I don’t know about you, but I eat a LOT of snacks. On more than one occasion, I’ve run into a coworker in the breakroom and heard, “Are you eating again?” The answer is almost always yes.
These Breakfast Oatmeal Bars are a perfect grab-and-go meal on the way to the office or a mid-morning snack. They’re healthy, filling, and a big step up from your usual boring bowl of oatmeal. Unlike prepackaged granola bars, they aren’t overly sweet and they’re packed with fiber. Plus, it’s a great way to use up those ripe bananas hanging around your kitchen!
If you’re not a fan of walnuts or can’t have peanut butter, swap them out for almonds and any other nut butter. The beauty of these Breakfast Oatmeal Bars is that they’re super versatile. Feeling frisky? Toss in some chocolate chips. I won’t judge.
Note: I would recommend keeping these in the refrigerator. You could leave them in an air-tight container on the counter if you plan to eat them within a few days, but they will last longer refrigerated. Let them come to room temperature before serving. Do NOT microwave them or else you will end up with dry, tough Breakfast Oatmeal Bars.
Makes 9 bars, or more if you want smaller portions
Ingredients
2 cups quick oats
1/2 cup chopped walnuts, toasted
1/4 cup ground flax seed
2 ripe bananas, mashed
1/4 cup crunchy peanut butter
1/4 cup honey
1/4 teaspoon vanilla extract
3 tablespoons neutral oil
1 teaspoon cinnamon
1/4 teaspoon salt
Directions
1. Preheat oven to 350 degrees.
2. Using a spatula, mix all ingredients in a large mixing bowl until very well combined.
3. Transfer mixture to a greased 8 x 8-inch pan. Press into pan. Bake for 25 minutes or until edges just start to brown.
4. Cut into 9 squares and store refrigerated in an air-tight container. Remove from refrigerator at least 1 hour before serving. (See note above)
