Banana Yogurt Oatmeal Bars

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www.theconsciousplantkitchen.com

These Banana Yogurt Oatmeal Bars are a high-fiber, high-protein snack or breakfast with only 180 Calories and made with no dairy, no eggs, and no gluten.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/banana-yogurt-oatmeal-bars/ or scan the QR code here ➡️

Prep Time10

Cook Time30

Total Time40

Servings: bars

Calories: 178.8kcal

Author: Carine Claudepierre

Ingredients

1 cup Mashed Bananas (note 1)
1 cup Dairy-Free Yogurt (note 2)
¼ cup Peanut Butter (Unsalted) (note 3)
2 cups Quick Oats (note 4)

Optional

1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
⅓ cup Chopped Walnuts (note 5)

US Customary - Metric

Instructions

Line an 8-inch baking pan with parchment paper. Slightly oil paper with cooking oil spray. Set aside.
Preheat the oven to 350°F (180°C).
In a large mixing bowl, mash the bananas. Pack them in a measuring cup to make sure you have the amount needed. Return to the bowl.
Add yogurt, peanut butter, vanilla if used, quick oats, and optional cinnamon.
Stir with a rubber spatula until a thick, consistent batter forms
Pour the batter into the pan and spread it evenly. Sprinkle chopped walnuts (if used) on top of the bars or keep them plain.
Bake the bars for 30 minutes at 350°F (180°C) on the center rack of the oven until golden brown and dry.
Let them cool down for 10 minutes in the pan, then on a cooling rack for 30 minutes before slicing. The bars firm up with time, but they stay soft like a banana bread bar

Notes

Note 1: About 2 large ripe bananas. Make sure you use ripe bananas with dark spots on their skins for the best level of sweetness.

Note 2: Any type of yogurt works in this recipe, like oat, soy, almond, or coconut milk.

Note 3: You can also use almond butter or cashew butter. For a nut-free version, use sunflower seed butter or tahini.

Note 4: Quick oats are finer than rolled oats. They firm up the bars. The bars will stay loose and fragile with rolled oats. You can swap quick oats for quinoa flakes.

Note 5: Or chopped pecans. For a nut-free option, use chocolate chips, sunflower seeds, pumpkin seeds, or shredded coconut.

Tips

Storage: Store in the fridge in an airtight container for up to 4 days. Freeze bars in freezer bags for up to 1 month. Thaw at room temperature the day before eating.

Texture Expectations - These are soft, banana-bread style bars that taste amazing with toppings like pecans or walnuts.

Serving Suggestions - I like to serve these cold or slightly warm with a dollop of dairy-free yogurt and a drizzle of maple syrup.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition