Save I started making these bars on Sunday nights after realizing I kept skipping breakfast during the week. The smell of banana and cinnamon baking together is what got me hooked. They come out soft in the middle with edges that turn just golden enough to hold their shape in a bag. I've tossed them in my backpack still warm more times than I probably should admit. Now Sunday prep feels incomplete without a pan of these cooling on the counter.
The first time I brought these to a morning meeting, someone asked if I'd bought them from a cafe. I didn't correct them right away. There's something satisfying about food that looks intentional but comes together in one bowl with a wooden spoon. My sister now requests them every time she visits, which means I've memorized the recipe without meaning to. They've become the thing I make when I want to feel like I have my life together, even when I don't.
Ingredients
- Old-fashioned rolled oats: The base that holds everything together and gives these bars their chewy texture, quick oats turn mushy so stick with the rolled kind.
- Vanilla protein powder: Adds structure and a protein boost without making them taste chalky, I've used both whey and plant-based with good results.
- Ground cinnamon: Warms up the flavor and makes your kitchen smell like a bakery, don't skip it even if you think you don't like cinnamon.
- Baking powder: Helps them puff up just enough so they're not dense, a little lift goes a long way here.
- Ripe bananas: The riper the better, those brown-spotted ones you almost throw out are perfect for natural sweetness and moisture.
- Honey or pure maple syrup: Just enough to sweeten without making them taste like dessert, either one works depending on what's in your pantry.
- Unsweetened applesauce: Keeps them soft and moist without adding extra oil, it's the secret to why they stay fresh all week.
- Eggs: Bind everything together and give the bars a bit of cake-like spring, I haven't tried a substitute but flax eggs might work.
- Vanilla extract: A teaspoon makes all the flavors feel more rounded and intentional.
- Melted coconut oil or unsalted butter: A small amount adds richness, I use whatever I have on hand and both work beautifully.
- Fresh or frozen blueberries: Burst into little pockets of sweetness, frozen ones work straight from the freezer and won't stain the batter if you fold gently.
Instructions
- Preheat and prep your pan:
- Set your oven to 350°F and line an 8x8-inch pan with parchment paper, letting it hang over the sides like handles. This one step saves you from wrestling the bars out later.
- Combine the dry ingredients:
- Whisk together oats, protein powder, cinnamon, salt, and baking powder in a big bowl until everything looks evenly mixed. The protein powder can clump, so break up any lumps now.
- Mix the wet ingredients:
- Mash your bananas in another bowl until they're mostly smooth, then whisk in honey, applesauce, eggs, vanilla, and melted coconut oil. It should look creamy and smell sweet.
- Bring it all together:
- Pour the wet mixture into the dry and stir just until you don't see dry patches anymore. Overmixing makes them tough, so stop when it looks combined.
- Fold in the blueberries:
- Add the berries gently with a spatula, turning the batter just enough to distribute them. If you stir too hard, frozen berries will break and turn everything purple.
- Spread and bake:
- Scrape the batter into your prepared pan and smooth the top with the back of a spoon. Bake for 28 to 32 minutes until the edges are golden and a toothpick comes out clean.
- Cool completely:
- Let the pan cool on a rack before lifting out the whole slab and slicing into 12 bars. Cutting them warm makes them crumble, patience pays off here.
Save I remember packing two of these bars for a long hike and eating them at the summit. They didn't crumble in my bag and they tasted even better in the cold mountain air. My friend asked for the recipe on the way down, and I realized these had become more than just meal prep. They're the kind of food that travels well and shows up when you need it, which is exactly what good breakfast should do.
Storage and Make-Ahead Tips
These bars sit happily in an airtight container on the counter for up to three days, or in the fridge for a full week if you want them to last longer. I usually make them Sunday and eat the last one the following Saturday. You can freeze them individually wrapped in parchment and pull one out the night before, they thaw by morning and taste just as soft. I've also eaten them straight from the freezer when I'm impatient, and they're chewy in a different but still good way.
Customization Ideas
I've swapped the blueberries for chocolate chips when I wanted something that felt more like a treat, and I've added a handful of chopped walnuts for crunch on days I remembered to buy them. If you don't want the protein powder, use oat flour instead and they'll still hold together beautifully. My mom makes them with dairy-free protein and coconut oil, and honestly I can't tell the difference. You could also drizzle almond butter on top after baking if you want them to feel a little more special, though they don't need it.
Serving Suggestions
I eat mine plain most mornings, but sometimes I'll spread a little peanut butter on top or eat one with a handful of fresh berries on the side. They're also good crumbled over yogurt if you want to stretch one bar into a fuller breakfast. A friend of mine warms hers in the microwave for 15 seconds and says it brings back that fresh-baked feeling.
- Pair with black coffee or a smoothie for a balanced start.
- Pack two bars with an apple for an easy lunch on busy days.
- Serve them on a plate with a drizzle of honey if you're hosting brunch and want to look effortless.
Save These bars have earned their spot in my weekly routine because they're simple, reliable, and actually taste like something I'd choose to eat. I hope they show up in your mornings the same way they do in mine.
Recipe FAQ
- → Can I use frozen blueberries in these bars?
Yes, frozen blueberries can be added directly without thawing, which helps maintain their color and texture during baking.
- → What can I substitute for protein powder?
Oat flour can replace protein powder to achieve a similar texture while keeping the bars wholesome and dense.
- → How should these bars be stored?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to keep freshness.
- → Can I make these bars dairy-free?
Yes, using dairy-free protein powder and coconut oil instead of butter makes these bars suitable for dairy-free diets.
- → Are there options to add crunch to the bars?
Adding 1/4 cup of chopped nuts or seeds before baking provides a pleasant crunchy texture without overpowering flavors.