Baked Apple Banana Oatmeal Bars with Nuts and Dried Fruit

These wholesome Baked Apple Banana Oatmeal Bars combine heart‑healthy oats with naturally sweet fruit, warm spices, and crunchy nuts to create a portable breakfast or snack that’s as nourishing as it is delicious. Ground oats form the base, enriched by apples puréed with hot water for a velvety texture and ripe banana mashed to lend moisture and sweetness. A trio of spices—cinnamon, baking powder, and a pinch of salt—works its magic to deliver tender crumb and subtle warmth. Greek yogurt or sour cream adds tangy richness and helps bind the batter, while two farm‑fresh eggs ensure structure. Studded with plump raisins, tart cranberries, and chopped walnuts, the bars bake to golden perfection, forming a crisp top and chewy interior. A drizzle of honey enhances the top note and yields a glossy finish. Serve warm with a dollop of Greek yogurt or sour cream, or enjoy straight from the baking pan with a cup of green or black tea.

Ingredients
85 g old‑fashioned oats, ground to a fine flour in a blender
2 medium apples (about 200 g), peeled, cored, and cut into large chunks
80 ml hot water
1 ripe banana (approximately 120 g), mashed until smooth
2 large eggs, beaten
¾ tsp baking powder
¾ tsp ground cinnamon
½ tsp fine salt
1 Tbsp Greek yogurt or sour cream
50 g raisins, rinsed in hot water and drained
50 g dried cranberries, rinsed and drained
40 g walnuts, chopped
2 tsp honey, for drizzling
Fresh lemon slices and Greek yogurt, for serving (optional)

Equipment
8×8 inch (20×20 cm) square baking pan
Parchment paper
Blender or food processor
Mixing bowls
Whisk and spatula
Measuring cups and spoons
Large fork or potato masher

Directions
Preheat the oven to 180 °C (350 °F). Line an 8×8 inch baking pan with parchment paper, leaving a 2 cm overhang on two sides for easy lifting. Place the oatmeal in a blender or food processor and pulse until it reaches a fine flour consistency. Transfer the oat flour to a large mixing bowl. In the same blender jar, combine the apple chunks and hot water. Blend until you achieve a smooth apple purée. Scrape the purée into the bowl with oat flour. Add the mashed banana, beaten eggs, Greek yogurt, baking powder, ground cinnamon, and salt. Use a spatula to fold the ingredients until a uniform batter forms. Stir in the raisins, cranberries, and chopped walnuts, ensuring even distribution without overmixing. Scrape the batter into the prepared pan and spread it into an even layer, smoothing the top with a spatula. Drizzle the honey in a zigzag pattern over the surface. Place the pan on the center rack of the preheated oven. Bake for 35–40 minutes, or until the bars are golden brown at the edges and firm to the touch. Insert a toothpick into the center; it should come out with moist crumbs but no raw batter. Remove from the oven and cool on a wire rack for at least 15 minutes. Grasp the parchment overhang and lift the bars from the pan. Cut into 9–12 squares. Serve warm or at room temperature, optionally topped with a dollop of Greek yogurt and a lemon wedge on the side.

Nutritional Information (per bar, assuming 9 bars)
Calories: 180 kcal Protein: 4 g Carbohydrates: 25 g Fat: 7 g Fiber: 3 g Sugar: 12 g Sodium: 120 mg

Origin and Popularity
Oat‑based baked goods have roots in traditional Scottish and Irish porridge recipes, reimagined here as portable bars enriched with fruit and nuts. The technique of blending oats into flour dates back centuries as a way to use every part of the grain. Combining apple purée and banana for moisture and sweetness reflects modern health‑conscious baking trends that minimize refined sugar. The addition of raisins, cranberries, and walnuts echoes Middle Eastern and Mediterranean snack bar traditions, marrying flavor, texture, and nutrition. Today, homemade baked oatmeal bars have gained popularity for their customizable nature, ease of preparation, and wholesome ingredients.

Reasons to Love It
These bars are free‑form—no rolling pin or intricate shaping required—and come together in under 15 minutes of hands‑on prep. The blend of fruit purées and oats creates a satisfying chew reminiscent of coffee cake but with half the sugar. Spices like cinnamon complement the natural sweetness of banana and apple without overpowering. The combination of textures—soft interior studded with chewy dried fruit and crunchy walnuts—makes each bite interesting. Drizzling honey on top before baking forms a slightly crisp, caramelized surface that’s irresistibly crave‑worthy.

