Kick refined grains and excess sugar to the curb and enjoy these delicious, wholesome banana oatmeal bars. This easy oatmeal bar recipe combines homemade oat flour with buckwheat flour and uses mashed banana, honey and applesauce for natural sweetness. They’re moist, naturally gluten-free when using certified gluten-free oats, and perfect for a grab-and-go breakfast or a healthy snack.

We Love Oatmeal Bars

These Banana Oatmeal Breakfast Bars double as Oatmeal Chocolate Chip Bars if you add chocolate — which we recommend. The combination of banana, honey and applesauce keeps them tender, while the oat and buckwheat flours provide hearty whole-grain texture and flavor. This version is an updated take on a long-time favorite: improved texture, clearer instructions and better photos so you can bake with confidence.

Make Your Own Oat Flour

Oat flour is simple and budget-friendly to make at home. Place rolled oats in a high-speed blender or food processor and grind until you have a fine, flour-like consistency. Using homemade oat flour in combination with buckwheat flour gives these bars a lovely nutty flavor and structure — without the need for refined white flour.

Here’s What You Need

• Ground oat flour (you can make this from rolled oats)
• Buckwheat flour
• Rolled oats
• Coconut sugar (optional — honey and banana provide most of the sweetness)
• Dark chocolate chips (optional)
• Banana (ripe and mashed)
• Applesauce (or substitute extra mashed banana)
• Honey (or maple syrup)
• Egg whites
• Coconut oil (melted)
• Almond milk (unsweetened)
• Baking powder

Banana Oatmeal Bars Tips

Follow these practical tips to get the best results from the recipe below.

Parchment paper

Line an 8×8-inch square pan with parchment paper and lightly spray with nonstick cooking spray. The parchment makes it easy to lift the whole slab out for quick slicing and cleanup.

How to check if they’re done baking

Insert a toothpick into the center of the bars. If it comes out clean or with a few moist crumbs, the bars are done. If the toothpick has batter on it, bake a few minutes longer.

How to store banana oatmeal bars

Cool completely, then store in an airtight container in the refrigerator for 3–5 days. Freeze for longer storage — wrapped or in a freezer-safe container they will keep for up to three months. Thaw in the fridge or at room temperature before serving.

Breakfast-friendly

These qualify as oatmeal breakfast bars: made with whole grains and natural sweeteners, they’re filling and portable — a great option for busy mornings.

Applesauce or extra banana?

If you don’t have applesauce, replace the 1/4 cup applesauce with an extra 1/4 cup mashed banana. If you don’t like banana, try swapping the mashed banana for about 1/2 cup unsweetened applesauce or another pureed fruit.

More Oatmeal Bar Recipes

• Banana Berry Baked Oatmeal
• Peanut Butter Banana Baked Oatmeal
• Strawberry Oatmeal Bars
• Chocolate Chip Cookie Bars

Healthy Banana Oatmeal Bars — Recipe

This recipe makes about 8 bars and takes roughly 30 minutes total (10 minutes prep, 20 minutes bake).

Ingredients

Dry ingredients

• 1/2 cup ground oat flour*
• 1/2 cup buckwheat flour
• 1 1/2 cups rolled oats
• 1/2 teaspoon baking powder
• 1/4 cup coconut sugar (optional)
• 1/3 cup dark chocolate chips, plus more for topping (optional)

Wet ingredients

• 2 large egg whites
• 1 medium ripe banana, mashed
• 2 tablespoons honey (or maple syrup)
• 1/4 cup applesauce
• 1/4 cup unsweetened almond milk
• 3 tablespoons melted coconut oil

*To make oat flour: process rolled oats in a high-speed blender or food processor until finely ground.

Instructions

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly spray or brush with oil.
2. In a large bowl, combine the ground oat flour, buckwheat flour, rolled oats, baking powder and coconut sugar (if using). Stir to mix evenly.
3. In a separate bowl, mash the banana until smooth. Add the egg whites, honey, applesauce and almond milk, stirring until blended.
4. Combine the wet ingredients with the dry ingredients and mix until just combined. Add the melted coconut oil and the chocolate chips, folding briefly to distribute.
5. Spread the batter into the prepared pan, smoothing the top. Sprinkle extra chocolate chips on top if desired.
6. Bake at 350°F for about 20–23 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Allow the bars to cool in the pan for 30–60 minutes, then lift out using the parchment paper and slice into squares. Serve plain or with nut butter and banana slices.

Tips & Notes

• If you only have a 9×9-inch pan, reduce baking time slightly and keep an eye on the center for doneness.
• These bars are flexible: omit chocolate to reduce sugar, use different mix-ins such as chopped nuts or dried fruit, or swap coconut oil for another neutral oil.
• Nutrition values are approximate and will vary depending on exact ingredients and portion size.

Nutrition (approx. per bar)

Calories: 270 kcal • Carbohydrates: 41 g • Protein: 7 g • Fat: 10 g • Fiber: 4 g • Sugar: 17 g

These banana oatmeal bars are a simple, wholesome option for breakfast or an afternoon pick-me-up. They store well, travel easily, and let you enjoy real-food ingredients without complicated steps. Happy baking!