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Gluten Free Banana Chocolate Chip Oatmeal Breakfast Bars (V, GF): a 1-bowl recipe for simply delicious gluten free banana breakfast bars packed with your favorites for a good morning! My favorite vegan banana oat bars. 🙂 Vegan, Gluten-Free, Dairy-Free, Healthy.
Remember how I told you a few posts ago that my mom sometimes begrudgingly subjects herself to punch bowls of oatmeal morning after morning? And remember how I told you how much she totally loathed them?
Well, the thing is… Erik and I have our own bowls of oatmeal every morning, too. Except they’re not punch bowl-sized. THANK. Goodness. Well, while I tend to enjoy the comforting semi-blandness of that morning oatmeal with a bit of mashed banana and a gentle topping of nut butter, seeds and perhaps a sassy topping of dried fruit, Erik begs to differ.
He’d very much rather enjoy this moist chocolate chip banana bread recipe in the morning.
Every morning, we have our bowls of oatmeal and I’m serious—looking at Erik eating his bowl is like looking at my mom eating her gigantor bowl. Cue the Greek tragedy music. Lol. But I keep telling him, it’s GOOD that it’s bland! That way, we can keep eating it and we won’t get sick of it (again, Erik begs to differ–how predictable). I mean, does he not remember when we used to “enjoy” cereal with water?? Alright, fine, they certainly weren’t the good morning breakfast cookies he loves so much…
Gluten Free Breakfast Bars Recipe to the Rescue!
Anywho, after the 5 millionth morning of seeing that dour face, I decided enough was enough! I was right in the middle of pouring oats into our breakfast bowls. I started to grab a few bananas from our fruit bowl (okay, who are we kidding, we totally don’t have a fruit bowl—it’s just a huge colander that we cannot find the space to store).
The second the first few oats hit the bottom of the bowl, I could feel Erik sigh from the office. No, really.
So I thought, to heck with it! Today’s the day we recipe test for breakfast! Oh yeah! So I mashed a banana, added a bit of this and a bit of that, some peanut butter for pizzazz, a scoop of dried fruit for delicious sweetness… and guess what??
Gluten Free Banana Oatmeal Breakfast Bars with Chocolate!
I made gluten free banana breakfast bars!! Namely, I made these Gluten Free Banana Chocolate Chip Oatmeal Breakfast Bars. You like?
You should have seen Erik’s face when he realized his usual morning oatmeal doom wasn’t gonna happen. He popped his head out of the office, like, “UM, what’s that heavenly scent?? Whatcha doin’?? Why are you so jazzed this morning??”
And then it hit him: no morning oatmeal bowls! And better yet, a surprise for breakfast. And even better better yet, that surprise held a striking resemblance to one of his favorite foods: vegan chocolate chip cookies. 🙂 Is there really anything better than whipping up a spontaneous treat for the ones you love?
The second he bit into these (a little too fresh out of the oven, because waiting is sooo not his strong suit), he was in heaven. I, myself, was surprised that my AM kitchen shenanigans worked out, just like that! No tricky recipe testing, no ego-deflating-this-is-not-cooking-so-you-can’t-just-throw-whatever-you-want-in-the-pan-like-it’s-just-a-few-spices-also-no-offense-all-you-amazing-cooks-out-there. Just delicious morning yum!
I tried really hard to include as little oil and added sugar as possible, so ya know, we could throw in a BUNCH of chocolate chips! But if chocolate isn’t your style, please, sit on my couch and tell me what is. I’m fascinated! 😉 J/k! The beauty of these gluten free banana chocolate chip oatmeal breakfast bars is that you can swap the add-ins for whatever tickles you pink first thing in the morning.
Vegan Banana Oat Bars: The Good Stuff!
