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Baked Banana Oatmeal Bars (Vegan + Gluten-Free)
These Baked Banana Oatmeal Bars are soft and chewy, and taste like banana bread and banana oatmeal cookies. They're quick and easy to make, require just a few simple ingredients, and the recipe is easily customisable.
Course
Dessert
Cuisine
American
Keyword
banana oatmeal bars, gluten-free oatmeal bars, vegan oatmeal bars
Prep Time
25
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
16
bars
Calories
203
kcal
Author
Rhian Williams
Ingredients
4
(
4
)
medium-sized ripe bananas
60
g
(
¼
cup
)
coconut oil
(or sub olive or vegetable oil, or nut butter such as peanut butter or almond butter)
8
tablespoons
(
8
tablespoons
)
maple syrup
* (or sub any other sweetener)
1
teaspoon
(
1
teaspoon
)
ground cinnamon
(optional)
Pinch
(
Pinch
)
salt
200
g
(
1 ⅔
cup
)
ground almonds (almond meal)
** (or sub ground walnuts)
200
g
(
1 ⅔
cup
)
rolled oats
(ensure gluten-free if necessary)
1
teaspoon
(
1
teaspoon
)
baking powder
(ensure gluten-free if necessary)
For topping (optional):
100
g
(
⅔
cup
)
pecan nuts
, roughly chopped (or replace with chocolate chips or coconut flakes)
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Peel the bananas and place in a small bowl, then use a fork to mash until you get a smooth paste.
Place the coconut oil in a separate, large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the maple syrup, cinnamon, salt, ground almonds, oats and baking powder to the same bowl.
Mix well, adding a tiny splash of plant-based milk if it’s looking too dry.
Leave the mixture for 10 minutes as leaving the oats to soak for a bit will make them much easier to bind together.
Transfer the mixture into a square or rectangular baking tin lined with greased baking paper - I used a 23cm/9inch square baking tin.
Scatter over the chopped pecan nuts and press them down into the batter.
Bake in the oven for around 20 minutes until golden brown.
Leave to cool before cutting into squares.
Keeps covered in the fridge for up to a few days.
Notes
*For a completely sugar-free version, omit the maple syrup.
**You can alternatively use
almond flour
.
Nutrition
Calories:
203
kcal
|
Carbohydrates:
25
g
|
Protein:
5
g
|
Fat:
11
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
0.5
g
|
Sodium:
2
mg
|
Potassium:
199
mg
|
Fiber:
3
g
|
Sugar:
10
g
|
Vitamin A:
19
IU
|
Vitamin C:
3
mg
|
Calcium:
57
mg
|
Iron:
1
mg