Description
These fudgy and sweet Oatmeal Cookie Bars are soft, satisfying, and perfect for breakfast meal prep or a quick dessert. Made with mashed bananas, oats, and chocolate chips, they’re a gluten-free treat that’s easy to whip up and even easier to love.
Ingredients
- 3 medium bananas (about 3/4 cup mashed)
- 2 medium eggs
- 1 tsp vanilla extract
- 7 oz (1 cup) lightly salted butter, melted
- 1/4 cup honey
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- 4 cups + 2 tbsp rolled oats
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line an 8”x8” baking dish with parchment paper, leaving some overhang for easy removal.
- In a large bowl, mash the bananas with a fork.
- Add eggs and vanilla extract to the mashed bananas and mix well.
- Melt the butter and pour it into the bowl. If using unsalted butter, add 1 tsp of salt.
- Add in honey, cinnamon, and baking soda. Stir to combine.
- Mix in 2 cups of rolled oats, then add the remaining 2 cups + 2 tbsp and combine thoroughly.
- Stir in the chocolate chips.
- Transfer the mixture to the prepared baking dish. Spread evenly and press a few extra chocolate chips on top.
- Bake for 30 minutes, or until edges are golden brown.
- Let cool in the dish for 30 minutes before lifting out and slicing into 16 bars.
Notes
- Make sure the butter is slightly cooled before mixing to avoid scrambling the eggs.
- Use certified gluten-free oats if necessary.
- These bars store well in the fridge for up to 5 days or can be frozen for longer storage.
