There’s something about this time of year that always feels like a bit of a whirlwind! We’re a few weeks back into the school routine after mid-term, and before we know it, Christmas will be just around the corner. I always find the weeks between mid-term and Christmas fly by, especially when there are so many little projects ticking away in the background.
With busy school mornings, after-school activities and everything else that comes with family life, I love having a few homemade snacks tucked away in the freezer. It makes filling those lunchboxes so much easier, and it’s always handy to have something delicious ready to grab when hunger strikes!
These Banana Bread Oat Bars have quickly become a new favourite in our house, and they’ve earned themselves a spot in our weekly snack rotation.
They’re soft, chewy, naturally sweet from ripe bananas and have all those lovely comforting flavours of banana bread, but in an easy-to-slice oat bar. They’re perfect for breakfast on the go, a filling after-school snack or popping into the kids’ lunchboxes.
A great way to use up ripe bananas
I’m always looking for ways to use up those bananas sitting in the fruit bowl, especially when they’re getting a little too ripe for eating!
This recipe is perfect for them. In fact, the riper the bananas, the better the flavour. Those lovely spotty bananas bring natural sweetness and help keep the bars deliciously moist.
Combined with oats, they make a lovely wholesome snack that is simple to prepare and uses everyday ingredients you probably already have in the kitchen.
Perfect for batch baking and freezing
One thing I try to do whenever I get a spare bit of time is prep a few homemade snacks for the freezer. It is such a little thing, but it makes a big difference during busy school weeks.
These banana oat bars are ideal for batch baking. Once cooled, simply slice them into bars and pop them into a freezer-friendly container or bag.
You can take out what you need the night before and allow them to defrost, ready for lunchboxes the following morning.
I love having a little stash of homemade treats ready to go, especially when the weeks get busy!
Why you’ll love these Banana Bread Oat Bars
- Easy to make with simple everyday ingredients.
- A delicious way to use up ripe bananas.
- Perfect for breakfast, lunchboxes or after-school snacks.
- Great for making ahead and freezing.
- Soft, chewy and full of lovely banana bread flavour.
- A handy homemade alternative to shop-bought snack bars.
A few little tips
- Use ripe bananas: The spottier, the better! They add sweetness and flavour.
- Allow to cool: Let the bars cool completely before slicing so they hold their shape.
- Make a double batch: If you have the oven on, it’s always worth making extra for the freezer.
- Store properly: Keep in an airtight container or freeze in individual portions for easy grab-and-go snacks.
Looking for More Lunchbox Inspiration?
If you’re looking for more ideas to keep those lunchboxes interesting, be sure to check out my 20 Back to School Lunchbox Recipes! There’s lots of quick, easy and delicious inspiration to help keep you motivated throughout the school term. From homemade snacks and sweet treats to savoury bites, there’s something for everyone!
And if you make any of my recipes, don’t forget to tag me over on Instagram @littleloucooks. I absolutely love seeing your creations and hearing what you’ve been making!
Banana Bread Oat Bars
Equipment
Ingredients
- 200 g porridge oats
- 20 g milled flaxseed
- 20 g chia seed whole or milled
- 1 tsp ground cinnamon
- 1.5 tsp Dr. Oetker baking powder
- 4 small ripe bananas must be ripe!
- 1 tsp vanilla extract
- 200 g greek yoghurt
- 2 eggs
- 60 ml maple syrup
- 80 g Milk or Dark chocolate chips or chunks
Instructions
- Preheat the oven to 180°C fan. Line a 20cm square baking tin or similar-sized ovenproof dish with baking paper.
- In a mixing bowl add the oats, milled flaxseed, chia seeds, cinnamon and baking powder, mix.
- Put the bananas on a chopping board and mash well until mostly smooth, add to the mixing bowl.
- Stir in the Greek yoghurt, eggs, maple syrup, vanilla extract. Mix well until everything is combined.
- Fold through the chocolate chips, reserving half for the top.
- Pour the mixture into the prepared tin and spread evenly. Sprinkle over the reserved chocolate chips.
- Bake for 25 minutes, until golden on top and set in the centre.
- Leave to cool for 10 minutes before slicing into 16 bars.
- Storage: Good in an air tight bag or container for 3 days.
- Freeze for 3 months, defrost overnight in an air tight container or add straight to the lunchbox in the morning.
