These gluten-free peanut butter banana oatmeal bars are not just a treat; they’re a powerhouse of nutrition! Each bite is a perfect balance of creamy peanut butter and sweet banana, making them not only satisfying but also energy-boosting. Packed with fiber from the oats and healthy fats from the peanut butter and nuts, they provide lasting energy to keep you fueled throughout your day. Whether you enjoy them as a quick breakfast, a midday snack, or a post-workout boost, these bars are sure to become a staple in your healthy eating routine
Ingredients
- 2 ripe bananas, mashed
- 1 cup peanut butter (natural, unsweetened)
- 1/2 cup honey or maple syrup (for a vegan option)
- 2 cups gluten-free rolled oats
- 1/2 cup almond flour (or any gluten-free flour)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp cinnamon (optional)
- 1/4 tsp salt
- 1/2 cup chocolate chips (optional, use dairy-free if vegan)
- 1/4 cup chopped nuts (e.g., walnuts or pecans, optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal later.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, peanut butter, honey (or maple syrup), and vanilla extract. Use a fork or whisk to mix until smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, mix together the gluten-free rolled oats, almond flour, baking soda, cinnamon (if using), and salt. Stir until evenly distributed.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until fully combined. If desired, fold in the chocolate chips and nuts at this stage.
- Spread the Mixture: Pour the mixture into the prepared baking dish. Use a spatula to spread it evenly, pressing it down gently to compact the mixture.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the edges are golden and the center is set. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Cool and Slice: Allow the bars to cool in the baking dish for about 10 minutes. Then, use the parchment paper to lift them out and transfer to a wire rack to cool completely. Once cooled, slice into squares or rectangles as desired.
- Store: Store the bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storage.
