Delicious Banana Breakfast Bars Easiest Recipe Ever :-I make these peanut butter banana chocolate chip oatmeal bars more often than any other recipe on my website. You only need one bowl to make these healthy snack bars.
They are naturally gluten-free, can be made with a lot of different ingredients, are soft-baked, taste great, and are very simple to make. They are also one of your favorite gluten-free dessert recipes when they are full of chocolate chips.
Delicious Banana Breakfast Bars Easiest Recipe Ever
Ingredients :
- 1 cup (230g) mashed bananas (about 3 medium or 2 large ripe bananas)
- 1/2 cup (125g) creamy or crunchy peanut butter*
- 1/4 cup (50g) coconut sugar or brown sugar
- 1/4 cup (45g) unsweetened applesauce*
- 1/2 cup (120ml) almond milk (or any nondairy milk)
- 2 and 1/2 cups (213g) old-fashioned whole oats or quick oats (not instant)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 cup (180g) semi-sweet chocolate chips (use dairy free for vegan)
Instructions :
Warm the oven up to 177°F (350°C). Wrap parchment paper around the sides of a 9-inch square baking pan so that the bars are easy to take out of the pan. Put away.
Mash the bananas in a big bowl or the bowl of your stand mixer. Add the rest of the ingredients one at a time, beating or whisking them in on medium speed. It will be a little thick, but you can still pour it.
Spread the batter out evenly in the pan that has been made. Bake for 25 to 28 minutes, or until the middle is set (it will still look pretty soft!).
Take it out of the oven and let it cool for 30 to 60 minutes in the pan at room temperature. After that, put the pan in the fridge for an hour to cool it down. If you don’t chill the bars first, they are hard to cut.
Use the excess on the sides to lift the bars out of the pan, then cut them into bars. I pour melted peanut butter over each one sometimes, but you don’t have to.
Note: the parchment paper is always a little wet because it has soaked up some of the bars’ wetness.
You can keep extra bars in the fridge for up to 10 days if you tightly cover them.
Notes :
How to Freeze: Place squares in a freezer-safe container and freeze them in a single layer between parchment paper sheets for up to three months. Let it thaw in the fridge overnight.
Extra Tools (affiliate links): Hand-held or stand-alone electric mixer | glass mixing bowl | 9-inch square Pan for baking
Peanut Butter: You can use any kind of nut butter, raw or processed, like peanut, almond, or cashew butter.
Applesauce: I used to make these bars with just one egg instead of applesauce, but I like the taste better with applesauce. To make it without the flax egg, you can use an egg instead.
For a flax egg, mix 3 tablespoons of warm water with 1 tablespoon of ground flax and let it sit for 10 minutes. It will “gel” up. You can use the “flax gel” instead of the egg or applesauce.
Oats: To make sure the bars are gluten-free, use oats that have been confirmed gluten-free.
You don’t have to use chocolate chips. Instead, you can use peanut butter chips, chopped nuts, or raisins. You could also use a mix of those add-ins.
Dairy-free chocolate chips and nondairy milk will make the bars vegan.
Gluten Free: Just make sure that the oats you use are gluten-free to make sure that these bars are gluten-free.