Banana Oat Breakfast Bars


Banana Oat Breakfast BarsHappy Sunday morning! It’s a big day for us here in Seattle because the Seahawks have made it to the playoffs… Seahawks vs. Redskins, 1:30 PST. Whoo Hooo.

What this means at our house is that Marvin is preparing some game day food. It starts off with these…

Pastries from The Original Bakery in West Seattle

Pastries from The Original Bakery in West Seattle. TEMPTATION!

Followed by chicken wings, lasagna, chips and salsa, fresh baked cookies, and who knows what else he will come up with.

Fortunately we’ve got company coming over to eat all of that good stuff, because I won’t be tempted. I started the morning off with my super-healthy, fat-free Banana Oat Breakfast Bars. Each one has only 75 calories and they are so tasty, why would I want to eat a donut???

The key ingredient in these simple bars is a couple over-ripe bananas. Not a problem. All of our holiday indulging has left me with a bowl of sad looking, neglected fruit ready to be turned into something wonderful.

Sad bananas.

Sad bananas.

These yummy breakfast bars taste great right out of the oven but they also store well for a few days, wrapped tightly, and make a satisfying low-calorie dessert or snack.


Banana Oat Breakfast Bars

Recipe Type: Breakfast, Bar Cookie, Healthy & Low-Fat
Author: A Passionate Plate
Serves: 24 squares
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/2 cup raisins, craisins or other dried fruit
  • 1 cup mashed ripe banana
  • 1/2 cup non-fat or 2% milk
  • 2 large egg whites
  • 1 tsp. vanilla
  1. Preheat oven to 350 degrees.
  2. Place oats in a large bowl and stir in half of the milk (1/4 cup). Let stand for 5 minutes.
  3. Meanwhile, in a separate bowl, combine the flours, sugar, baking powder, cinnamon and soda. Mix in the remaining 1/4 cup milk, banana, egg whites and vanilla.
  4. Stir in the raisins or dried fruit of your choice, then combine with the oat mixture.
  5. Lightly spray a 9″ x 13″ pan with non-stick spray.
  6. Spread the batter into the pan.
  7. Bake for 25 to 30 minutes just until the top is golden brown, the cake begins to pull away from the sides the pan and springs back when lightly touched.
  8. Cut into 2″ pieces – serve warm or cold.


  1. Uncle Dave says:

    We tried this new recipe last evening – great success. For the dried fruit Aunt Linda chopped dried apricots. Good results + not too sweet. Satisfying with the whole rolled oats.

  2. Were you able to survive the party food? These look delicious by the way!

    • MaryMiller says:

      Hi, Cathy… it was so tough!! I succumbed to a piece of donut in the 4th quarter, some potato chips, and a glass of red wine. Not too bad, considering the spread we had going!

  3. Sandra says:

    Yum, I’m going to be making these soon. Will add walnuts and one whole egg in place of the whites. Can’t wait.

  4. Beth says:

    The recipe looks good, but I’d go with the donut option! That maple bar has my name on it.

  5. Marilyn Gordon says:

    Or rather THEY sound yummy! lol

  6. Marilyn Gordon says:

    Mary, do you know a carb count on these? The sound yummy.

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