These strawberry banana oat bars are naturally sweetened and made with healthy ingredients like oats, bananas, strawberries, and maple syrup. They make a delicious gluten-free and vegan breakfast or snack.
One of the best things about going back to update old recipes is getting to make the ones that I loved and forgot about.
See, the downside of food blogging is that once I’ve tested and posted a recipe, I usually don’t get to make it again because I constantly have to come up with and test new recipes. Don’t get me wrong, I love what I do, but outside of a few staple recipes that I make regularly, there are a lot that I forget about.
Like these strawberry banana oat bars, for example. I don’t think I’ve made them since I originally posted them in 2015. And that’s crazy because they’re freaking delicious!
I mean, just look at them…
And if that’s not convincing, here are some of the things I had to say about them in my original post:
You guys. You guys. We need to talk about these bars, because they seriously
knockedblew my socks right off. Or at least they would have if I was wearing any socks. I mean, I expected to like them, but not to the point where I was saying: “Holy snap.“ BITE. “These may just be…“ BITE. “The best oatmeal bars…” BITE. “I’ve ever had.” BITE. But it’s true!
And:
I wanted a really simple oatmeal base that was healthy enough to eat for breakfast but didn’t taste overly healthy, you know? None of that dry and bland nonsense. My bars needed to be: soft, tender, chewy, doughy, and plenty flavourful. And oh.man were they ever…
Fast forward 5 years and I had the same.exact.reaction. I took a bite, expecting to like it, but it seriously blew me away to the point where I think only 2 bars survived that first day. In my defence, the boy helped. A little.
So let’s make some bars.
How To Make Chia Seed Jam
I know that making your own jam might seem like an unnecessary additional step, but I promise you that it’s so worth it. Not only is it super easy to do, but you get a fresh homemade jam that’s 100% naturally sweetened. Oh, and a nice little boost of plant-based protein, fibre, and omega-3’s from the chia seeds.
So let’s jam:
- I like to make the jam the night before or the morning of the day I plan to make these bars and let it sit for a while. That way it has time to thicken up.
- Start by adding the berries and maple syrup to a medium saucepan set over medium heat and let them cook until they start to release their juices. This will take anywhere from 5 – 15 minutes depending on how frozen the berries were.
- Once things look all juicy, allow the berries to come to a gentle boil and continue to cook them for about 10 minutes until they start to reduce and thicken. At this point, use a spoon or a potato masher (preferred) to break the berries apart.
- Turn the heat down to medium-low and stir in the chia seeds (these help thicken things up even more). Let the jam cook for another 5 minutes before removing it from the heat and letting it sit.
- It will continue to thicken the longer it sits and should have the consistency of a regular jam – spreadable without being liquidy.
And I promise you it’s not at all complicated. I know it looks like a lot of steps, but really you’re just cooking the berries until they reduce and then stirring in some chia seeds to get a more jam-my consistency.
That being said, if you don’t have the time or ingredients on hand to make your own jam, yo can definitely use a store-bought jam.
How To Make Strawberry Banana Oat Bars
Okay. Now that you’ve got the jam ready to go, it’s time to make some bars.
- The original recipe had you grinding half the oats into oat flour, but I updated it to include both oats and pre-ground oat flour just to make things easier. That being said, if you don’t have any oat flour on hand, toss 1 cup (80 g) of oats into a blender and process them on high until they resemble a fine flour.
- Combine the dry ingredients (oats, oat flour, baking powder, and salt) in a large mixing bowl first, and then add in the mashed bananas, maple syrup, and vanilla. Stir, stir, stir, done. See? Easy peasy.
Now to assemble:
- Reserve about a half a cup of the dough to use as the top layer of the bars. Transfer the rest of it into your prepared baking pan and use a spatula to spread it out evenly.
- Spoon the chia jam onto the oat base and use your spatula to spread it out evenly. Try to leave a small bit of room around the edges to keep the jam from burning.
- Now drop the remaining dough on top of the jam in small spoonfuls and use your spoon to spread them out and swirl them around a little. You don’t have to cover the jam completely – I always like to leave gaps so the jam can poke through.
- 30 minutes of baking time yields soft and chewy bars, but you can leave them in the oven for longer if you want slightly drier bars.
- These bars never last that long around here, but I recommend storing them in the fridge if they’re sitting for more than 4 days.
Okay, But What Are They Like?
Soft, tender, fruity, sweet, and packed with strawberry + banana flavour.
These are softer and chewier bars, so if you’re looking for something that’s drier or crunchier, this might not be the recipe for you. But if you want a really tender, fruity bar, I think you’ll love these.
