Healthy Snacking: Choco Chip Banana Oat Bars

Banana Oat Bars.jpg

Healthy, gluten free banana oatmeal breakfast bars that taste like just like banana bread.

Easy to make and even easier to eat!


•2 1/4 cups gluten free oats

•1/2 teaspoon aluminum free baking powder

•1/2 teaspoon baking soda

•1/4 teaspoon salt

•1 teaspoon cinnamon

•3 medium ripe bananas

•2 teaspoons pure vanilla extract (gluten free, if desired)

•1/4 cup unsweetened applesauce •1/4 cup honey (agave nectar if vegan)

•1/3 cup chocolate chips (vegan, if desired)

•For chocolate drizzle:

•2 tablespoons chocolate chips (vegan, if desired)

•1/2 teaspoon coconut oil


1. Preheat oven to 350 degrees F. Spray 9x9 inch baking pan with nonstick cooking spray.

2. To make oat flour: Place oats into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended. Transfer oat flour medium bowl; whisk in baking powder, baking soda, salt and cinnamon; set aside.

3. Place bananas, vanilla, applesauce, and honey into blender; blend 1-2 minutes or until smooth and creamy. Add to oat flour mixture and mix until just combined.

4. Gently fold in 1/3 cup of chocolate chips. Pour batter into prepared pan, spreading evenly with rubber spatula. Bake for 15 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Cool 10-15 minutes on wire rack.

5. Prepare drizzle by adding 2 tablespoons of chocolate chips and coconut oil in microwave safe bowl. Microwave on high 30 seconds; stir well to combine then drizzle over the top of bars.

Cut bars into 16 squares and enjoy!

NOTES Bars can be frozen. Simply bake, cool, cut; store in ziploc bag. Reheat individually for 30 seconds in microwave. Make sure you read all ingredients and nutrition info to ensure recipe is gluten free/vegan, if that is what you desire. Fold in 1/4 cup coconut flakes or extra chocolate chips for an even sweeter treat! Extra ripe bananas are best for this recipe.

Katherine Anderson