Now, while I eagerly await to hear what you think of these, let me tell you all about them. My Gluten Free Banana Chocolate Chip Oatmeal Breakfast Bars are:
- soft, chewy, satisfying
- made in just one bowl
- super easy to whip up (just like this 5 Ingredient Chocolate Chip Cookie Dough Bites Recipe)
- vegan, gluten free, dairy-free
- packed full of simple, whole ingredients to keep you going all day
- refined sugar-free, like these Oil-Free Peanut Butter Oatmeal Breakfast Cookies
- made with just 1 tablespoon each of coconut oil and maple syrup
- deliciously customizable
- SO not a semi-bland bowl of oatmeal (YEAH!!! <– that’s Erik screaming in my ear–did you sense that?)
Are you ready to rock your morning breakfast routine? Like in the cool way, not the startling way. Dang it… I’ve got to get more slick. Anywho, I hope you love this vegan banana oat bars recipe as much as my family does. I’m so happy to join ya in the kitchen, whipping up all the wonderful treats you truly deserve. Looking forward to hearing what you think. ‘Til the next kitchen adventure…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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☀︎ Did you make this vegan banana oat bars recipe? Take a pic & share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it! ☀︎
Banana & Oatmeal Recipes We Love
- Gluten Free Banana Muffins
- Best Moist Chocolate Chip Banana Bread
- Vegan Banana Muffins
- Healthy Banana Recipes for Ripe Bananas
- The BEST Gluten Free Oatmeal Chocolate Chip Cookies
- Irresistible Healthy Banana Bread Recipe
- Healthy Breakfast Oatmeal Coconut Cookies
- Gluten Free Overnight Oats
- Almond Butter Breakfast Bars
- Vegan Banana Bread Bars (Healthy)
- Healthy Breakfast Bars Recipe
Gluten Free Banana Chocolate Chip Oatmeal Breakfast Bars (Vegan, One Bowl, GF, DF)
Ingredients
Wet Ingredients
- 1 medium banana, ripened
- ¼ cup smooth peanut butter
- 1 tablespoon pure maple syrup
- 1 tablespoon melted coconut oil
- 1 flax egg, 1 tablespoon ground flax + 3 tablespoons water, whisked together, set for 15 minutes
- ½ teaspoon pure vanilla extract
Dry Ingredients
- 1 ½ cups gluten free rolled oats
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
Add-in Ingredients
- 1/3 cup vegan chocolate chips
- ¼ cup raisins
- ¼ cup walnuts, finely chopped
Instructions
- Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
- In a large bowl, add peeled banana. Using a sturdy whisk or fork, mash until smooth. Add the remaining wet ingredients: peanut butter, maple syrup, coconut oil, flax egg and vanilla. Whisk until well incorporated.
- Add the dry ingredients: oats, baking powder and baking soda. Using a rubber spatula, stir and fold until well incorporated. Fold in chocolate chips, raisins and walnuts.
- Pour this mixture into the prepared pan. Using the rubber spatula, smooth into an even layer.
- Bake for 12-18 minutes, until just lightly golden around the edges. Mine took 15 minutes. Cool for about 1 hour. Slice into bars. Enjoy! Storing instructions below.
Delicious Gluten Free Vegan Banana Recipes
Notes
- Store in an airtight container at room temperature or in the refrigerator for up to 1 week.
- Freezing Instructions: store in a freezer-friendly container for 1-2 months. Allow to thaw for 10-20 minutes before enjoying, or heat in the microwave in 10-second increments until just warm.
Just made these with my toddler for a healthy breakfast — so nice to have some variety in our breakfast routine! Thanks!
Hi JoAnna! What a fun breakfast activity! I’m so happy to hear that you both enjoyed these. Here’s to more tasty mornings for you two! 🙂
As a mother with an 8 year old, a 3 year old, a 19 month old, and a 30 week bun in the oven, this recipe is a blessing sent straight from the heavens. I DO NOT cook in the mornings before 9am. The quiet morning hours are my time to read and soak up sweet silence and serenity. Thus, mornings where i have to get kids to school, preschool, and/or grandma mean that I’m trying to stuff things in my children’s face and convincing them it’s worth eating (bananas, cold bagels, or if I’m being super productive, a bowl of oatmeal). This recipe changes all that. Now I actually have someone tasty to offer my children, and it’s crazy easy to make the night before. If only I would stop eating them!!!