They’re gluten-free, vegan, refined sugar-free, and super easy to make. The crust is literally just oats + bananas plus a little bit of maple syrup for extra sweetness, and I think the simplicity of the ingredients is what makes them so surprisingly delicious. And healthy. I mean, you’re basically eating a bowl of oatmeal in bar form.
If you’re not big on strawberries or don’t have them on hand, feel free to use a different berry. And if you don’t have the time or ingredients to make your own jam, make it even simpler by subbing out a store-bought jam.
Happy eating!
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!
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Strawberry Banana Oat Bars
- Total Time: 1 hour
- Yield: 12 bars 1x
Ingredients
For the strawberry chia jam:
- 2 cups (280 g) frozen strawberries*
- 2 Tbsp (30 ml) maple syrup
- 2 Tbsp (14 g) chia seeds
For the banana oat bars:
- 1 cup (80 g) quick oats
- 3/4 cup (80 g) oat flour**
- 1 tsp baking powder
- 1/4 tsp salt
- 2 medium-sized ripe bananas, mashed (240g or 1 cup)
- 3 Tbsp (45 ml) maple syrup
- 1 tsp vanilla extract
Instructions
Make the jam:
- Add the strawberries and maple syrup to a medium saucepan set over medium heat. Heat until the berries begin to release their juices, about 5-15 minutes depending on whether or not they were thawed. Bring to a gentle boil, stirring occasionally, until the berries begin to reduce and thicken, about 5 -10 minutes. Use your spoon or a potato masher to break them apart further.
- Turn the heat down to medium-low and stir in the chia seeds. Continue to cook for another 5 minutes. Remove the saucepan from the heat and allow the jam to cool. It will continue to thicken the longer it sits.
Make the bars:
- Preheat your oven to 375°F (190°C) and prepare an 8 x 8 (20 x 20 cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- Combine the oats, oat flour, baking powder, and salt in a large mixing bowl. Add the mashed bananas, maple syrup, and vanilla extract, and mix until everything is well combined and a dough is formed.
- Transfer 3/4 of the mixture into your prepared baking pan, using a spatula to ensure that it is evenly spread. Spoon the chia jam over the surface, and use a spatula or knife to spread it evenly, making sure to lave some space around the edges to prevent the jam from burning. Drop the remaining oat mixture on top, using a spoon to spread it around and swirl it into the jam a little.
- Bake for 30 – 35 minutes until the top turns a light golden brown. Remove the bars from the oven and let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Store the bars in an airtight container at room temperature for up to 5 days. Or in the fridge if the weather is warmer.
Notes
* You can sub out the strawberries for another type of berry. Or use 3/4 cup store-bought jam if you don’t want to make your own.
** If you don’t have any oat flour on hand, toss 1 cup (80 g) of oats into a blender and process them on high until they resemble a fine flour.
If you need these bars to be gluten-free, make sure to use certified gluten-free oats and oat flour.
- Prep Time: 30 mins
- Cook Time: 30 mins
Post originally published in April 2015. Text and images updated in May 2020.
Looking for more healthy banana oat recipes? Try one of these!
Banana Oat Baked French Toast
Banana Oat Greek Yogurt Muffins
Banana Oat Greek Yogurt Pancakes
Chocolate Chip Banana Oatmeal Cookies
Greek Yogurt Banana Oat Bread
Is there anything that can be used in place of chia seeds?
Unfortunately no since it acts as a thickener for the jam. If anything, you can just skip making the jam and use a store-bought one!
Hi Amanda, I was wondering the same thing. Do you think that flaxseed or ground flaxseed might possibly work as well? I thought chia seeds and flax seeds thicken in the same way? These look so yummy.
Hi, I made these and they turned out delicious. I’d appreciate the nutrition info if possible!
Hey! I’ve made this recepie a couple of times already as it is delicious <3 This time I have extra ground almonds and walnuts that I need to use up. Do you think substituting some of the oats with them would work?
Thank you for the reply and most of all for the lovely recepie!
I have to thank you for the recipe.
I have made them it turns out perfect!
Will make this again and again and again..
It is so easy peasy!
Great recipe! Doing them for the second time, but my dough always seems to watery. I am using 80g ready fine oatmeal and 80g of rolled oats. Maybe I should add more fine oatmeal? Any ideas?
Do you have the nutrition info on these? Also wondering if the maple syrup could be subbed out… maybe honey instead?
Oops, I see others have asked about the honey already!
These bars look as though they wouldn’t last 24 hours in my house,
I know that the two stores in my very small town do not carry chia seeds. I’ve asked them to order some, but I want to try the bars NOW. What would you say to flax seeds, (ground or not) which I have on hand?
I have to try this chia seeds strawberry jam. It sounds delicious 🙂
Hello,
Do you think I could substitute the maple syrup for a little bit of honey instead?
Thank you
That’d be totally fine, Olivia!
Could the maple syrup be replaced with honey?
That would be totally fine, Joanna!
AMAZING RECIPE!!!! what can i use instead of maple syrup? its enough sweetness for me from the ripe bananas 🙂 is it just to make everything stick together? or can i just leave it out? 🙂
I’m glad you like it, Julia 🙂 The maple syrup does add a little bit of moisture to the crust, but you an try leaving it out and just adding another half a banana. Or even replacing it with 1/4 cup of applesauce.
Made them and they’re delicious! Just a couple questions… do they need to be refrigerated and how long do they last for?
I’m glad you like them, Madison! They should be fine without refrigeration for up to 5 days.
Hi Amanda
The recipe sounds super yummy. I would want to make a batch & store it to snack on over time. Can you tell me how long do they last & how to store them to increase the shelf life?
I know this is an older recipe of yours but I made this recently and it is dangerously good. I switched out the strawberries for raspberries and the maple syrup for honey as it is what I had on hand. I also increased the total batch size by a third but kept the method of the recipe the same. On a whim I decide to portion it out into muffin tins as every time I make anything slice like I tend to make a mess of the actual slicing part and it worked beautifully in single serve portions! I love bananas and oats but have never liked them together… until now.
I have also made 5 loafs of your Greek yoghurt Banana bread since stumbling across the recipe 6 weeks ago… For the record it works really well with bobs red mill 1-1 gluten free baking flour (which my celioac family members can eat!). Anyway- I guess this is just a long rambling way of saying this (and other) recipes of yours are delicious but I might have to refrain from making another batch as I’ve already had four serves I less than 36hrs :p they are so damn moreish!
I’m so glad that you liked the recipe, Jessica! And thanks so much for taking the time to write such a helpful comment. Also, that’s so great to know about the GF flour working with the banana bread! I’ve had quite a few readers ask me about it.
Can I use fresh strawberries or must they be frozen??
You can use fresh strawberries too, Colleen!
Hi Amanda! I made these oat bars this evening. SO tasty! My base came out a bit rubbery though. I did let the oat mixture sit before placing it in the pan immediately. Could this be why? Any thoughts? Thanks a ton!! Such a great find.
I have these in the oven now. My ‘dough’ ended up as ‘batter,’ and I ended up adding over another cup of oat flour to try to thicken it up to a consistency where I felt a spatula might be necessary. I wish more recipes had pictures of the mixing process, as dough to me can mean anything from dry bread dough to ‘hey, I could just skip the oven and drink this!’ Any ideas where I went wrong? I’m thinking I might have over-mashed the bananas. I poured them from the processor!
Hi Elaine! Processing bananas will definitely do it since they release a tonne of moisture when they’re pulverized (I’ve done this a few times too). I usually mash them by hand and fold them into the batter because they’re a lot less wet that way.
Lovely recipe! I used it as an inspiration to kind do my own thing. I did the jam similarly, with frozen berries and maple syrup and chia seeds. I then cleaned off that saucepan and used it to heat up almond butter, cashew butter and more maple syrup until i mixed it evenly. then i poured that into a mixing bowl and mashed two bananas into it, added chewy hemp seeds, quinoa and steel cut oats. Still used vanilla extract, honey, baking powder. Instead of doing the topping I just mixed it all in together so it’d be uniform (my toddler is picky). Oh and I also used flaxseed powder for a fiber boost. When I licked the bowl it was sooooooooo good. Thanks for the recipe!
Curious – you used steel cut oats – did you cook them first of used them dry?
Do I need to use chia seeds. I dont have any and i can only buy them in big bags and ill never use the rest
Hi Mindy,
If you add chia seeds to smoothies they will not go to waste. You can even add a couple of tablespoons or more to cookie recipes to move them out. Hope this helps.
These look delicious and I plan to make them this weekend. I have a dumb question- if I already have oat flour, would I use the same weight called for? Thanks!
Could these be frozen if I don’t plan to eat them all within the first couple days? I love to have healthy frozen ideas I can pull out when busy! Thanks!
I love these! The kids loved them too! They’re SO delicious without a hint of refined sugar! Amazing job! These will be our family’s favorites!
I’m so glad you and your family liked them, Olivia! Thanks so much for taking the time to let me know 😀
Thank you so much for this recipe, I made them yesterday (already ate everything, couldn’t resist), they’re delicious!
These as sooo good!! Thank you!!!