oven to 350 degress Fahrenheit and grease a 8x8 baking dish.
- Add bananas to a large bowl and mash with a fork until no lumps remain. Stir in peanut butter and mix to combine. Add in remaining ingredients and mix until incorporated. Batter should be somewhat wet (see photos above).
- Pour into the greased baking dish, spreading out evenly. Bake for 25 minutes until golden brown on the top. Let cool for 5 minutes and enjoy!
notes
nutrition
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Karlly says
very easy and delicious!
Kelly says
Glad you enjoyed and thanks for trying them!
Katelyn says
So easy and delicious to make! I used almond butter and they turned out great. These were the perfect morning fuel and also would be a great dessert 🙂
Kelly says
Love to hear it, Katelyn! Thanks for trying them!
Ann says
Can these be made ahead of time and frozen? Any problems with defrosting?
Kelly says
Hey Ann! Yes, you can make them and freeze them. Let them cool completely and then either freeze them whole or you can slice them individually and freeze them. They can freeze for up to 3 months and then just let them defrost in the fridge. I hope that helps!
Daniela says
Perfect texture, just enough sweetness, real ingredients, absolutely delicious! Thank you!
Kelly says
So glad you enjoyed them, Daniela!