Gluten Free Banana Chocolate Chip Oatmeal Breakfast Bars (Vegan, One Bowl, GF, DF)
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! ☀︎
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Gluten Free Banana Chocolate Chip Oatmeal Breakfast Bars (Vegan, One Bowl, GF, DF)
- Total Time: 40 minutes
- Yield: 12-16 bars 1x
Description
Gluten Free Banana Chocolate Chip Oatmeal Breakfast Bars (V, GF): a one bowl recipe for simply delicious banana breakfast bars packed with your favorites for a good morning! Vegan, Gluten Free, Dairy-Free, Healthy.
Ingredients
Wet Ingredients
- 1 medium banana, ripened
- 1/4 cup natural, unsalted creamy 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)
- 1/2 teaspoon pure vanilla extract
Dry Ingredients
- 1 1/2 cups gluten free rolled oats
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
Add-in Ingredients
- 1/3 cup vegan chocolate chips
- 1/4 cup raisins
- 1/4 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.
- Prep Time: 25 mins
- Cook Time: 15 mins
- Category: Breakfast, Bars, Vegan, Gluten Free, Dairy-Free, Whole Grain
- Method: Bake
- Cuisine: American
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
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I have not yet made this recipe but based on reviews sounds great. I cannot use flax or chia seeds due to diverticulitis; is there a substitute? Thank you.
Hi Eileen, I’m sorry to hear that. I did a little research and it looks like you can substitute the flax egg with a regular egg. Hope this helps. 🙂
Eileen, I used an egg. But, when my husband was diagnosed with diverticulitis, I asked the gastroenterologist about seeds, nuts, etc. He told us that is a myth and my husband has no issues with nuts, seeds and eats a lot of them. You may want to double check with the doc.
What would you recommend as a substitute for maple syrup?
Hi Jada, you might find some luck subbing the maple syrup with one of the following: brown rice syrup or agave. I haven’t tried either myself, so I can guarantee ideal results. Let me know if you do. Happy baking! 🙂
Looks like one I need to try. Do you know the WW Freestlye blue points per serving?
Hi JoAnn. Not quite sure about WW points, as I’m not super familiar with that program. Hope you can still enjoy the recipe! 🙂
Hands down, this is one of the best recipes for banana bread I’ve ever had! I’ll be making this again and again!
Thank you Sara! I’m so happy that it was such a hit!
This bread looks amazing!
Oh it is! . Thanks Krissy!
I love the healthy ingredients in these bars and how little oil and syrup is used to bind them all together to make these delightful bars.
Exactly! Simple, healthy ingredients for the win! .
You had me at “one-bowl breakfast”. I’m intermittent fasting right now, but I think these will be just as tasty as an after-dinner treat!
Yeah! The fewer dishes the better! 🙂 And Yes, this is also super yummy for dessert too!
I also have oatmeal bowl pretty much regularly for breakfast, and I too would be super stoked to have this for breakfast instead of the usual said bowl. I guess I’ll be making them ASAP so I can ditch my lame breakfast. 🙂
LOL sounds like a plan! . Hope you enjoy the bars Anita!
Great, easy recipe. I’d like to be able to freeze these bars, but you don’t include freezing instructions.
Hi Lauren, thanks for calling that to my attention. I just added them. Enjoy!
Looks great; can I make this a no-bake recipe?
Hi Yvonne, I’m not sure! It might be a bit too dense. If you try it, let me know. Enjoy!
Just made these, only added raisins, and used almond butter instead of peanut butter. I used a real egg so that I didn’t have to actually grind flax seed up (lazy! lol) These didn’t stick together the way I expected them to (fork!) but they’re really really good. I add a little cinnamon, too.
These look amazing! May I ask what Vegan chocolate chips you used in this recipe? .
The chocolate I do like is CACAO. Don’t keel over but I’m not very fond of the ordinary chocolate and still have a bar given to me at Xmas! I would really like pumpkin seeds and cashew or almond butter. Now would that go alright?
Hehe, I promise not to keel over! Chocolate is definitely not for everyone. 😉 Yes, the pumpkin seeds and cashew/almond butter should work just fine! You might even want to include some kind of dried fruit for the sweetness (as part of the add-ins). Enjoy!
Can I leave out the peanutbutter or sub it for anything else than nut- or seedbutter?
I definitely want to give this recipe a try!
Fabulous!! I will be making these all of the time!!
Wonderful!! So happy that you enjoy them, Maggie! 🙂
Hi. I am going to try this tonight. Would you know how many calories are there in a piece? Thanks.
Hi Reena, I’m working on adding nutritional info across the site, slowly but surely. 😉 Thanks for your patience!
Hey! I’ve made these a few times and really enjoyed them. Thank you for the recipe!
I’m wondering, would you mind if I shared one of your pictures and linked to your recipe from my blog, naomicakes.com?
Let me know if this is ok!
Hi Naomi, so happy to hear that you enjoyed it! 🙂 Yes, as long as you don’t include the full text of the recipe, you can link from your blog. 🙂 Enjoy!
I’m avoiding oil. Any substitutes?
Hi Karen, maybe try some applesauce or more banana. Enjoy!
Anything with chocolate is my fave! Looks so good!!
Same here! Hope you love these!
These are SO DELICIOUS! I have made them twice now, both times with almond butter and real eggs. But try as I might I canNOT get them to dry out/cook in the center of the pan. I have cooked them for as long as 30 minutes and they end up very dry along the perimeter but still wet in the center. I still LOVE the flavor and will make them again regardless. But am I doing something wrong?
So glad you enjoyed them anyway! 🙂 Maybe try reducing the banana a bit? Banana sizes definitely vary widely. Good luck!