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Introduction
We’ve all been there — staring at those speckled, overripe bananas on the counter, feeling that tinge of guilt. Too soft to eat, but too wasteful to toss. I used to throw them away... until someone showed me this genius recipe. What started as a curious experiment quickly became a household favorite. This recipe doesn’t just rescue bananas from the trash — it turns them into pure gold.
Say goodbye to boring banana bread. This is Creamy Banana Oat Breakfast Bars — a wholesome, grab-and-go recipe that blends flavor, texture, and nutrition in every bite.
Ingredients:
3 overripe bananas, mashed
2 cups rolled oats
1/2 cup nut butter (peanut or almond work best)
1/3 cup honey or maple syrup
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp salt
1/2 tsp baking powder
1/4 cup chopped nuts (walnuts, pecans, or almonds)
1/4 cup dark chocolate chips (optional)
2 tbsp ground flaxseed (optional for extra fiber)
Instructions:
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
Mash the bananas in a large bowl until smooth. Add the nut butter, honey (or syrup), and vanilla. Mix well.
Add the oats, cinnamon, salt, baking powder, and ground flaxseed (if using). Stir until combined.
Fold in the chopped nuts and chocolate chips.
Pour the mixture into the prepared baking dish and spread it evenly.
Bake for 25–30 minutes or until the top is golden brown and a toothpick comes out clean.
Cool completely before slicing into bars.
Serving and Storage Tips:
Serve warm with a drizzle of extra nut butter or a dollop of Greek yogurt.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Freeze individual bars wrapped in parchment paper for up to 2 months — perfect for busy mornings.
Variations:
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