Your comment just made my ENTIRE day, Ash! I truly don’t know how you do it–you’ve got so much to juggle and you still manage to whip up a warm, homemade treat for your kids. <3 You remind me of my very amazing and wonderful momma. So happy that I could help make even the tiniest difference in your hectic AM schedule. Please let me know if you need help finding a recipe. Big hugs to you and your fam. Also, congrats on the bun in the oven! xo
I discovered this recipe & exactly 20 minutes later I was pulling them out of the oven. SOO fast to throw together & completely delish!
My boys both gobbled up a nice warm bar for breakfast. I’m going to make a batch with Wowbutter for my son to take to school. This is for sure going to be a go-to recipe. Thank you! <3 😀
Isn’t it the BEST when prep time is that short? 😉 It’s basically one of my top goals on the blog to make super easy, super quick recipes (that actually TASTE GOOD haha). So happy that you and your boys enjoyed these, Eden. Wowbutter sounds like such a delish nut-free alternative. Thank YOU for taking the time to let me know how these turned out. <3 <3
Can’t wait to try these! What do you think about subbing peanut butter for sunbutter? Sunbutter seems a little more runny to me so wondering what you think. We have been trying to do the seed butters more so just curious.
Hi Kayla! I think that should be just fine. 🙂 I recall a reader making these with sunbutter and enjoying them. Let me know if you try and how they turn out. 😉
Is the peanut butter there for any reason other than taste? I’d like leave it out. These look delicious, btw!!
Hi Abri, it’s there for taste and an extra energy boost. 😉 Hmm… not sure how the consistency would turn out with 1/4 cup PB missing. Can you sub with another nut or seed butter? Perhaps with one you like?
Have you tried freezing them?
I haven’t yet. You should be able to make a batch, allow to cool completely, then store in an airtight container and freeze for up to 1 month. Enjoy!
These are so simple but so tasty! We pretty much ate them for dinner (they were intended as a snack) my boyfriend has already requested I make them regularly for work snacks!
They turned out just perfect and remind me of a good chocolate chip oatmeal cookie
Woohoo!! Simple and tasty is what I always aim for! 😉 Kea, I can’t even tell you how many times tha’s happened for me–I’ll just make some cookies as a snack… and suddenly they’ve turned into lunch or dinner. Haha. What could be better than having a breakfast treat that tastes like a cookie? . Thanks for reporting back! Can’t wait to hear what you try next. .
This looks so good and a great breakfast idea! I don’t have coconut oil, do you think it would be fine without the oil added? Also, I am going to use a regular egg as I’m not vegan and also don’t have flax seeds!
Thank you!
Hi Kailyn, thanks! 🙂 You could probably leave the coconut oil out, but the recipe won’t be nearly as yummy as intended. 😉 The regular eggs will work as well. Enjoy!
I’m new to your blog and found this recipe through Pinterest. Just tried it out, replacing the banana with a grated carrot (much more indiginous here in Scotland!) and it turned out great! Delicious soft-baked, these bars are just sweet enough but feel virtuous too. I love how you’ve kept the added fat and sweet right down. Looking forward to seeing exploring your blog when I get a chance!
Hi there, Caroline! Welcome. 🙂 I’m seriously in love with the idea of replacing banana with carrot. It’s something I’ve got to try some time. Love your description of these bars as virtuous. <-- Gives me all the warm, fuzzy feels. Thank you for pinning! Can't wait to see what you try next. xo
Hi, looks yummy but can I substitute the flax with something else?
Hi Jo! Yes, you can replace the flax egg with a chia egg. Use 1 tablespoon ground chia seed instead of the flax seed, follow directions as written. 🙂
Is it possible to use an actual egg instead of the flax? I love the idea of this recipe, but I only need it to be gluten free. Thanks. It sounds delicious!
Hi Ann! That should be just fine. 🙂 Can’t wait to hear what you think!