Servings: 9 Servings
Chocolate Banana Oatmeal Breakfast Bars
Healthy breakfast bars combining oats, ripe bananas, and chocolate for a delicious treat! Whip them up whenever you have overripe bananas on hand!
Equipment
Ingredients
- 3 large ripe bananas 1 ½ cups mashed
- ½ cup creamy almond butter *
- 1 1/2 cups quick oats
- ⅓ cup cocoa powder
- 1/2 cup to 1 cup chocolate chips optional**
- ¼ tsp sea salt to taste
Optional Additions:
- 2 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 8-inch square baking pan with a piece of parchment paper.
- Mash the ripe bananas in a large bowl until creamy. Stir in the almond butter (and pure maple syrup if adding) and mix until the wet ingredients are well-combined.
- Add the quick oats, cocoa powder, sea salt (and cinnamon if adding) to the mixing bowl (the dry ingredients). Mix until a thick batter forms. Stir in the chocolate chips if you’re adding them.
- Transfer the chocolate banana oat mixture to the prepared baking dish and spread it into an even layer. If desired, sprinkle with extra chocolate chips.
- Bake on the center rack of the preheated oven for 12 to 16 minutes, or until the sides have firmed up (I bake mine for 15 minutes).
- Allow the chocolate oatmeal bars to cool to room temperature before slicing and serving.
Notes
*Use peanut butter or sunflower seed butter in place of almond butter
**If you aren’t adding chocolate chips, I recommend adding 2 to 3 tablespoons of brown sugar to make the bars sweeter. The sweetness comes from the combination of the ripe bananas and the chocolate chips so without the chocolate chips you will need sweetener of some kind.
Nutrition Facts based on using sugar-free chocolate chips
Nutrition
Serving: 1bar (of 9), Calories: 241kcal, Carbohydrates: 29g, Protein: 7g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Sodium: 10mg, Fiber: 10g, Sugar: 6g