Banana Oatmeal Chocolate Chip Breakfast Bars

Banana Oatmeal Chocolate Chip Breakfast Bars sweetened with ripe bananas and maple syrup for a healthy portable breakfast, snack, or dessert. 

It’s been raining here nonstop, remnants from Tropical Storm Brett. 

I haven’t needed to water my outdoor plants in a few days, which has been nice. 

But then again, I also haven’t been able to take my daily neighborhood walk, either. 

So I’m going to blame Brett for my lack of energy this week, and the fact that I fell asleep in my recliner while working, not once, but twice. 

But hey, it’s also good weather for snuggling up with a book, binge-watching a show, or….baking. 

Which would you choose? 

I think you know that I’d bake these Banana Oatmeal Chocolate Chip Breakfast Bars every single time. 

These Banana Oatmeal Chocolate Chip Breakfast Bars are naturally sweetened with ripe bananas and maple syrup for a healthy portable breakfast, snack, or dessert. 

Grab some bananas and let’s turn them into bars! 

What You Need to Make Banana Oatmeal Chocolate Chip Breakfast Bars

Here’s what you need:

• Bob’s Red Mill Gluten-Free Organic Old-Fashioned Rolled Oats
• ground flaxseed
• bananas
• pure maple syrup
• neutral nut or seed butter 
• dark chocolate chips 
• chopped walnuts

That’s it!

How to Make Banana Oatmeal Chocolate Chip Breakfast Bars

First, preheat the oven to 350°F and line an 8-inch pan with parchment paper, or grease well with coconut oil.

A pan of similar size will work here, too. 

Add the ground flaxseed to a large mixing bowl with the filtered water and whisk to combine and create your flax egg.

Add the rest of the wet ingredients: mashed banana, maple syrup, and nut butter and stir well to combine.

Sift in the oats and mix everything again until the oats all well-coated. 

Fold in the dark chocolate chips and optional chopped nuts.

I love using chopped walnuts, but any nuts will work!

Smooth the batter into the pan in an even layer and sprinkle the top with chocolate chips, if desired.

Bob’s Red Mill Gluten-Free Organic Old-Fashioned Rolled Oats

The main ingredient in these bars is Bob’s Red Mill Gluten-Free Organic Old-Fashioned Rolled Oats

If you’ve been around here a while, you know that this is my absolute favorite oatmeal to have in the pantry. 

My favorite part about these oats, aside from their delicious flavor, is that I can trust them to be high quality, organic, and gluten-free. 

They add the best texture and bite to make these bars hearty, fiber-rich, and packed with plant-based protein. 

I use it for making, classic oatmeal, overnight oats, and it’s also perfect to bake with, like in these banana bars. 

Notes on Meal Prep

Transfer the pan to the oven and bake the bars for 30-35 minutes, or until the top is light browned on the sides. 

Allow the pan to cool completely before slicing the pan into small bars. 

Store leftover bars in the refrigerator for up to one week and freeze them for long term storage.

How to Serve Banana Oatmeal Chocolate Chip Breakfast Bars

Enjoy these Banana Oatmeal Chocolate Chip Breakfast Bars as a perfect healthy breakfast, snack, or dessert.

Make a pan on Sunday and enjoy banana oatmeal bars all week long.

They’re hearty enough to store well and are perfect to slice up and take on the go.

They keep in the refrigerator for a week and can be frozen for long term storage.

Try eating them chilled from the fridge or reheat in the microwave for a soul-warming meal.

Enjoy!

More Vegan Breakfast Bars 

• PB&J Baked Breakfast Bars

• Fig Newton Breakfast Bars

• Blueberry Maple Baked Breakfast Bars

• Pumpkin Chocolate Chip Breakfast Bars

• Nut-Free SunButter Granola Bars

I Want to Hear From You

If you make this Banana Oatmeal Chocolate Chip Breakfast Bars recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by Bob’s Red Mill, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!