Health Benefits
Oats are rich in soluble fiber (beta‑glucan), which supports heart health and aids digestion. Apples and bananas contribute vitamins, minerals, and antioxidants, including potassium and vitamin C. Raisins and cranberries add iron, potassium, and more antioxidants. Walnuts provide plant‑based omega‑3 fatty acids and protein. Greek yogurt delivers probiotics for gut health and adds calcium. This recipe uses minimal honey for sweetness and no refined flours, making it a balanced treat suitable for breakfast, snack time, or even dessert depending on portion size.

Serving Suggestions
Enjoy a bar alongside a steaming cup of green tea or freshly brewed black tea. Top with a spoonful of Greek yogurt, a dusting of cinnamon, and a few fresh berries for brunch. For an indulgent twist, warm a bar gently in the microwave and drizzle extra honey or maple syrup, accompanied by a scoop of vanilla ice cream. Pack bars in individual portions for lunchboxes, hiking trips, or on‑the‑go energy boosts.

Cooking Tips
Ensure the banana is fully ripe (with brown flecks) to maximize natural sweetness. Rinse dried fruit in hot water and pat dry to remove any clinging sugars or preservatives for a cleaner taste. Chop walnuts uniformly to avoid large pieces that interfere with slicing. Tightly line the baking pan to prevent edges from sticking. Do not overbake; bars continue to firm up as they cool. Use a sharp serrated knife to slice for clean edges, wiping the blade between cuts.

Variations
For a nut‑free version, replace walnuts with pumpkin or sunflower seeds. Swap raisins and cranberries for chopped dates and apricots. Add 30 g of ground flaxseed or chia seeds for an extra fiber boost. Stir in 50 g of dark chocolate chips just before baking for a decadent chocolate‑fruit variation. Substitute apples with pear purée or stewed fruit. Replace Greek yogurt with coconut yogurt for a dairy‑free option. Flavor the top with a streusel of oats, brown sugar, and cinnamon for a crumbly finish.

Make‑Ahead and Storage
Bake and cool the bars completely, then wrap each individually in parchment paper or plastic wrap. Store at room temperature for up to three days or refrigerate for up to five days. Freeze bars in an airtight container for up to one month. To serve, thaw at room temperature or warm briefly in the oven at 160 °C (320 °F) for 5 minutes.

Conclusion
These Baked Apple Banana Oatmeal Bars with Nuts and Dried Fruit exemplify the best of simple, nourishing baking. With minimal ingredients and straightforward steps, they deliver maximum flavor, texture, and wholesome nutrition. Whether you’re fueling a busy morning, need a midday pick‑me‑up, or crave a light dessert, these versatile bars rise to the occasion. Adaptable to seasonal produce and dietary needs, they’re destined to become a kitchen staple, delighting family and friends one bar at a time.

Frequently Asked Questions

1. 1. Can I use quick‑cooking oats instead of old‑fashioned oats? Quick oats can be used but yield a softer texture; reduce hot water slightly.

   2. How ripe should the banana be? Use fully ripe bananas with brown speckles for best sweetness and mashability.

1. 1. Can I replace honey with maple syrup? Yes—maple syrup works equally well and adds a complementary flavor.

   2. Why rinse dried fruit? Rinsing removes surface sugars and dust from packaging, resulting in cleaner taste.

   3. How do I prevent soggy bars? Ensure apples purée is well blended and excess water is evaporated; do not oversteam the potatoes.

1. 1. Can I add protein powder? Yes—fold in up to 30 g unflavored protein powder into the oat flour.

   2. What’s the best way to slice the bars? Chill completely, then use a serrated knife and wipe clean between cuts.

   3. Are these bars gluten‑free? Substitute gluten‑free oats and ensure baking powder is gluten‑free.

1. How can I make them sweeter? Increase honey to 3 tsp or add 2 Tbsp brown sugar to the batter.

2. Can I omit nuts for allergies? Yes—simply skip walnuts or replace with seeds like pumpkin or sunflower.