Topped with a fudgy chocolate swirl, these healthy banana oat breakfast bars pack the fluffier texture of a muffin into a DELICIOUS gluten-free and vegan bar that makes a perfect breakfast or snack.
I keep meaning to post more summery recipes, but I feel like I keep falling short. Sort of.
I mean, I’ve done:
… which sounds right on point, but none of those have been salads, or frozen treats, or grilled things, which is basically what I picture when I think of your typical summery foods.
But I can’t help it. I love summer for the crazy amount of fresh fruit [that doesn’t cost an arm and a leg], but it doesn’t make me crave my healthy baked treats any less.
And that’s exactly what these chocolate swirl banana oat breakfast bars are…
Well, that and they’re sweet, sweet redemption.
You know the massive amount of fails I admitted to yesterday? Omg you guys… it was bad. Like, “8 pans of fail” bad. And then these went ahead and came out perfectly on the first try.
Whatever. I’m not about to look a gift horse in the mouth. Or any horse, really. I have no business in there. But I digress.
These chocolate swirl banana oat breakfast bars, though. They really are perfect.
Texture-wise, they’re basically muffins in bar form. They’re light and fluffy with a tender crumb, but still have a touch of that wonderful granola bar-esque chewiness thanks to the rolled oats and oat bran.
They also happen to be vegan, oil-free, AND easily made gluten-free if you need them to be – all you have to do is use a gluten-free flour and you’re good to go (the batch pictured here was made with a GF baking blend).
But let’s talk about the chocolatey topping, because that’s what takes these from a simple banana oat breakfast bar to something magical.
So the topping is made from a simple blend of banana, nut butter, cocoa, and maple syrup. I wanted to experiment with something other than melted chocolate, both to see how it’d turn out and to give these bars a slightly healthier edge that would make them even more perfect for breakfast.
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!Print
For the base:
- 1 cup (80 g) old fashioned rolled oats
- 1/2 cup (56 g) oat bran
- 1/2 cup (60 g) flour of choice*
- 1 tsp baking powder
- 1/2 cup (120 ml) unsweetened almond milk
- 1 medium-size ripe banana, mashed (100 g or 1/2 cup)
- 1/4 cup (60 ml) maple syrup**
- 2 Tbsp (25 g) coconut palm sugar***
- 2 tsp vanilla extract
For the chocolate fudge topping:
- 1/2 medium-size ripe banana, mashed (50 g or 1/4 cup)
- 1 Tbsp (16 g) nut butter****
- 2 Tbsp (10 g) unsweetened cocoa powder
- 1 Tbsp (15 ml) maple syrup**
- Preheat your oven to 375°F (190°C) and prepare an 8×8 (20x20cm) baking dish by lining it with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Lightly spray with cooking spray and set aside.
- In a large mixing bowl, combine the oats, oat bran, flour, and baking powder. Add the almond milk, mashed banana, maple syrup, coconut sugar, and vanilla, mixing until well combined.
- Transfer the batter to your prepared baking pan, using a spatula to ensure that it is evenly distributed.
- Make the topping by combining all the ingredients in a small bowl, mixing until smooth. Drop the topping in small dollops across the entire surface of the bars, and use a knife or chopstick to swirl them around a bit.
- Bake the bars for 20 minutes until the top has set and a toothpick inserted into the centre comes out clean. Remove them from the oven and allow them to cool in the pan for about 20 minutes before removing and cutting into bars.
* You can really use any flour you want here, depending on your dietary needs. I’ve made these with all-purpose, GF all-purpose, and almond flours, and each one was delicious. The only thing I would advise against is coconut flour. ** You can also use agave nectar, or honey if you don’t need these to be vegan. *** You can also use regular brown or granulated sugar. OR omit completely if you don’t like your bars too sweet and want them to be refined-sugar-free. **** I used a natural almond butter, but feel free to use whichever nut or seed butter is your favourite.
Keywords: banana oat breakfast bars, bananas, breakfast, breakfast bars, chocolate, chocolate swirl, gluten-free, healthy, oat bars, oats, recipe, snack, vegan
Looking for more healthy breakfast bar recipes? Try one of these!