Peanut Butter Banana Breakfast Bars Recipes

PEANUT BUTTER BANANA BREAKFAST OATMEAL BARS

Peanut Butter Banana Breakfast Oatmeal Bars image

These 3 ingredients peanut butter banana breakfast oatmeal bars makes the perfect grab-and-go breakfast or snack. Vegan, healthy yet really delicious !

Provided by Meesha

Time 30m

Number Of Ingredients 4

Ingredients

3 cups rolled / quick oats (use gluten-free if needed )
1/2 cup natural smooth peanut butter
4 medium ripe bananas (about 400g / 14 oz )
pinch of salt (( if using unsalted peanut butter ))

Steps:

Preheat oven to 180c / 360f . Grease / line a 8x8 square baking pan.
Using a fork or potato masher, mash the bananas until smooth. A few small chunks here and there is ok.
In a mixing bowl, combine the mashed bananas and peanut butter. Mix well.
Add in the oats and salt. Mix until everything is well incorporated. Then, transfer the mixture to the baking pan. Using the back of a spoon or spatula, gently press down the mixture so that it is evenly distributed throughout the pan.
Bake it in the oven for 20-25 minutes, or until a toothpick comes out clean and the sides are golden brown.
Remove it from the oven and let it cool down completely before slicing. Optionally, drizzle it with extra peanut butter before serving !

Nutrition Facts : Calories 175 kcal, Carbohydrate 25 g, Protein 6 g, Fat 7 g, SaturatedFat 1 g, Sodium 51 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

OATMEAL CHOCOLATE-CHIP PEANUT-BUTTER BANANA BREAKFAST COOKIES

Oatmeal Chocolate-Chip Peanut-Butter Banana Breakfast Cookies image

What makes the perfect breakfast cookie? I've determined that people like a low-sugar cookie. They also really like oatmeal. As far chocolate? Less is more. These breakfast cookies are easy to make, assemble and serve-and are definitely not your average oatmeal-and-raisin cookies.

Provided by Amanda Rettke

Time 20m

Yield about 12 cookies

Number Of Ingredients 7

Ingredients

3 large, ripe bananas
2 1/2 cups rolled oats
1 cup peanut butter (my family prefers chunky)
1/3 cup semisweet chocolate chips
1/4 cup honey
2 teaspoons cinnamon
Pinch of salt

Steps:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.

HEALTHY PEANUT BUTTER BANANA OATMEAL BARS

Healthy Peanut Butter Banana Oatmeal Bars image

From www.gingerbreadbagels.com. I am making these tonight, but needed to get the nutritional information. I left out the cinnamon, but added it to the recipe. This recipe does not have any oil, butter or pounds of sugar. In fact there's only 1/4 cup of brown sugar.

Provided by Lyssie71

Categories Oatmeal

Time 25m

Yield 8 Squares, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups quick-cooking oats
1/4 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1 large egg, lightly beaten
1 large mashed banana
1/4 cup creamy peanut butter

Steps:

Mix together the quick cooking oats, light brown sugar, baking powder, kosher salt and ground cinnamon.
Add in the vanilla extract, milk and egg. Mix the ingredients together.
Then add in the mashed banana and peanut butter. Combine all of the ingredients.
Pour the mixture into a lightly greased 8 by 8 inch metal baking pan. Bake at 350 F degrees for 20 minutes.
Cut into squares and enjoy!

BANANA WAKE-UP BARS

Banana Wake-Up Bars image

These are soft, simple, but delicious, bars made with yummy ingredients. They're always a big hit when I make them for my friends and bring them to school.

Provided by cookie_monster

Categories 100+ Breakfast and Brunch Recipes

Time 1h

Yield 16

Number Of Ingredients 10

Ingredients

⅓ cup peanut butter
⅓ cup brown sugar
2 ½ tablespoons butter
1 egg
½ teaspoon vanilla extract
1 ripe banana, mashed
⅔ cup rolled oats
⅓ cup all-purpose flour
2 tablespoons wheat germ
¼ teaspoon baking soda

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
In a mixing bowl, beat together the peanut butter, brown sugar, and butter with an electric mixer until smooth and fluffy. Beat in the egg and vanilla extract, then the banana. Stir in the oats, flour, wheat germ, and baking soda until completely combined. Spread in prepared baking pan.
Bake in the preheated oven until set and lightly browned, 20 to 25 minutes. Remove from oven and cool in pan on wire rack before cutting into bars.

Nutrition Facts : Calories 101.8 calories, Carbohydrate 12 g, Cholesterol 16.4 mg, Fat 5.2 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 63.2 mg, Sugar 5.9 g

PEANUT BUTTER-BANANA BREAKFAST BARS

Peanut Butter-Banana Breakfast Bars image

Wrap these in foil or plastic wrap for another grab-and-go breakfast that will jump-start your youngsters for the school day ahead.

Provided by Courtly

Categories Bar Cookie

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 10

Ingredients

2 cups rolled oats
1 cup sliced almonds
1 (14 ounce) package banana bread mix
1 cup raisins
1/2 cup toasted wheat germ
1 cup crunchy peanut butter
1/2 cup oil
1/2 cup water
1/4 cup honey
2 eggs

Steps:

Heat oven to 350. Spread oats and almonds in ungreased 15 x 10 x 1 inch baking pan. Bake at 350 for 10 to 15 minutes or until oats and almonds are toasted, stirring occasionally.
In large bowl, combine toasted oats and almonds, quick bread mix and raisins; mix well. Add all remaining ingredients; mix well.
Spray same baking pan with nonstick cooking spray. Spread batter evenly in sprayed pan.
Bake at 350 for 15 to 18 minutes or until edges begin to brown. Cool completely.

Nutrition Facts : Calories 195.1, Fat 12.9, SaturatedFat 1.9, Cholesterol 17.6, Sodium 59.6, Carbohydrate 16.6, Fiber 2.5, Sugar 7.7, Protein 5.8

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