RECIPE (GF/DF/VEGAN) — Peanut Butter Banana Oat Bars

Hi, y’all. It’s been a week that’s felt like a month here in Nashville.

As most of you know, the Middle Tennessee area got rocked by tornadoes this week, one of them ripping through my beloved hometown of Nashville. Neighborhoods in the west, north, and east sides of the city were affected and many homes and cherished businesses suffered devastating damage.

A week that could’ve felt a lot more hopeless and desolate has instead been one of hope, humanity, and love. Neighbors far and wide took to social media to share and find volunteer opportunities and the city exemplified why Tennessee is called the Volunteer State.

Since Jake and I were fortunate enough to live outside the tornado’s path, we have been volunteering our free time to making food for volunteers and victims, chainsawing, and lending a hand wherever it’s needed. It’s now the Sunday after the tornado, and I’m taking a rest day.

One of my favorite ways to rest is to bake, and I had a few bananas left over from accidentally buying too many, and I successfully made this recipe! I ate them warm, but these would keep well in a sealed container in the refrigerator or even in a freezer. You could thaw them from frozen or pop them in the microwave — but be careful, the peanut butter will cause them to melt pretty quickly.

Peanut Butter Banana Oat Bars

Abbey Chiavario
A gluten-free, dairy-free, vegan breakfast bar recipe.
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Breakfast
Servings 15 bars

Equipment

  • Stand mixer
  • Muffin Tray

Ingredients
  

  • 2 large bananas ripe to overripe
  • 1/2 cup peanut butter
  • 2 tbsp maple syrup or honey, making it not vegan
  • 2 tbsp cinnamon
  • 1 tsp vanilla extract
  • 2 cups quick-cook oats double check GF certification if necessary
  • 1/2 cup dark chocolate chips or any mix-in optional — check to ensure DF/vegan if necessary

Instructions
 

  • Preheat oven to 350 degrees
  • Mash bananas with mixer until smooth and creamy
  • Add in peanut butter, maple syrup, cinnamon, vanilla until incorporated
  • Add in quick cook oats
  • Add in chocolate chips or any mix-ins
  • Line muffin pan with muffin liners, scoop batter into liners filling halfway
  • Bake for 10-12 minutes
  • Enjoy warm or cooled!
Keyword Banana, Breakfast bar, Dairy Free, Gluten Free, oatmeal bar, Oatmeal Cookie, Peanut Butter, Vegan

They should also be fine baked in an 8×8 glass baking dish, potentially adjusting the time, adding a minute or two.

Let me know if you make them. Enjoy!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.