Description
These Vegan Banana Bread Oatmeal Bars are a wholesome, delicious snack combining the natural sweetness of ripe bananas with hearty oats, almond flour, and warming cinnamon. Topped with caramelized banana slices and a cinnamon-sugar crumb, they offer a delightful twist on classic banana bread in a convenient, portable bar form. Perfect for breakfast or a midday treat, these bars are plant-based, naturally sweetened, and packed with fiber and healthy fats.
Ingredients
Scale
Wet Ingredients
- 2 very ripe bananas
- 1/4 cup maple syrup
- 2 tablespoons almond butter
- 1 cup non-dairy milk (plant-based milk of choice)
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 2 cups old fashioned oats
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup chopped nuts (walnuts, pecans, or almonds)
- 2 teaspoons chia seeds
- 3-4 chopped dates (soaked if needed)
Topping
- 1 tablespoon coconut sugar
- 1/2 teaspoon cinnamon
- 1 ripe banana, sliced into 2 mm thick rounds
- 2 tablespoons shredded coconut (optional)
Instructions
- Prepare the Pan: Grease a 9×9 inch brownie or lasagna pan thoroughly to ensure easy removal of the bars after baking.
- Mash Bananas and Maple Syrup: In a bowl, mash the 2 very ripe bananas with 1/4 cup maple syrup until smooth. Spread this mixture evenly into the prepared baking pan.
- Bake Initial Banana Mixture: Preheat your oven to 350°F (180°C). Bake the banana and maple syrup mixture for about 12 minutes until it starts to simmer and bubble, indicating it’s heated through and slightly set.
- Add Almond Butter, Milk, and Vanilla: Remove the pan carefully from the oven. Stir in 2 tablespoons almond butter until well combined into the hot banana mixture. Then add 1 cup non-dairy milk and 1/2 teaspoon vanilla extract, mixing everything until smooth.
- Combine Dry Ingredients: Fold in 2 cups old fashioned oats, 1/4 cup almond flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/4 teaspoon salt, 1/4 cup chopped nuts, 2 teaspoons chia seeds, and the chopped dates. Mix thoroughly until well combined.
- Add Topping: In a small bowl, mix 1 tablespoon coconut sugar with 1/2 teaspoon cinnamon. Slice 1 ripe banana into thin 2 mm rounds. Place these banana slices evenly atop the oat mixture in the pan, then sprinkle the cinnamon sugar mixture over the banana slices. Optionally, sprinkle 2 tablespoons shredded coconut for a subtle tropical flavor.
- Bake the Bars: Return the pan to the oven and bake for 35 to 45 minutes, until the top is set and the banana slices begin to caramelize and turn golden brown.
- Cool and Slice: Once baked, remove the pan from the oven and allow the bars to cool for 20-25 minutes. This resting time helps the bars to firm up for clean slicing.
- Serve and Store: Carefully slice the cooled bars into 12 portions and remove them from the pan. Store leftovers in an airtight container in the refrigerator for up to 5 days, making them ideal for meal prep or on-the-go snacking.
Notes
- Use very ripe bananas for natural sweetness and best flavor.
- Chopped dates can be soaked in warm water for 10 minutes if they are too hard to chop easily.
- The almond butter adds creaminess; you may substitute with any nut or seed butter if preferred.
- Non-dairy milk options include almond, oat, soy, or coconut milk.
- Shredded coconut is optional but adds a nice texture and hint of tropical flavor.
- Ensure bars cool completely before slicing for neat portions.
- These bars freeze well; wrap tightly and freeze for up to 1 month.
