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Oatmeal Cookie Bars

by

Gluten-Free | Fudgy | Sweet | Family-Approved

Table of Contents hide
1 Ingredients For Oatmeal Cookie Bars
2 Instructions
3 Notes & Tips
4 Servings
5 Nutrition Info (Approx. per bar)
6 Benefits
7 Q&A

Ingredients For Oatmeal Cookie Bars

  • 2 cups rolled oats (gluten-free if needed)

  • 1 cup mashed banana (about 2–3 ripe bananas)

  • ½ cup natural peanut butter or almond butter

  • ⅓ cup maple syrup or honey

  • 1 tsp vanilla extract

  • ½ tsp baking powder

  • ¼ tsp salt

  • ½ tsp cinnamon (optional, but recommended!)

  • ½ cup chocolate chips (dairy-free if needed)

  • Optional: ¼ cup shredded coconut, chopped walnuts, or raisins

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.

  2. In a large bowl, mash the bananas until smooth.

  3. Add the peanut butter, maple syrup, and vanilla. Mix until fully combined.

  4. Stir in the oats, baking powder, salt, and cinnamon.

  5. Fold in chocolate chips and any other optional add-ins.

  6. Spread the batter evenly into the baking pan.

  7. Bake for 20–25 minutes, or until golden brown on top and set in the center.

  8. Let cool completely in the pan before slicing into bars.

Notes & Tips

  • Banana substitute: You can sub with unsweetened applesauce or canned pumpkin (same amount), though flavor and sweetness will slightly change.

  • Add crunch: Toss in a handful of chopped nuts or seeds.

  • Sweeter bars? Add 1–2 tbsp brown sugar or coconut sugar.

  • Storage: Keep in an airtight container at room temp for 2–3 days, or refrigerate for up to 1 week. Freezes well!

Servings

  • Makes 16 bars

  • Serving size: 1 bar

Nutrition Info (Approx. per bar)

  • Calories: ~130

  • Carbs: 17g

  • Protein: 3g

  • Fat: 6g

  • Fiber: 2g

  • Sugar: 6g (natural + chocolate)

» MORE:  Soft & Fluffy Poppy Seed Milk Buns

Note: May vary depending on brands and ingredients used.

Benefits

  • ✅ Gluten-Free (with GF oats)

  • ✅ Naturally sweetened

  • ✅ Good source of fiber & healthy fats

  • ✅ Kid-friendly & great for lunchboxes

  • ✅ Easy to make with pantry staples

  • ✅ No eggs or dairy (vegan-friendly with substitutions)

Q&A

Q: Can I make these nut-free?
A: Yes! Swap peanut butter with sunflower seed butter or tahini.

Q: Can I double the recipe?
A: Absolutely — use a 9×13-inch pan and bake for 30–35 mins, checking for doneness.

Q: Can I use steel-cut oats?
A: Not recommended — they won’t soften properly. Stick with rolled or quick oats.

Q: How do I make them more dessert-like?
A: Add a drizzle of melted chocolate or a dollop of whipped coconut cream on top!

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